Hazelnut Chocolate Cheesecake
Hazelnut Chocolate Cheesecake
Ingredients
For the Crust
- 100 g digestive biscuits
- 50 g melted butter
For the Cheesecake Filling
- 300 g cream cheese
- 100 g hazelnut spread
- 50 g powdered sugar
- 200 ml heavy cream
For the Chocolate Glaze
- 100 g dark chocolate, chips
- 50 ml heavy cream
- 1 tablespoon vegetable oil
Instructions
- 1
Place 100g of digestive biscuits into a bowl. Crush the biscuits thoroughly using a rolling pin or food processor until they form fine crumbs.
⏱️ 5 min
- 2
Add 50g of melted butter to the crushed biscuit crumbs. Mix well until the crumbs are evenly coated and resemble wet sand.
⏱️ 3 min
- 3
Press the mixture firmly and evenly into the bottom of a round cake pan to form the crust.
⏱️ 2 min
- 4
In a mixing bowl, combine 300g of cream cheese, 100g of hazelnut spread, and 50g of powdered sugar. Mix these ingredients together until the mixture is smooth and well combined.
⏱️ 5 min
- 5
In a separate bowl, whip 200ml of heavy cream until stiff peaks form.
⏱️ 3 min
- 6
Gently fold the whipped heavy cream into the cream cheese mixture until it is fully incorporated, creating a light and airy filling.
⏱️ 3 min
- 7
Pour the prepared cheesecake filling over the biscuit crust in the cake pan. Smooth the top of the filling with a spatula to create an even layer.
⏱️ 2 min
- 8
In a heatproof bowl, combine 100g of dark chocolate (chips), 50ml of heavy cream, and 1 tablespoon of vegetable oil. Melt these ingredients together, stirring continuously until the mixture is smooth and glossy. This can be done over a double boiler or carefully in a microwave.
⏱️ 2 min
- 9
Carefully pour the warm chocolate glaze over the cheesecake filling, spreading it evenly to cover the entire top surface.
⏱️ 1 min
- 10
Place the cheesecake in the refrigerator. Chill for 4 hours, or until the cheesecake is completely set.
⏱️ 240 min
- 11
Once adequately chilled and set, remove the cheesecake from the pan. Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hazelnut Chocolate Cheesecake
For the Crust
- 100 g digestive biscuits
- 50 g melted butter
For the Cheesecake Filling
- 300 g cream cheese
- 100 g hazelnut spread
- 50 g powdered sugar
- 200 ml heavy cream
For the Chocolate Glaze
- 100 g dark chocolate, chips
- 50 ml heavy cream
- 1 tablespoon vegetable oil
Instructions
- 1
Place 100g of digestive biscuits into a bowl. Crush the biscuits thoroughly using a rolling pin or food processor until they form fine crumbs.
⏱️ 5 min - 2
Add 50g of melted butter to the crushed biscuit crumbs. Mix well until the crumbs are evenly coated and resemble wet sand.
⏱️ 3 min - 3
Press the mixture firmly and evenly into the bottom of a round cake pan to form the crust.
⏱️ 2 min - 4
In a mixing bowl, combine 300g of cream cheese, 100g of hazelnut spread, and 50g of powdered sugar. Mix these ingredients together until the mixture is smooth and well combined.
⏱️ 5 min - 5
In a separate bowl, whip 200ml of heavy cream until stiff peaks form.
⏱️ 3 min - 6
Gently fold the whipped heavy cream into the cream cheese mixture until it is fully incorporated, creating a light and airy filling.
⏱️ 3 min - 7
Pour the prepared cheesecake filling over the biscuit crust in the cake pan. Smooth the top of the filling with a spatula to create an even layer.
⏱️ 2 min - 8
In a heatproof bowl, combine 100g of dark chocolate (chips), 50ml of heavy cream, and 1 tablespoon of vegetable oil. Melt these ingredients together, stirring continuously until the mixture is smooth and glossy. This can be done over a double boiler or carefully in a microwave.
⏱️ 2 min - 9
Carefully pour the warm chocolate glaze over the cheesecake filling, spreading it evenly to cover the entire top surface.
⏱️ 1 min - 10
Place the cheesecake in the refrigerator. Chill for 4 hours, or until the cheesecake is completely set.
⏱️ 240 min - 11
Once adequately chilled and set, remove the cheesecake from the pan. Slice and serve.
⏱️ 1 min