Chocolate cheesecake with nut crust

Votes: 8

How to Make - Chocolate Cheesecake with Walnut Crust

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Cheesecake is a perfect treat for any time of year and any occasion, from a holiday to a family tea party. It's loved around the world for its delicate, creamy flavor, enhanced with a variety of flavors. One of the most delicious cheesecakes is chocolate-hazelnut. The main ingredient in its filling is cream cheese, mixed with sugar, chocolate cream, eggs, and cornstarch for a silkier texture. Add nut liqueur for flavor and pour the filling over a pre-prepared crust made from crushed graham crackers, hazelnuts, and brown sugar, which imparts a light caramel flavor. After baking, let the cheesecake set in the refrigerator and decorate with hazelnut candies. You'll be delighted with this now-classic combination of hazelnuts and chocolate in a delicate, rich cheesecake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Nut cake

1 cup chopped graham crackers
1/3 tbsp. ground hazelnuts
1/4 cup brown sugar, firmly packed into a measuring cup
1/4 cup melted butter
0.5 tsp vanilla extract

Chocolate cheesecake

2 cups whipping cream
180 g milk chocolate, chopped
450 g of cream cheese at room temperature
3/4 cup sugar
1 tbsp cornstarch
0.5 cups nut liqueur
2 large eggs at room temperature
Ferrero Rocher, for decoration

Chocolate coating

1/2 cup semi-sweet chocolate
80 g unsalted butter
2 tbsp. heavy cream

Chocolate cream

1.5 cups powdered sugar
1/2 cup cocoa powder
1/4 cup unsalted butter, room temperature
3 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, hazelnuts, milk chocolate, eggs, cream, cream cheese, chocolates, liquor

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 22cm springform pan.
In a food processor, combine the graham crackers, nuts, and brown sugar. Add the melted butter and vanilla extract and process until smooth. Press into the prepared pan, press firmly, and bake for 7 minutes. Cool the crust while you prepare the filling.

Reduce oven temperature to 160°C.
Heat the cream until almost boiling. Pour the hot cream over the chopped chocolate and whisk gently until smooth.
In a bowl, using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese mixture until fluffy, scraping down the sides of the bowl occasionally. While whisking, slowly pour in the sugar, scraping down the sides of the bowl as needed.
Stir in the cornstarch. By this time, the filling should look slightly runny. Slowly pour in the nut liqueur and add the eggs one at a time. Pour the chocolate mixture into the curd filling and mix well.
Spread the filling on the crust and bake for 30 minutes. Without opening the door, turn off the oven and let the cheesecake sit for another 30 minutes. Then remove from the oven, let cool to room temperature, and refrigerate overnight.
Chocolate coatingMelt the chocolate, butter, and cream in a small saucepan. Whisk over warm heat until smooth. Set aside 3 tablespoons of the melted chocolate sauce for garnish, and drizzle the rest over the cheesecake. Cool for 10 minutes. Pour the reserved chocolate sauce into a piping bag fitted with a 3mm round tip and pipe a lace mesh.
Chocolate creamIn the bowl of a stand mixer fitted with a paddle attachment, beat the powdered sugar and cocoa powder. Add the butter and beat for 5 minutes. Stir in the vanilla and beat until smooth. Fill a pastry bag fitted with a star tip with the cream and decorate the cheesecake in a circle, following the markings. Unwrap the Ferrero Rocher truffles and finish by placing them on top of the cream.