Perugian-Style Chocolate Hazelnut Cheesecake
A decadent Italian-inspired cheesecake that combines rich bittersweet chocolate, creamy cheese, and toasted hazelnuts on a chocolate-enhanced wheatmeal cracker base. This luxurious dessert features a beautifully cracked top and slightly sunken center characteristic of authentic cheesecakes.
Ingredients
- •¼ pound wheatmeal crackers
- •1 ounce bittersweet chocolate
- •½ stick unsalted butter
- •½ pound bittersweet chocolate
- •1 stick unsalted butter
- •1 pound cream cheese
- •½ cup sour cream
- •¼ teaspoon vanilla extract
- •2 large eggs
- •⅔ cup superfine granulated sugar
- •1 cup hazelnuts
- •1 piece springform pan
- •1 serving whipped cream
Cooking Instructions
- 1.
Combine all ingredients, then press onto bottom of springform pan.
10 min
- 2.
Preheat oven to 325°F with rack in middle.
5 min
- 3.
Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.
15 min
- 4.
Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.
10 min
- 5.
Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
90 min
- 6.
Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)
120 min