Description
This Chocolate Hazelnut Cheesecake combines a buttery cocoa biscuit crust with a creamy, chocolate-infused filling, toasted hazelnuts, and a glossy ganache topping. Rich, smooth, and slightly crunchy, it’s an indulgent dessert perfect for special occasions or chocolate lovers.
Ingredients
- 200 g digestive biscuits, crushed
- 80 g unsalted butter, melted
- 1 tablespoon cocoa powder
- 500 g cream cheese, softened
- 150 g granulated sugar
- 200 g dark chocolate, melted and cooled
- 120 g chocolate hazelnut spread
- 120 ml heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 60 g finely chopped toasted hazelnuts
- 150 g dark chocolate, finely chopped (for ganache)
- 120 ml heavy cream (for ganache)
- 2 tablespoons hazelnut spread (for ganache)
- 30 g crushed toasted hazelnuts (for garnish)
Instructions
- Preheat oven to 160°C (320°F). Grease and line a 7 or 8-inch springform pan with parchment paper.
- Mix crushed biscuits, melted butter, and cocoa powder. Press into pan base and chill while preparing filling.
- Beat cream cheese and sugar until smooth and creamy.
- Add melted dark chocolate and hazelnut spread. Mix to combine.
- Add heavy cream, blend, then add eggs one at a time, mixing gently. Stir in vanilla.
- Fold in chopped toasted hazelnuts.
- Pour filling over crust and smooth the top.
- Bake for 45–55 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove and cool completely, then chill in refrigerator for at least 4 hours or overnight.
- To make ganache, heat heavy cream until simmering. Pour over chopped chocolate and let sit 2 minutes. Stir until smooth, then mix in hazelnut spread.
- Pour ganache over chilled cheesecake and spread evenly. Top with crushed hazelnuts.
- Chill for 30 minutes before slicing and serving.
Notes
- Chill overnight for best texture and flavor development.
- For clean slices, use a hot knife and wipe between cuts.
- Optional: Add a swirl of hazelnut spread to the filling before baking.
- To make gluten-free, use GF biscuits for the crust.
- Cheesecake can be made 1–2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 31g
- Sodium: 120mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 115mg
