This is an indulgent recipe for indulgent moments. Try this chocolate and hazelnut cheesecake with a few handfuls of raspberries sprinkled on top.

Preparation time: 15 minutes

Cooking time: 65 minutes

Serves: 14-16

Ingredients

  • 100g chocolate wafer crumbs
  • 60g finely chopped toasted hazelnuts
  • 85g butter, melted
  • 700g cream cheese, softened
  • 220g sugar
  • 350g chocolate (at least 70 per cent cocoa), melted and cooled
  • 3 eggs, lightly beaten
  • 200ml sour cream
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • a pinch salt

For the glaze:

  • 125g chocolate (at least 70 per cent cocoa)
  • 60ml thickened (heavy/double) whipping cream
  • 1 teaspoon vanilla extract
  • a few handfuls of raspberries or toasted chopped hazelnuts (optional)

Recipe method

1. Preheat the oven to 180°C (gas mark 4). In a small bowl, combine the wafer crumbs and hazelnuts. Stir in the butter and press the mixture into the bottom of an ungreased 23cm (9 inch) springform cake tin.

2. In a large bowl using an electric mixer, beat the cream cheese and sugar until smooth. Add the chocolate, then the eggs, and beat on low speed until just combined. Add the sour cream, extracts and salt, and beat until just blended. Pour over the crust.

3. Place the tin on a baking tray and bake for 60–65 minutes, or until the centre is almost set. Cool in the tin on a wire rack for 10 minutes. Carefully run a knife around the edge of the tin to loosen the cake. Cool for a further hour, then cover and refrigerate for 3 hours.

4. For the glaze, melt the chocolate with the cream, stirring until smooth. Remove from heat and stir in the vanilla.

5. Remove the side of the tin. Spread the glaze over the top of the cheesecake. Refrigerate overnight. Garnish with raspberries and / or hazelnuts if desired. Store, covered, in the refrigerator for up to 3 days.

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