Chocolate Hazelnut Cheesecake

Introduction

Indulge in the luxurious richness of a Chocolate Hazelnut Cheesecake, a dessert that effortlessly blends the creamy texture of cheesecake with the deep, nutty flavor of roasted hazelnuts and the decadence of chocolate. This dessert is perfect for special occasions, dinner parties, or simply as a treat for chocolate and nut lovers. Whether you’re a seasoned baker or a novice in the kitchen, this cheesecake promises to impress with its elegant taste and stunning presentation.

The History

Cheesecake has a long and storied history that dates back thousands of years to ancient Greece, where it was served to athletes during the first Olympic Games. Over time, it spread throughout Europe and evolved with local ingredients and tastes. The modern American cheesecake we know today became popular in the early 20th century, especially after the invention of cream cheese. The addition of chocolate and nuts, like hazelnuts, is a more recent evolution, combining global flavors into one irresistible dessert. Today, the chocolate hazelnut version is a favorite among gourmet dessert lovers.

Ingredients Breakdown

• Graham Cracker Crust: Provides a sweet, crunchy base that complements the creamy filling.
• Butter: Binds the crust together and adds richness.
• Cream Cheese: The main component of the cheesecake filling, offering a smooth and creamy texture.
• Sugar: Sweetens the filling and enhances the overall flavor.
• Heavy Cream: Adds extra richness and helps create a silky texture.
• Chocolate (Dark or Semi-Sweet): Melted into the filling or drizzled on top for a deep, indulgent chocolate layer.
• Roasted Hazelnuts: Chopped and folded into the filling or used as a topping for added crunch and nutty flavor.
• Eggs: Provide structure and help the cheesecake set properly.
• Vanilla Extract: Enhances the flavor of all the ingredients.
• Salt: Balances the sweetness and enhances the overall taste.

Step-by-Step Recipe

1. Preheat oven: Set to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: Crush graham crackers into fine crumbs. Mix with melted butter and press firmly into the bottom and up the sides of the pan. Bake for 10 minutes, then let cool completely.
3. Prepare the filling: In a large bowl, beat the cream cheese until smooth. Add sugar and mix until fully incorporated. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and salt.
4. Add chocolate and cream: Melt chocolate and let it cool slightly. Fold into the batter along with heavy cream until smooth.
5. Add hazelnuts: Gently fold in chopped roasted hazelnuts into the mixture.
6. Pour into crust: Pour the filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles.
7. Bake: Place the pan in a larger roasting pan and pour hot water around it to create a water bath (bain-marie). Bake for 50–60 minutes or until the center is almost set.
8. Cool and chill: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. Then refrigerate for at least 4–6 hours or overnight.
9. Top with garnish: Drizzle with melted chocolate and sprinkle with chopped hazelnuts before serving.

Tips

• Use room temperature cream cheese to ensure a smooth and lump-free batter.
• Don’t overmix the batter once you add the eggs to prevent incorporating too much air, which can cause cracks.
• A water bath helps maintain even heat and prevents the cheesecake from cracking.
• Letting the cheesecake cool gradually in the oven minimizes the risk of cracks.
• For extra flavor, toast the hazelnuts before chopping them.
• If you’re making a no-bake version, ensure you use a stabilized whipped cream mixture and chill for at least 6 hours.

Variations and Customizations

• No-Bake Option: Replace the baked crust with a chocolate cookie crust and use a mixture of melted chocolate, cream cheese, and whipped cream. Chill for 6–8 hours.
• Chocolate Ganache: Top with a rich chocolate ganache made from heavy cream and dark chocolate.
• Layered Version: Create layers by pouring a plain chocolate cheesecake layer first, then a hazelnut layer on top.
• Frangelico Liqueur: Add a splash of hazelnut liqueur to enhance the nutty flavor.
• Crunchy Layer: Add a layer of crushed chocolate hazelnut cookies or praline pieces in the crust or middle.
• Dairy-Free: Use vegan cream cheese and coconut cream for a dairy-free alternative.

Health Considerations and Nutritional Value

While a Chocolate Hazelnut Cheesecake is undeniably rich and indulgent, it can still be enjoyed in moderation. Each slice typically contains around 500–700 calories, depending on the recipe and slice size. It’s high in fat and sugar due to the cream cheese, butter, and chocolate, but also offers some nutritional benefits from the hazelnuts, which are rich in healthy fats, protein, and antioxidants. For a healthier version, consider using low-fat cream cheese, natural sweeteners like maple syrup or honey, and dark chocolate with a high cocoa content. Additionally, you can reduce the crust’s butter or substitute it with a healthier alternative like almond flour.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons sugar

For the Filling:

• 4 (8 oz) packages cream cheese, softened
• 1 cup sugar
• 1 cup heavy cream
• 1 cup dark chocolate, melted and cooled
• 1 ½ cups chopped roasted hazelnuts
• 2 eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Topping:

• ¼ cup dark chocolate, melted
• ¼ cup chopped hazelnuts

Directions

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
4. Bake crust for 10 minutes, then cool completely.
5. In a large bowl, beat cream cheese until smooth.
6. Add sugar and mix until well incorporated.
7. Add eggs one at a time, mixing gently after each.
8. Stir in vanilla extract and salt.
9. Fold in melted chocolate and heavy cream.
10. Gently mix in chopped hazelnuts.
11. Pour the filling into the cooled crust.
12. Place the pan in a larger roasting pan and pour hot water halfway up the sides of the springform pan.
13. Bake for 50–60 minutes or until center is almost set.
14. Turn off oven, open the door slightly, and let cool in oven for 1 hour.
15. Refrigerate for at least 6 hours or overnight.
16. Before serving, drizzle with melted chocolate and top with chopped hazelnuts.