Decadent Chocolate Hazelnut Cheesecake Delight
Indulge in this luxurious Decadent Chocolate Hazelnut Cheesecake Delight, a perfect amalgamation of creamy cheesecake with the irresistible flavors of Nutella. This cheesecake features a rich, buttery hazelnut crust that envelops a smooth and velvety filling, swirled with chocolate hazelnut spread for that delightful marbled effect. Perfect for special occasions or as a sweet treat for yourself, this cheesecake is sure to impress family and friends alike. Each bite is a harmonious blend of flavors and textures that will have everyone asking for seconds!
N/A
Servings
267
Calories
9
Ingredients
Ingredients
flour
1 cup (All-purpose, for crust)
brown sugar
1/3 cup (Packed, for crust)
butter
1/3 cup (Softened, for crust)
toasted hazelnuts
1/2 cup (Chopped, for crust)
cream cheese
2 (8 ounce) packages (Softened, for filling)
sweetened condensed milk
1 (10 ounce) can (Regular or low fat, for filling)
eggs
3 (Large, for filling)
lemon juice
1/4 cup (Freshly squeezed, for filling)
chocolate hazelnut spread
2/3 cup (Such as Nutella, for filling)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare the crust by combining the flour and brown sugar in a mixing bowl. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the toasted hazelnuts.
3
Press the crust mixture firmly into the bottom of a greased 9-inch springform pan. Bake in the preheated oven for 12 minutes until lightly golden. Remove from the oven and immediately lower the temperature to 300°F (150°C).
4
For the filling, beat the softened cream cheese in a large mixing bowl until creamy and fluffy. Gradually add the sweetened condensed milk, continuing to beat until the mixture is smooth and well-combined.
5
Add the eggs and lemon juice to the cream cheese mixture, beating until just incorporated.
6
Reserve 1 ½ cups of the batter and stir in the chocolate hazelnut spread until smooth.
7
To assemble, spoon 1 ½ cups of the plain batter over the baked crust, followed by 1 cup of the chocolate hazelnut batter. Repeat the layering process until all the batter is used.
8
Using a spatula or a knife, gently swirl the two batters together to create a marbled effect, being careful not to disturb the crust.
9
Bake in the oven for 40-50 minutes, or until the center is set and slightly firm to the touch. Remove from the oven and allow to cool completely on a wire rack.
10
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving for the best flavor and texture.
Nutrition Information
17.5g
Fat
25g
Carbs
4.3g
Protein
15g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Chocolate Hazelnut Cheesecake Delight?
The cheesecake features a rich blend of creamy cheesecake and the irresistible flavor of chocolate hazelnut spread, specifically Nutella, with a buttery toasted hazelnut crust.
How many calories are in one serving of this cheesecake?
Each serving contains approximately 267 calories.
What is the fat content per serving?
One serving contains 17.5g of fat.
How many grams of protein are in a slice?
Each slice provides 4.3g of protein.
What are the total carbohydrates per serving?
There are 25g of carbohydrates per serving.
How much sugar is in each serving?
Each serving contains 15g of sugar.
What size pan is required for this recipe?
You should use a greased 9-inch springform pan.
What oven temperature is used to bake the crust?
The crust should be baked in a preheated oven at 350°F (175°C).
What oven temperature is used to bake the cheesecake filling?
After the crust is baked, the temperature should be lowered to 300°F (150°C) for the cheesecake filling.
How long does the crust need to bake?
The crust needs to bake for 12 minutes until it is lightly golden.
How long should the cheesecake bake in the oven?
The cheesecake should bake for 40-50 minutes, or until the center is set and slightly firm.
How long must the cheesecake be refrigerated before serving?
It should be refrigerated for at least 4 hours or overnight for the best flavor and texture.
Can I use low-fat sweetened condensed milk?
Yes, the recipe allows for either regular or low-fat sweetened condensed milk.
How many eggs are needed for the filling?
The filling requires 3 large eggs.
What type of chocolate hazelnut spread is recommended?
The recipe suggests using a spread such as Nutella.
How much cream cheese is required?
You will need two 8-ounce packages of softened cream cheese.
How do I create the marbled effect in the cheesecake?
Reserve 1.5 cups of batter to mix with the chocolate hazelnut spread, layer it with the plain batter, and gently swirl them together with a spatula or knife.
What ingredients make up the crust?
The crust consists of 1 cup of flour, 1/3 cup packed brown sugar, 1/3 cup softened butter, and 1/2 cup chopped toasted hazelnuts.
Why is lemon juice included in the filling?
Lemon juice is added to the cream cheese mixture to help balance the flavor and assist in the setting of the filling.
Should the hazelnuts for the crust be toasted?
Yes, the recipe specifies using toasted and chopped hazelnuts for the crust.
How do I know when the cheesecake is ready to be removed from the oven?
It is ready when the center is set and feels slightly firm to the touch.
What is the first step in preparing the cheesecake filling?
The first step for the filling is beating the softened cream cheese until it is creamy and fluffy.
How much chocolate hazelnut spread is used?
The recipe calls for 2/3 cup of chocolate hazelnut spread.
Do I need a pastry cutter for the crust?
You can use a pastry cutter or your fingers to cut the butter into the flour and sugar mixture.
How many total ingredients are used in this recipe?
There are 9 ingredients in total.
What is the recommended cooling process?
Allow the cheesecake to cool completely on a wire rack before moving it to the refrigerator.
Is the brown sugar for the crust packed or loose?
The recipe specifies 1/3 cup of packed brown sugar.
How much lemon juice should I use?
You should use 1/4 cup of freshly squeezed lemon juice.
How much batter should be reserved for the chocolate mixture?
You should reserve 1.5 cups of the plain batter to stir in the chocolate hazelnut spread.
Can this cheesecake be made ahead of time?
Yes, because it requires at least 4 hours of refrigeration, it is an ideal dessert to make a day in advance.