NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
HAZELNUT AND CHIPPED CHOCOLATE CHEESECAKE
A chocoholic's dream. Something for a very special occasion. You can use hazelnut or chocolate liqueur (or a combination) in this cake. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
- In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
- Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
- To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.
Nutrition Facts : Calories 706.6 calories, Carbohydrate 68 g, Cholesterol 117.8 mg, Fat 43.7 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 23.6 g, Sodium 275.4 mg, Sugar 21.2 g
TOASTED HAZELNUT AND CHOCOLATE ICE CREAM
The flavors in this ice cream take me back to European vacations I've enjoyed in the past. I am a big hazelnut fan, and who doesn't like chocolate? I've been caught red-handed eating Nutella out of the jar with a spoon! -Laura Majchrzak, Hunt Valley, Maryland
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.
Nutrition Facts : Calories 436 calories, Fat 32g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 198mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
EASY NUTELLA CHEESECAKE
Creamy chocolate-hazelnut spread tops a crust made of crushed Oreo cookies to make this irresistible baked cheesecake.-Nick Iverson, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,
Nutrition Facts : Calories 900 calories, Fat 62g fat (22g saturated fat), Cholesterol 129mg cholesterol, Sodium 478mg sodium, Carbohydrate 84g carbohydrate (71g sugars, Fiber 4g fiber), Protein 12g protein.
HAZELNUT CHEESECAKE DESSERT
Make this the night before serving, as it needs to refrigerate overnight. Chocolate hazelnut spread can be found near the peanut butter in your grocery store.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.
Nutrition Facts : Calories 393 calories, Fat 25g fat (11g saturated fat), Cholesterol 28mg cholesterol, Sodium 91mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS
These no-bake dessert bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens quickly.
Provided by Edd Kimber
Yield Serves 12-15
Number Of Ingredients 13
Steps:
- Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
- Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
- For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
- Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
- Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
- For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
- To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.
CHOCOLATE-HAZELNUT CHEESECAKE
Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.
Provided by My Food and Family
Categories Dairy
Time 6h35m
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with berries and powdered sugar just before serving.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MELISSA CLARK'S CHOCOLATE HAZELNUT ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 25m
Yield About 1 1/2 pints
Number Of Ingredients 7
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Whisk chocolate hazelnut spread and vanilla extract into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 64 milligrams, Sugar 20 grams
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM
Homemade ice cream is fun to make all year round, especially now that many home ice cream machines use frozen cylinders instead of ice. For this rich, smooth ice cream, seek out top quality dark cocoa and chocolate. Hazelnuts with chocolate is a winning combination, but other nuts may be substituted; you may also omit nuts altogether.
Provided by David Tanis
Categories snack, ice creams and sorbets, dessert
Time 5h
Yield 1 quart
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
- In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
- Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
- Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 128 milligrams, Sugar 22 grams
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