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Gianduia Cheesecake




Source of Recipe


"Dinner Party" by J. Freiman


List of Ingredients




Crust:
1-1/2 Tbs soft butter;
6 oz. chocolate wafer cookies
2 Tbs sugar
3 Tbs warm melted butter

Filling:
2 cups (1/2 lb) hazelnuts
1/2 lb semisweet chocolate
1/4 lb milk chocolate
2-1/4 lb. cream cheese, softened
1-1/2 cups sugar
1/2 cup whipping cream
1/4 cup Mascarpone or sour cream
1/2 tsp vanilla
1/3 cup Frangelico
5 eggs, lightly beaten






Recipe



Crust:
Coat bottom and sides of 9" springform pan with soft butter. In food processor, process cookies with sugar to fine crumbs. With motor on, add melted butter. Press crust evenly on bottom and sides of pan. Refrigerate 5 minutes. Bake 5 minutes at 350°. Cool completely.


Bake hazelnuts at 350° about 10 to 15 minutes, until skins blister. Rub in a towel to remove skins. Cool. Melt chocolates. Grind cool hazelnuts to a smooth paste. Add cream cheese to hazelnuts and process until smooth. Add sugar, Mascarpone or sour cream, vanilla, and liqueur. Process, but do not overprocess. Stir smooth cheese mixture into warm chocolate. Stir in eggs. Pour over crust. Bake at 325°about 60 to 75 minutes, until centre is just set and shimmers slightly. Cool slowly.
Notes: I use homemade chocolate hazelnut cookies for the crust. I've used full fat sour cream in place of Mascarpone and it was fine, though mascarpone makes it richer. I use bittersweet chocolate in place of the semisweet chocolate. I spread a thin layer of Nutella over the top and sides of the cheesecake, and then arrange a ring of toasted hazelnuts, tips then topped with a bit of Nutella, around the outer edge of the cheesecake; decide beforehand and space the nuts evenly around so each piece gets a nut, or make it a continuous ring of nuts.

YIELD: 12-16 Servings