Decadent Trio Chocolate Hazelnut Cheesecake
Note 1: I have placed this in my freezer to speed up the chilling steps if I am in a hurry, OR I make this the day before and chill overnight. This keeps well in a covered cake plate for up to 2 weeks, or freeze it and thaw in the refrigerator before cutting. Note 2: Don't let the 4 hour prep time confuse you that includes 3 hours of chilling time. It is about 40 minutes prep time and the rest is cooling and chilling!
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- 1 tsp
- vegetable oil
- 16 oz
- your favorite chocolate chip cookies, (ready-to-eat), reserving 4 ounces
- 6 Tbsp
- unsalted butter, melted and cooled
- 8 oz
- semi-sweet chocolate morsels
- 8 oz
- milk chocolate morsels
- 8 oz
- dark chocolate morsels
- 1/2 c
- white granulated sugar
- 3 c
- cream cheese, at room temperature
- 2 c
- heavy whipping cream
- 8 Tbsp
- hazelnut liqueur
- 1 c
- sour cream, (optional) for plating/garnish
- fresh strawberries, (optional) for plating/garnish
1Place a circle of parchment paper cut to fit an 10 inch round spring-form cake pan in the bottom of the pan. Brush the SIDES of the pan with the oil.
3Place 12 ounces (about 2/3) of the crushed cookies in a bowl and add in the melted butter and stir until well mixed. Press the cookie-butter mixture into the bottom of the parchment lined cake pan. Place the pan in refrigerator to chill for 1 hour.
4Place ALL the chocolate morsels in a metal or glass heatproof bowl and set it over a pan of simmering water to melt. Stir it every few minutes. This steps takes about 15 minutes. Remove bowl from heat and allow it to cool.
5While chocolate cools, whip the heavy whipping cream in a separate mixing bowl with an electric mixer until soft peaks forms. Keep cold and set aside.
6In another bowl add the sugar and cream cheese and beat until smooth, about 3 minutes. Fold in the cooled chocolate and prepared whipped cream into the cream cheese mixture and then stir in the liqueur.
7Spoon the chocolate mixture into the spring-form cake pan that contains the cookie layer. Smooth the surface. Take the reserved 4 ounces of the crushed cookies and sprinkle them lightly over the entire top of the cheesecake. Cover loosely with plastic wrap and place it in the refrigerator to chill for 2 hours.
8When ready to serve, remove from the refrigerator, then open and remove the sides of the spring-form cake pan and transfer the chilled cheesecake to a cake platter. Cut into slices. Plate each serving portion with a nice dollop of sour cream and strawberries (both optional). Cover and chill any leftovers!