Cheesecake with Hazelnuts by Rose

Rose Rauhauser


A friend that had a baby and was nursing asked if I could make her something chocolate sweet and hazelnut flavor which she loves, but would help with milk production, so here's what she loved.


★★★★★ 1 vote

6 or more
20 Min
1 Hr 15 Min


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  • 1
    32 oz. container of whole milk ricotta cheese
  • 1 1/4 c
  • 4
    extra large eggs
  • 1/2 c
    cocoa powder
  • 3 Tbsp
  • 1 tsp
  • 1 c
    sour cream
  • 1/2 c
    hazelnuts chopped

  • 1 3/4 c
    graham cracker
  • 1/4 c
    chopped walnuts
  • 1/2 tsp
  • 1/2 c
    melted butter

How to Make Cheesecake with Hazelnuts by Rose


  1. CRUST: Lightly greast an 8 or 9 inch springform man. Combine all crust ingrediants mix well and press evenly over bottom and up a little on the sides of pan. Bake at 350 for 10 minutes, remove and let cool while making the rest of the cheesecake.
  2. CHEESECAKE: In your mixer beat ricotta cheese at high speed gradually adding sugar and then eggs. Reduce speed to low and add cocoa, flour and vanilla until blended. Add sour cream, blend at low speed until smooth, stir in hazelnuts. Pour mixture into crust. Bake at 350 until cake sets about 1 hour 15 minutes or until set. Remove from oven and cool completely. Chill for at least 8 hours. Garnish with chocolate swirls.

Printable Recipe Card

About Cheesecake with Hazelnuts by Rose

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Dairy
Regional Style: American

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