Thursday, February 2, 2012
Chocolate with Hazelnut Crust
In preparation for a Superbowl party... This will be my first real true chocolate cheesecake, and I'm quite excited about it.
It's in the oven now... Here's what I did- let me know what you think, and I'll let you know how it turns out.
Recipe
Crust:
1 package of Maria Cookies, crushed
1/4 Cup hazelnuts, crushed
3/4 stick of butter, melted with 3T sugar
Mix together until all cookie bits well coated, then press into springform pan and chill.
Cheesecake:
3 8oz packages Cream Cheese, softened
1 Cup sweetened condensed milk
1 Cup sugar
1/2 teaspoon vanilla
2 Tablespoons corn starch
3 X-large eggs
Mix above well, then add
1 Cup Cocoa powder
Fractured bits of a dark chocolate bar
Pour onto crust and bake at 350 for 15 min, then at 200 for 75 minutes or until minimally jiggly in the center.
Let cool at room temperature.
Refrigerate.
Cream topping (optional):
1 C sour cream
1/2 t vanilla
1/2 C powdered sugar
Mix and spread on top.
Decorate with hazelnuts, chocolate chips, or dusting of cocoa powder
Subscribe to:
Post Comments (Atom)
Came out with the flavor of a mousse cake, but more dense. Options would be to use 1/2C whipping cream instead of sweetened condensed milk, and to use less corn starch or flour instead of corn starch. Additionally, with the use of the flour, extending the baking time at 350 to 45 min would allow it to rise and make it less dense too.
ReplyDelete