Baked Chocolate Cheesecake with Hazelnut Ganache

By Ms.Gourmet on April 7, 2010 7:50 PM
A while ago I asked if you happened to have tucked away in your baking répertoire a simple, easy, foolproof dessert that you make for family of friends. I revealed to you that my stand by, no-brainer, foolproof dessert was my baked lemon cheesecake. I also mentioned that I  have made many variations of this cheesecake over the years and all of them have been, well nothing short of spectacular.

This Easter Sunday my sister kindly put me on 'dessert duty' which was all well and good, but after the figolli baking extravaganza we had on Good Friday, I found that come Saturday my brain was reduced to a floury blur.

So what do you do in these situations?

Well if truth be told I was too tired to do anything, but I had previously committed myself to making dessert and it was kind of too late to back out of my commitment. So rather than cry (which is what I usually do when I'm bothered and tired) I allowed instinct to take over and before I knew it I had a chocolate cheesecake with hazelnut ganache in the making.

Like I said before 'as long as you have a good, trustworthy basic recipe like this one the variations are limitless'.

chocheescake2.jpg Baked Chocolate Cheesecake with Hazelnut Ganache


For the base

120g plain sweet biscuits


¾ cup of roasted hazelnuts

100g of unsalted butter, cubed

For the filling

500g cream cheese

100g fresh ricotta

1 cup brown sugar

6 organic eggs

100g dark bittersweet chocolate, melted

¼ cup of Frangelico

Hazelnut Ganache

80g dark bittersweet chocolate

½ cup thick cream

2 tbsp of Frangelico

½ cup roasted hazelnuts, roughly chopped


1. Preheat the oven to 150C/302F/Gas 2

2. Place the hazelnuts, butter and biscuits in the food processor and process for 20 seconds or until mixture resemble coarse breadcrumbs. Press the mixture evenly over the base of a round 22cm (9inch) springform tin and pop it in the freezer to chill while you make the filling.

3. Place the cream cheese, ricotta, sugar, eggs, chocolate and Frangelico in the food processor and process until well combined. Pour the topping over the chilled biscuit base and bake for an hour or until the cheesecake is firm to touch.

4. To make the ganache, pour the hot cream over the chopped chocolate and Frangelico and stir until the mixture is velvety smooth. Allow the cheesecake to cool completely before covering it with the chocolate ganache. To finish, scatter the chopped hazelnuts over the ganache and serve.


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