{"id":16925,"date":"2017-09-15T04:59:57","date_gmt":"2017-09-15T02:59:57","guid":{"rendered":"https:\/\/nataliel8.sg-host.com\/?p=16925\/"},"modified":"2022-01-15T09:50:13","modified_gmt":"2022-01-15T07:50:13","slug":"hazelnut-and-chocolate-cheesecake","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/hazelnut-and-chocolate-cheesecake\/","title":{"rendered":"Hazelnut and Chocolate Cheesecake"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like chocolate and hazelnut \u2013 you have to try this special cheesecake, which combines them both. It&#8217;s so decadent, beautiful, rich and delicious, and even though the cake looks like a lot of work, the preparation is easy.<\/p>\n<div id=\"attachment_3805\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3805\" class=\"wp-image-3805\" title=\"Hazelnut and Chocolate Cheesecake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2012\/08\/hazelnut_chocolate_cheesecake2-Large.jpg\" alt=\"Hazelnut and Chocolate Cheesecake\" width=\"800\" height=\"1108\" \/><p id=\"caption-attachment-3805\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Hazelnut and Chocolate Cheesecake<\/strong><\/h4>\n<p dir=\"ltr\" style=\"text-align: justify;\">24 cm round cake pan<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For hazelnut crust:<br \/>\n<\/u>200 grams plain biscuits or graham crackers<br \/>\n50 grams hazelnuts<br \/>\n1 tbsp. praline paste<br \/>\n120 grams melted butter<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For Frangelico cheese filling:<br \/>\n<\/u>675 grams cream cheese<br \/>\n200 grams ricotta or white cheese 5% fat<br \/>\n100 grams sour cream<br \/>\n240 grams sugar<br \/>\n4 large eggs<br \/>\n2 tbsp. Frangelico liqueur<br \/>\n1 tsp. vanilla extract<br \/>\n2 tbsp. all-purpose flour<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For chocolate and praline ganache:<br \/>\n<\/u>250 grams dark chocolate<br \/>\n1 heaping tablespoon of praline paste<br \/>\n250 ml. heavy cream<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For hazelnut nougatine tuille:<br \/>\n<\/u>50 grams glucose or corn syrup<br \/>\n25 grams butter<br \/>\n60 grams sugar<br \/>\n60 grams hazelnut, coarsely chopped<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><\/h4>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>Hazelnut crust: preheat oven to 170c degrees.<\/li>\n<li>In a food processor with a steel blade put biscuits and hazelnuts and grind to a powder.<\/li>\n<li>Add praline paste and melted butter and blend until incorporated.<\/li>\n<li>Tighten the crumbs onto the bottom and sides of lightly greased cake pan.<\/li>\n<li>Freeze for about 10 minutes.<\/li>\n<li>Bake for about 8-10 minutes until golden and slightly set. Cool at room temperature.<\/li>\n<li>Frangelico cheese filling: in a large bowl mix cream cheese, ricotta cheese, sour cream and sugar into a smooth batter.<\/li>\n<li>Add the eggs one at a time, stirring between additions.<\/li>\n<li>Add Frangelico, vanilla and flour and blend into a smooth mixture.<\/li>\n<li>Pour the mixture onto the baked crust.<\/li>\n<li>Lower the oven temperature to 160c degrees and bake for 45-60 minutes or until the cake is set at the edges but still slightly soft in the center.<\/li>\n<li>Cool at room temperature.<\/li>\n<li>Chocolate and praline ganache: in a small saucepan simmer the cream.<\/li>\n<li>Pour the hot cream over the chocolate and praline paste and whisk until you get a uniform and shiny chocolate ganache.<\/li>\n<li>Pour the chocolate ganache over the cake and smooth the top.<\/li>\n<li>Cool the cake in refrigerator for 5-6 hours until it is completely<\/li>\n<li>Hazelnut nougatine tuille: preheat oven to 180c degrees and line an oven pan with slightly greased baking paper.<\/li>\n<li>In a small pan put glucose, butter and sugar and cook to 106c degrees. Mixture should thicken slightly and begin to get very light amber color.<\/li>\n<li>Remove from heat, add the chopped nuts and mix.<\/li>\n<li>Transfer the mixture onto the pan and bake for 8-10 minutes until golden.<\/li>\n<li>Cool completely at room temperature. Break the nougatine into asymmetrical pieces.<\/li>\n<li>Decorate the cake with nougatine tuilles and serve.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li style=\"text-align: justify;\">Keep the cake in the refrigerator, tightly covered, for up to a week.<\/li>\n<li style=\"text-align: justify;\">Add the nougatine just before serving.<\/li>\n<li style=\"text-align: justify;\">You can use any kind of nut you like instead of hazelnuts.<\/li>\n<\/ul>\n<div id=\"attachment_3804\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-3804\" class=\"wp-image-3804\" title=\"Hazelnut and Chocolate Cheesecake\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2012\/08\/hazelnut_chocolate_cheesecake3-Large.jpg\" alt=\"Hazelnut and Chocolate Cheesecake\" width=\"800\" height=\"528\" \/><p id=\"caption-attachment-3804\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like chocolate and hazelnut \u2013 you have to try this special cheesecake, which combines them both. It&#8217;s so decadent, beautiful, rich and delicious, and even though the cake looks like a lot of work, the preparation is easy. Hazelnut and Chocolate Cheesecake 24 cm round cake pan For hazelnut crust: 200 grams plain [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1573,1562],"tags":[2840,1954,2866,1618,1857],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Hazelnut and Chocolate Cheesecake | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"If you&#039;re looking for a great cheesecake - this is for you! 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