Ingredients with Measurements:
- 2 cups of crushed chocolate cookies
- 1/2 cup of melted butter
- 24 oz of cream cheese, softened
- 1 cup of sugar
- 1 tsp of vanilla extract
- 4 eggs
- 1/2 cup of Nutella
- 1/2 cup of chopped hazelnuts
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a food processor, pulse the chocolate cookies until they are finely crushed.
3. Add the melted butter to the crushed cookies and mix well.
4. Press the cookie mixture onto the bottom of the springform pan and bake for 10 minutes.
5. In a large bowl, beat the cream cheese until smooth.
6. Add the sugar and vanilla extract to the cream cheese and mix well.
7. Add the eggs one at a time, mixing well after each addition.
8. Add the Nutella and mix until well combined.
9. Pour the cheesecake mixture onto the baked cookie crust.
10. Sprinkle the chopped hazelnuts on top of the cheesecake.
11. Bake the cheesecake for 50-60 minutes or until the center is almost set.
12. Turn off the oven and let the cheesecake cool inside for 30 minutes.
13. Remove the cheesecake from the oven and let it cool completely.
14. Refrigerate the cheesecake for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Oven temperature: 325°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 500
Total fat: 35g
Saturated fat: 19g
Cholesterol: 150mg
Sodium: 350mg
Total carbohydrates: 41g
Dietary fiber: 2g
Sugars: 32g
Protein: 8g
Substitutions for ingredients:
- You can use any type of chocolate cookies for the crust.
- You can use any type of nuts instead of hazelnuts.
Variations:
- You can add a layer of melted chocolate on top of the cheesecake before adding the chopped hazelnuts.
- You can use peanut butter instead of Nutella.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing it.
- Do not overmix the cheesecake batter, as it can cause cracks in the cheesecake.
- Let the cheesecake cool completely before slicing it.
Storage instructions:
- Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
- Serve the cheesecake cold.
Presentation ideas:
- Serve the cheesecake on a cake stand.
- Dust the top of the cheesecake with cocoa powder.
Garnishes:
- Chopped hazelnuts
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
Suggested side dishes:
- Fresh berries
- Vanilla ice cream
Troubleshooting advice:
- If the cheesecake cracks, you can cover it with whipped cream or melted chocolate.
Food safety advice:
- Make sure the cream cheese is not expired before using it.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
- Bacio is an Italian chocolate brand that was founded in 1922.
Flavor profiles:
- Chocolate
- Hazelnut
- Creamy
Serving suggestions:
- Serve the cheesecake as a dessert after a meal.
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Taste: Rich, Creamy, Sweet, Nutty, Chocolatey