Ingredients with Measurements:
- 1 1/2 cups of crushed chocolate graham crackers
- 1/3 cup of melted unsalted butter
- 2 cups of cream cheese, softened
- 1 cup of sugar
- 1/2 cup of heavy cream
- 1/2 cup of Gianduiotto chocolate, melted
- 3 large eggs
- 1 tsp of vanilla extract
- 1/4 tsp of salt
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a medium bowl, mix the crushed graham crackers and melted butter until well combined. Press the mixture onto the bottom of the springform pan.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the heavy cream, melted Gianduiotto chocolate, vanilla extract, and salt. Mix until well combined.
5. Add the eggs, one at a time, mixing well after each addition.
6. Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula.
7. Bake the cheesecake for 50-60 minutes or until the edges are set and the center is slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside for 30 minutes.
9. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan.
10. Let the cheesecake cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe makes 8-10 servings.
Nutritional information:
Calories per serving: 450
Fat per serving: 32g
Carbohydrates per serving: 35g
Protein per serving: 7g
Substitutions for ingredients:
- You can use any type of chocolate for the crust instead of graham crackers.
- You can substitute the Gianduiotto chocolate with any other type of chocolate.
Variations:
- You can add chopped hazelnuts to the crust for extra crunch.
- You can drizzle melted chocolate on top of the cheesecake before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
- Use a double boiler to melt the chocolate to prevent it from burning.
- Let the cheesecake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
To reheat the cheesecake, let it come to room temperature and then bake it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the cheesecake on a cake stand and garnish with whipped cream and chocolate shavings.
Garnishes:
Whipped cream, chocolate shavings, chopped hazelnuts.
Pairings:
Coffee, tea, or a glass of red wine.
Suggested side dishes:
Fresh berries or a fruit salad.
Troubleshooting advice:
- If the cheesecake cracks, it means it was overcooked or cooled too quickly. To prevent this, let the cheesecake cool slowly in the oven after baking.
- If the cheesecake is too runny, it means it was undercooked. Bake it for a few more minutes until the edges are set and the center is slightly jiggly.
Food safety advice:
Make sure all the ingredients are fresh and properly stored. Wash your hands and all utensils before cooking.
Food history:
Gianduiotto is a type of chocolate that originated in Turin, Italy in the 19th century. It is made with hazelnuts and chocolate and is often used in desserts.
Flavor profiles:
Creamy, chocolatey, nutty.
Serving suggestions:
Serve the cheesecake chilled with a dollop of whipped cream and a sprinkle of chocolate shavings.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey