Best 3 Perugian Style Chocolate Hazelnut Cheesecake Recipes
In the heart of Italy, nestled within the Umbria region, lies the culinary gem of Perugia, renowned for its rich chocolate and hazelnut heritage. From this enchanting town emerges a symphony of flavors, a delectable union of chocolate and hazelnuts, artfully woven into a symphony of textures and tastes. This collection of recipes captures the essence of Perugia's culinary artistry, offering a delectable journey through the senses. Indulge in the classic flavors of the Torta al Cioccolato e Nocciole Perugina, a symphony of chocolate and hazelnut harmony, or embrace the creamy delight of the Chocolate Hazelnut Cheesecake, a marriage of two beloved ingredients. For those seeking a taste of tradition, the Hazelnut Biscotti offers a crispy, nutty treat, while the Chocolate Hazelnut Truffles provide a rich, indulgent bite. Explore the culinary treasures of Perugia through these carefully curated recipes, each a testament to the region's passion for chocolate and hazelnuts.
Check out the recipes below so you can choose the best recipe for yourself!
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
ITALIAN CHOCOLATE-HAZELNUT CHEESECAKE PIE
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.-Steve Meredith, Streamwood, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Beat in mascarpone cheese, sour cream, lime juice and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool 1 hour on a wire rack., Meanwhile, for topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature or until mixture thickens to a spreading consistency, stirring occasionally., Spread chocolate mixture over pie; refrigerate overnight. Just before serving, top with hazelnuts.
Nutrition Facts : Calories 590 calories, Fat 47g fat (25g saturated fat), Cholesterol 152mg cholesterol, Sodium 319mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 9g protein.
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Quality Ingredients: Use the best quality ingredients you can find. This will make a big difference in the final flavor of your cheesecake.
- Properly Prepare Your Pan: Line the bottom of your springform pan with parchment paper to prevent the cheesecake from sticking. You can also grease the sides of the pan with butter or cooking spray.
- Water Bath: Baking the cheesecake in a water bath helps to create a smooth, even bake. To do this, place the springform pan inside a larger roasting pan filled with hot water.
- Don't Overmix: When mixing the cheesecake batter, be careful not to overmix it. Overmixing can cause the cheesecake to be dense and dry.
- Chill Before Serving: Once the cheesecake is baked, let it chill in the refrigerator for at least 4 hours, or overnight. This will help the cheesecake to set and develop its full flavor.
Conclusion:
This recipe for a chocolate hazelnut cheesecake, also known as Torta Perugina, is a beautiful and impressive dessert that is sure to wow your friends and family. The combination of chocolate, hazelnuts, and creamy cheesecake is simply divine. With its rich flavor and elegant presentation, this cheesecake is perfect for special occasions or any time you want to indulge in something truly delicious.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
