GIANDUJA CHOCOLATE CHEESECAKE
This is an unusual cheesecake that is absolutely wonderful. If you're going all out, track down real gianduja chocolate and mascarpone cheese. If that seems too expensive, then use semi-sweet chocolate and a good cream cheese, but don't forget the hazelnut liqueur! It's delicious and decadent. Serve in small pieces.
Provided by SMQ1404
Categories World Cuisine Recipes European Italian
Time 2h45m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
- In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
- Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
- Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 22.5 g, Cholesterol 140.5 mg, Fat 38.3 g, Fiber 0.7 g, Protein 7.1 g, SaturatedFat 20.4 g, Sodium 123.9 mg, Sugar 11.1 g
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Charbel Saab
[email protected]Overall, I thought this cheesecake was good. It was easy to make and the flavor was good, but it was a bit too dense for my taste.
Reham Kasem
[email protected]This cheesecake was a bit too rich for my taste, but it was still good.
Sagor sk
[email protected]This cheesecake was amazing! The crust was perfectly crumbly and the filling was creamy and smooth. The gianduja chocolate added a delicious flavor.
leticialevi tulomba
[email protected]I'm not a big fan of cheesecake, but this one was really good. The gianduja chocolate added a nice touch.
Landon Camilla
[email protected]This cheesecake is perfect for chocolate lovers. The gianduja chocolate adds a rich and decadent flavor.
Sarah Sullivan
[email protected]I would definitely make this cheesecake again. It was easy to make and it turned out delicious.
Pankaj Soni
[email protected]This cheesecake was a bit too dense for my taste, but the flavor was good.
Esayas Desta
[email protected]I'm not a fan of gianduja chocolate, but I still enjoyed this cheesecake. The cheesecake filling was creamy and smooth, and the crust was perfectly crumbly.
Abdullah shiekh Abdullah shiekh
[email protected]This cheesecake was a bit too sweet for my taste, but overall it was a good dessert.
Boom Sowrd GAming
[email protected]I made this cheesecake for my husband's birthday and he loved it. He said it was the best cheesecake he's ever had.
Danraj Rai
[email protected]This cheesecake is so easy to make and it tastes like it came from a bakery. I love the combination of gianduja chocolate and cheesecake.
Andrej Janicijevic
[email protected]I've made this cheesecake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Bola Bose
[email protected]I was disappointed with this cheesecake. The crust was too crumbly and the filling was too dense.
campbell m
[email protected]This cheesecake was a bit too rich for my taste, but my husband loved it. He said it was the best cheesecake he's ever had.
kopi raj
[email protected]I followed the recipe exactly and the cheesecake came out perfect. It was so delicious that I ate two pieces in one sitting!
Marlyn Susana
[email protected]This cheesecake was easy to make and turned out beautifully. The flavor was amazing, and the texture was creamy and smooth.
elizabeth biscuso
[email protected]I'm not a huge fan of cheesecake, but this one was surprisingly good. The gianduja chocolate added a nice richness and depth of flavor.
Reuben Anders
[email protected]This cheesecake was a hit at my dinner party! The combination of gianduja chocolate and cheesecake was divine, and the crust was perfectly crumbly. I will definitely be making this again.