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FAGE

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Recipe of Chocolate and Hazelnut Cheesecake
FAGE

FAGE

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Recipe of Chocolate and Hazelnut Cheesecake
Recipe

Chocolate and Hazelnut Cheesecake

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Enjoy this dessert for special occasions. The chocolate and hazelnut cheesecake is a delicious recipe with a combination of flavors that you can not miss.
Learn more about FAGE

Ingredients

12 portions
  • 3/4 cups Yoghurt Greek Style FAGE® Total 0%
  • 24 ounces cream cheese, at room temperature
  • 3 eggs
  • 1 egg yolk
  • 10 ounces granulated sugar
  • 1/4 cups unsweetened cocoa powder
  • 10 ounces 70% cocoa chocolate
  • 25 chocolate cookies, (sandwich)
  • 1 cup hazelnut
  • 1/4 cups butter, melted
  • 4 ounces Hazelnut cream
  • 4 ounces milk cream
  • 2 ounces 70% cocoa chocolate, chopped
  • 1/4 cups hazelnut, Toasted, chopped
  • 1 teaspoon sea ​​salt

Preparation

Preheat the oven to 350ºF.
Grease a mold.
Place the chocolate and hazelnut cookies in a food processor and grind finely, add the melted butter and re-blend / process until well blended and the cookie crumbs resemble wet sand.
Empty into the mold and use your fingers to press on the bottom.
Bake in the oven for 10-12 minutes.
Let cool. Maintain the temperature of the oven.
Prepare the cheesecake filling by placing 10 ounces of chocolate in a bain-marie until smooth and creamy. Remove from heat and let cool for a few minutes.
In an electric mixer or stand, beat the cream cheese and the Greek Style Yoghurt FAGE® Total 0% to create a soft and fluffy mixture.
Add the sugar and cocoa and beat again until smooth, creamy and smooth. Add the eggs and egg yolks, mixing until you get a silky mixture.
Add the melted chocolate in an enveloping manner until well combined.
Pour the filling into the mold with the base and smooth with a spatula.
Bake until the center is set and barely dry, about 1 hour and 15 minutes.
Do not worry if the cheese cracks during baking because it will be covered with ganache.
Let the cake cool for 10 minutes, and pass a knife around the crust to loosen it.
Cool the cheesecake in the refrigerator for at least 4 hours.
For the ganache: In a saucepan put the cream over medium-low heat. Add the hazelnut cream and stir until smooth. Add in 2 ounces of chocolate and stir until melted. Pour over the center of the cheesecake and spread to cover the surface.
Cover with toasted hazelnuts and sprinkle with sea salt.
Cut into slices and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Brenda Rodríguez
28/08/2020 09:55:47
Muy rico y bien explicado! 100
Laura Fernandez
04/10/2017 07:54:47
Deliciosa
Nelson Croes
10/05/2016 16:11:55
A través de Android Esta mundial
Anonymous
18/05/2015 13:22:21
SUPER POSTRE DIVINAMENTE DELICIOSO
Francisco de Jesus Peña Lee
14/03/2015 10:57:53
queda muy bueno Lo recomiendo
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