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The Awesome Chocolate Hazelnut Cheesecake...and A Great Kitchen Tip

Friday, 22 May 2009

I love browsing through Peabody's Culinary Concoctions because she whips up the most amazing sounding and looking sweets! Just look at her Turtle Brownie Double Chocolate Mousse Bites, Nutella Ravioli Cookies, Chocolate Chip Cookie Dough Cheesecake, Spice Cake with Caramel Mousse and Caramel Apple Topping...yum yum yum! I was drooling over her Chocolate Hazelnut Cheesecake pictures one day, and the wild boar suddenly shouted 'You have got to make this!', and so I did. And it was awesome! The 3 of us finished it in less than a week! It was so rich and creamy and the hazelnut/ nutella taste was really intense. I would suggest chilling the cake in the fridge overnight and enjoy it the next day...yea I know...but the flavours developed and it was yummier the next day!

I cut the recipe in half and made a 9-inch cake. Did some minor alterations to suit my taste such as cutting down the amount of sugar, adding nutella to the glaze, used coarsely ground hazelnuts for some added texture, left out Frangelico as I didn't want to buy the whole bottle and only use a teaspoon of it...


Ingredients: 9-inch cake
Adapted from Culinary Concoctions by Peabody

Hazelnut Cookie Crust:

  • 170g Unsalted Butter - softened at room temperature
  • 1/2 cup + 2 tbs Icing Sugar
  • 1 Egg
  • 1 cup Plain Flour
  • 1/2 cup Cornstarch
  • 100g Blanched Hazelnuts - blended in a food processor

Cheesecake filling:

  • 600g Cream Cheese - softened at room temperature
  • 3/4 cup Granulated Sugar
  • 1 tbs Plain Flour
  • 50g cup Blanced Hazelnut - toasted & blended in a food processor
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 2 tbs Nutella
  • 1 tbs Unsweetened Cocoa Powder

Chocolate glaze:

  • 1/2 cup Bittersweet Chocolate - coarsely chopped
  • 1 tbs Nutella
  • 1/4 cup Double Cream

For hazelnut cookie crust:

  • Cream butter and sugar in a mixer.
  • Beat in the egg.
  • Mix together plain flour, cornstarch and blended hazelntus.
  • Add flour mixture into butter mixture.
  • Chill for about 3-4 hrs. Dough will harden and easier to handle.
  • After chilled, preheat oven to 180 °C.
  • Line the bottom of a cake pan with parchment paper (as shown below on a great tip to prepare the lining). Carefully spread the hazelnut cookie dough on the bottom of the cake pan. I used a spoon at first but it was a bit hard to spread because the dough was quite firm. I switched to my hands and afterwards, I smoothed out the surface with a spoon as the dough softened. The crust should be around 1/4-inch thick. I used slightly more than 3/4 of the dough only.
  • Bake for 15 mins.
  • Leave to cool. (Note that the crust won't be baked all the way through.)
  • Wrap the outside of the pan with aluminium foil to avoid leakage of cheesecake batter and water from seeping into the pan while baking in a bain marie.

For Cheesecake filling:

  • Preheat oven to 160 °C.
  • Cream cheese and sugar in a mixer.
  • Slowly add in eggs, one at a time.
  • Mix in plain flour and blended hazelnuts.
  • Mix in vanilla extract.
  • Pour 1/3 of the batter into another mixing bowl.
  • Mix nutella and cocoa powder into the 1/3 batter.
  • After cookie crust has cooled, pour cream cheese filling (without nutella) on the crust.
  • Pour nutella cream cheese filling onto batter.
  • Cut through batter with a spatula a few times to create marbling effect. You won't see the effect after putting on the glaze, it's just for my own pleasure =P at least it looks nice before baking.
  • Bake in a bain marie/ water bath for about 1 hr 15 mins or until center is slightly jiggly but perimeter is set. Remember to check after 1 hr. Unfortunately, my cheesecake cracked while baking =( I didn't put enough water for the water bath, so when I checked after 1 hr, there was only very little water left in the waterbath. This might have caused the crack.
  • The cheesecake will shrink as it cools, so run a paring knife around the edge of the cheesecake to prevent any cracks.
  • Let it cool to room temperature (about 2-3 hrs).
For chocolate glaze:

  • Gently heat up cream.
  • Add chopped chocolates and stir until melted.
  • Remove from heat and mix in nutella.
  • Leave to cool until warm to touch, spread on cooled cheesecake.
  • Chill in refrigerator for at least 4 hrs to let flavours develop.

Here is a neat trick I learnt from watching Alton Brown's Good Eats:

How to line the bottom of a cake pan with parchment paper (a cartouche)

  • Place your baking pan on a piece of parchment paper. Cut a square around the baking pan. Doesn't have to be a perfect square.
  • Fold it in half.


  • Fold in half again to create a smaller square.
  • Fold it diagonally. You don't have to line up the corners.

  • Fold the open corner down to meet the other side of the triangle.
  • Place the tip of the paper in the center of the baking pan.

  • Cut out excess parchment paper.

  • Open up and line the bottom of a lightly greased cake pan.

50 oink oinks...:

Christelle said...

humm, gorgeous cake!!!!

Jenn said...

Very usefully tip indeed. I always use that whenever I bake cakes. It saves from actually having to try and cut out a circle.

Awesome cake. I love hazelnut! Especially nutella!

Bob said...

Oh wow. That cheesecake is stunning. Great tip too!

Leslie said...

I love anything with Nutella in it. And thank you for the parchment paper tip

Reeni♥ said...

What heavenly delight! That is a lovely sight. And awesome tip!

Selba said...

Oh my... I'm so sold for the chocolate hazelnut cheesecake!

Sophie said...

OOOOOOh,.....AAAAAAHHHHH.....what a lovely & decadent rich dessert! Thanks for those wonderful tips too! Excellence!

Pearl said...

looks like a sweet, heavenly cake!

Margaret said...

Beautiful cheesecake.
Cartouche is the word for the parchment paper circle - it's the only way they would let us make a parchment circle at college!

Wild Boar said...

Oh yeah it was really good. I would've finished it within the first two days if I had the capacity.

Angie's Recipes said...

The swirls look very sexy...cheese, chocolate,'ve used the best ingredients for a cake.

lisaiscooking said...

That looks fantastic from the cookie crust to the filling to the glaze! Sounds delicious.

Natashya said...

Totally decadent, I love it!

Lorraine @NotQuiteNigella said...

Oooh great tip! I was wondering where you were headed with all the folding. And the cheesecake sounds lovely. I love how the Wild Boar just suddenly shouted 'You have got to make this!' lol

Sara said...

This looks amazing! I love nutella, it doesn't last long in this house. I can only imagine how good it would be with cheesecake.

pigpigscorner said...

Christelle: Thank you =)

Jenn: Me too! It's really very useful! Thank you =) Nutella was the main reason I decided to make it =P

Bob: Thank you =)

Leslie: Love nutella too! and no problem =) It's very useful.

Reeni: Yes, it was very delicious!

Selba: hehe..who can resist heh?!

Sophie: It was really creamy and rich! yum yum!

Pearl: Yeap! definitely a keeper.

Margaret: oo so it's called a cartouche!! I've been trying to find a word for it. Thanks a lot! I'm updating this on my post =)

Angie: Thanks =) I love the swirls! Too bad they were hidden under the glaze.

Lisa: Yeap! Every layer was amazing..yum yum...

Natashya: Thank you =) You should try it.

Lorraine: Thank you =) hehe...he does that a lot!

Sara: ooo another amazing way to enjoy nutella I would say.

Elra said...

So many goodies in this recipe, it is hard to resist! Ah, the tips ... we all need a good tips, thank you so much for both the recipe and the tips.

doggybloggy said...

awesomely simple tip - good one! and this cheesecake OMG!

Christina Kim said...

Chocolate... drool. Brilliant way to get a perfect circular piece of parchment.

5 Star Foodie said...

Gorgeous cheesecake - sounds sooo good with chocolate and hazelnut flavor! Excellent tip for the parchment paper.

Dawn said...

now that last photo is food porn!

Wild Boar said...

I still want some more..

pigpigscorner said...

Elra: Cheese, hazelntus and nutella! How can anyone resist those temptations! It was a great recipe by peabody =)

doggybloggy: A very useful tip that I always use =)

Christina: I want more myself! yum yum...

Natasha: Thank you =) It's really useful for lining indeed =)

Dawn: yea...I can't stop starrign at that dripping sauce =P

Janet @Gourmettraveller88 said...

This cheesecake is heavenly tasty and irresistible!!! Must-try :)

katie said...

i love the gratuitous thickness of the cookie crust. i may try pecans bc filberts are just not my thing. looks splendid

Dragon said...

How decadent and delicious!

ttfn300 said...

neat trick! and i'm lo ving your rendition of this cheesecake :) perfect!!!!

Deeba @Passionate About Baking said...

OINK OINK...OINK love this pie!! Peabody has beautiful concoctions & I love what you chose to make. Satisfying & indulgent...heavenly too!!

Beachlover's Kitchen said...

I wanna a pieces..your marble look great!! love cheese and nutella but never bake one b4!! must try soon!!

noobcook said...

nice tip! I love your cake, the nutella is such an indulgent topping

Donna-FFW said...

LOVE the tip for lining the pan. Thank you.

That cake looks absolutely incredible!

Forager said...

Yum! Looks delicious - and those swirls through it are so pretty.

food-4tots said...

You are making me drooling again....Awesome cheesecake! Tks for sharing such a great tip! ;)

Maryann said...

This is a winner! Thanks for posting :)

Zue Murphy said...

I cannot say no to cheesecake. Your cheesecake look delicious. I like nutella too. It sounds like a perfect match.

Lauren said...

Pigpig, you use the best flavor combos! Chocolate and Hazelnut complement eachother so well. And your photos are always outstanding.

tigerfish said...

Great tip on that parchment paper! Ehhh...for a person who does not is really handy!

gaga said...

Mmmm, that looks perfectly cooked. I loooooove cheesecake and anything with hazelnut is a winner in my book.

pigpigscorner said...

Janet: Definitely a must-try =)

Katie: Thank you =) I am sure all nuts go well!

Dragon: Cheese and nutella! yum yum!

ttfn300: Thank you =)

Dee: Love her creations too and I have so many of her recipes bookmarked!

Beachlover: Thank you =) A perfect combination I would say =)

noobcook: Thank you =) I was trying to incorporate more nutella into the cake =P I was tempted to put some in the crust!

Donna: No problem, it's really very helpful!

Forager: Thank you =) I love creating swirls but too bad it can't be seen with the topping.

food-4tots: No problem and thanks =)

Maryann: Agree! Glad I decided to try this recipe =)

Zue: Thank you =) They were perfect together!

Lauren: Thank you =) I love pairing chocolate and nuts =)

tigerfish: No problem! I found it really useful myself as I don't normally bake cakes.

gaga: You have to try this then!

Marta said...

Lovely rendition! I think it lokos fantastic, never mind that little crack!
I like the variations you made, I think I would have done the same :)

Ninette said...

Wow, this looks crazy good.

Soma said...

Stunning! The flavors here are to die for!

I love that parchment paper illustration:-) Thanks!

pigpigscorner said...

Marta: Thanks =)Luckily there was a glaze to cover up the crack =P

Ninette: It taste crazy good too =)

Soma: Agree! Cheese, chocolate and nutella! How can one resist?!

No problem, hope it helps =)

Chef E said...

My friend brought over a sugar free key lime cheese cake with chocolate drizzle this weekend, and I have to say, between this and hers, you have won me over, as I was not really a fan...

Like the instructions you post!

Jim said...

Wow! The cake looks really appetizing! Looks better than the ones sold in stores.

pigpigscorner said...

Elizabeth: How can anyone resist chocolates, hazelnutsa nd nutella?! and a sugar free cake?? hmm...I'll pass that too =P

Jim: hehe thank you =)

Peabody said...

Glad you liked it!

pigpigscorner said...

Peabody: It was really good! Thanks fr the recipe =) Can't wait to try your other recipes!

Danielle said...

The mother of all cheesecakes? I think so!!

pigpigscorner said...

I think so too!!

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