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"This is my second order for your oregano and
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- Chocolate Hazelnut and Vanilla Cheesecake
- (Torta di Cioccolata al Forno con Vaniglia e Nocciola)
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Ingredients:
For the Crust:
1/4 pound wheat meal crackers finely crushed (about 1 cup)
1 ounce fine-quality bittersweet chocolate, grated
1/2 stick unsalted butter, melted
For the Filling:
1/2 pound fine-quality bittersweet chocolate, chopped
1 stick unsalted butter, cut into pieces
1 pound 2 ounce cream cheese, at room temperature
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
2 large eggs
2/3 cup superfine granulated sugar
1 cup hazelnuts (4 1/2 ounces), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
Directions:
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- Prepare the Crust:
Combine all ingredients, then press onto bottom of a springform pan.
Prepare the Filling:
Preheat oven to 325°F with rack in middle.
Melt chocolate with butter.
Remove from heat and whisk in cream cheese until smooth.
Whisk in sour cream and vanilla.
Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency.
Stir in chocolate mixture and nuts.
Pour filling into crust and bake 1 and 1/2 hours.
Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.) Makes 6 to 10 servings.
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