Ingredients
Chocolate base
flour
65g
2.28oz
0.26cup
4.36tbsp
sugar
75g
2.63oz
0.30cup
5tbsp
cocoa
15g
0.53oz
1tbsp
baking soda
0.25tsp
salt
0.25tsp
milk
75g
2.54fl oz
butter
15g
0.53oz
1tbsp
vegetable oil
15g
0.51fl oz
egg
1pc
hazelnuts
50g
1.75oz
3.35tbsp
Cheese mass
cream cheese
500g
17.50oz
2cup
33.50tbsp
sugar
50g
1.75oz
3.35tbsp
egg
1pc
egg yolk
1pc
whipping cream
90g
3.04fl oz
vanilla essence
2g
0.07fl oz
Method
Chocolate base
- Grease a ring or a baking dish with butter, and sprinkle with cocoa; place the mold on parchment.
- Sift all the dry ingredients into a bowl; add the egg, milk, vegetable oil and butter. Whip at medium mixer speed for 3-4 minutes.
- Add the chopped hazelnuts.
- Transfer the mass to a mold, and bake in a 20cm (7.87 inch) ring at 338F (170C) for 10-15 minutes.
Cheese mass
- Preheat the oven to 266F (130C). Be sure to put a baking sheet with hot water on the bottom of the oven.
- Mix the cream cheese well with sugar; add the eggs, stirring well each time. Pour in the cream and vanilla essence, and mix well.
- Pour the cheese mass over the chocolate base, and bake for 1 hour. The center should shake a little.
- Cool the finished cheesecake, and refrigerate it for at least 6 hours.
Cut the finished cheesecake, pipe Nutella on top, and sprinkle it with grated chocolate and hazelnuts.
Enjoy!
