- 8
Ingredients
- 8 SERVINGS
- TORTA DI CIOCCOLATA AL FORNO CON VANIGLIA E NOCCIOLA
- FOR CRUST
- 1/4 lb wheatmeal crackers (digestive biscuits; see cooks� note), finely crushed (about 1 cup)
- 1 oz fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated
- 1/2 stick unsalted butter, melted
- FOR FILLING
- 1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
- 1 stick unsalted butter, cut into pieces
- 1 lb 2 oz cream cheese, at room temperature
- 1/2 cup sour cream
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 2/3 cup superfine granulated sugar
- 1 cup hazelnuts (4 1/2 oz), toasted, loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
- EQUIPMENT: a 10-inch springform pan
- ACCOMPANIMENT: lightly sweetened whipped cream
Preparation
Step 1
MAKE CRUST:
Combine all ingredients, then press onto bottom of springform pan.
MAKE FILLING AND BAKE CHEESECAKE:
Preheat oven to 325F with rack in middle.
Melt chocolate with butter, then 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, then stir in chocolate mixture and nuts.
Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)
Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)
COOKS NOTES:
Wheatmeal biscuits are British-style whole-wheat crackers. Look for Carr's (labeled 'Whole Wheat Crackers' and found at most supermarkets) or McVitie's brand (found at some specialty foods shops).
Chocolate hazelnut cheesecake can be chilled up to 1 day.
to room temperature before serving.