Hazelnut-Frangelico and Chocolate Marbled Cheesecake

By á-2710

Ingredients

• CRUST:
• Cooking spray
• 1 1/2 pounds cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 2 cups semisweet chocolate chips, melted
• 3 ounces Frangelico liqueur
• 3 cups whipped cream
• 1 cup toasted hazelnuts, chopped
• 2 cups graham cracker crumbs
• 1 cup skinned hazelnuts
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted

Preparation

Step 1

1. Preheat oven to 350°F. Coat a lO-inch springform pan with cooking spray.

2. To prepare the crust, blend all ingredients in a food processor. Transfer to the pan and press to form a firm crust.

3. Place cream cheese, sugar, eggs, lemon juice, vanilla and salt in a food processor. Blend until smooth.

4. Remove half of batter to a bowl. Stir in melted chocolate. Add Frangelico to remaining batter.

5. Pour Frangelico batter into the pan. Then pour in chocolate batter in a circular pattern. Marble the batters with a toothpick.

6. Bake for 40 minutes, or until set. Let cool to room temperature. Refrigerate overnight.

7. To serve, top with whipped cream and toasted hazelnuts.