NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
HAZELNUT LIQUEUR - FRANGELICO
Poured into decorative bottles, this makes a lovely holiday/hostess gift. Its wonderful after dinner, with (or in) coffee. It is also used as a flavoring in many desserts.
Provided by Dee514
Categories Beverages
Time P1m4DT5m
Yield 1 Pint, 16 serving(s)
Number Of Ingredients 5
Steps:
- In a glass bottle or jar, steep the chopped hazelnuts in the vodka for about 2 weeks in a cool, dark place, gently shaking the bottle every day.
- Gently pour the jar's contents through a regular strainer or sieve, pressing hard on the nuts to release all of their flavor.
- Follow this by two strainings through slightly dampened cheesecloth.
- For true clarity and professional looking results, pour the strained mixture through a large clean coffee filter placed inside a funnel or clean coffee cone; loosely cover with plastic wrap since the process may take several hours.
- In a very small saucepan, combine the sugar and water.
- Bring to a boil over moderately high heat.
- Simmer, uncovered, 5 minutes.
- Let cool to room temperature.
- Stir in the vanilla.
- Funnel the strained hazelnut mixture into a clean, sterilized, glass bottle and then funnel in the sugar syrup.
- Cover tightly; shake to blend.
- Let mature, at room temperature or slightly cooler, for at least three weeks.
Nutrition Facts : Calories 154.1, Fat 8.6, SaturatedFat 0.6, Sodium 0.3, Carbohydrate 6.6, Fiber 1.4, Sugar 4.8, Protein 2.1
ITALIAN CHOCOLATE HAZELNUT CAKE
This gluten free Italian Chocolate Hazelnut Cake recipe is made from scratch. It's topped with frosting made with Frangelico and coffee!
Provided by Christine Rooney
Categories Dessert
Time 2h
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Generously grease an 8 inch round cake pan (can use a 9 inch round cake pan if that's what you have) with butter. Coat the pan with some gluten free flour blend to prevent sticking.
- Place 1/2 cup of unsalted hazelnuts in a food processor and pulse until they are finely ground. Alternately, you can place the hazelnuts in a plastic Ziploc bag and pound with a rolling pin if you don't have a food processor.
- In a mixing bowl, combine 1 scant cup gluten free flour blend (this equals 120 grams and can be measured with a kitchen scale), ½ cup finely chopped hazelnuts, 2 tsp. baking powder, and ¼ tsp. kosher salt. Mix all of these ingredients together.
- In a separate bowl, cream 4 Tbsp. of room temperature unsalted butter and 1 cup of sugar using a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until the mixture is light and fluffy.
- Add 2 eggs to the butter and sugar mixture one at a time, mixing until the mixture is light and fluffy after each egg is added.
- Fold the flour mixture into the egg mixture a little at a time. Add some of the flour, mix together, and repeat until it is completely combined. The batter is thick and dense.
- Spread the batter evenly in pan and bake for 35 minutes or until toothpick comes out clear. Remove from oven and allow to cool completely.
- Brew one cup of coffee or espresso and allow to cool.
- Heat a small amount of water in a double boiler (the water should be hot, but not boiling). Place 2 oz. of semisweet baking chocolate in the boiler and allow to melt, stirring the chocolate with a spatula to prevent burning.
- Add 1 ½ Tbsp. unsalted butter to the chocolate and stir until the butter has melted and incorporated into the chocolate. Pour the chocolate mixture into a bowl and allow to cool.
- Once the chocolate has cooled, beat the mixture with a hand mixer or the whisk attachment of a Kitchen Aid stand mixer until smooth. This may take a few minutes.
- Add 2 Tbsp. of cooled coffee and 1 Tbsp. Frangelico liqueur to the mixture. Continue to beat with a mixer until it is spreadable.
- Remove cake from pan and place on a cake platter or large plate (you may need to run knife along sides of pan to remove). Spread the chocolate frosting evenly over the top of the cooled cake.
- Add 1/2 cup roughly chopped unsalted hazelnuts on top of the cake.
Nutrition Facts : Calories 323 kcal, ServingSize 2 cups, Carbohydrate 32 g, Protein 4 g, Fat 21 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 63 mg, Sodium 208 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 8 g
FRANGELICO CHOCOLATE CAKE
Inspired by Recipe #14499. Like the Bacardi Rum Cake, it is very moist, and stays moist for several days. An excellent cake to make in advance.
Provided by Paguma
Categories Dessert
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
- Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
- Pour batter over nuts.
- Bake at 325 in oven for 1 hour.
- Cool 10 minutes in pan.
- Invert onto serving plate and prick top.
- Glaze-----------------.
- Melt butter in saucepan.
- Stir in water and sugar.
- Boil 5 minutes, stirring constantly.
- Remove from heat.
- Stir in rum.
- Brush glaze evenly over top and sides of cake.
- Allow cake to absorb glaze.
- Repeat until glaze is used up.
Nutrition Facts : Calories 626.5, Fat 38.6, SaturatedFat 10.2, Cholesterol 109, Sodium 654.2, Carbohydrate 68.4, Fiber 2.9, Sugar 45.4, Protein 7.9
FRANGELICO CHEESECAKE
Make and share this Frangelico Cheesecake recipe from Food.com.
Provided by Ina Pickle
Categories Cheesecake
Time 1h10m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Blend all ingredients at low speed.
- Pour into ready-made piecrust.
- Bake for 40-50 minutes.
- Chill 2 to 3 hours.
- Top with raspberries or boysenberries.
Nutrition Facts : Calories 578.5, Fat 46.6, SaturatedFat 26.3, Cholesterol 204.1, Sodium 464.2, Carbohydrate 29.8, Fiber 0.2, Sugar 19.2, Protein 11.6
FRANGELICO POUND CAKE
This is great for potluck dinners at church and work. Anytime I bring it with me people seem to enjoy it
Provided by Terese Galgano
Categories Cakes
Time 1h25m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325F-beat butter and cream cheese at medium speed with mixer until creamy-gradually add sugar, beating at medium speed until light and fluffy-add liqueur and vanilla, beating just until blended-gradually add flour to butter mixture, beating at low speed just until blended after each addition.
- 2. Add eggs, one at a time, beating at low speed just until blended after each addition-pour batter into a greased Bundt pan.
- 3. Bake at 325F for one hour and five minutes - one hour and ten minutes or until a long wooden pick inserted to the center comes out clean.
- 4. During the last ten minutes of baking prepare the Frangelico glaze-remove cake from the oven and gradually spoon the glaze over the cake in pan (continue to spoon the glaze over the cake until all the glaze is used, allowing it to soak into the cake after each addition) Cool cake completely in pan ( about one and a half hours)
- 5. bring all ingredients of glaze to a boil in a small sauce pan on medium heat-stir often; reduce heat to medium-low and boil, stirring constantly, 3 minutes, remove from heat and use immediately
FRANGELICO (HAZELNUT) CHEESECAKE
Rich and creamy hazelnut flavored cheesecake with chocolate accents. Best served with Frangelico flavored and slightly sweetened whipped cream. Enjoy!
Provided by heidi
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake, 20 serving(s)
Number Of Ingredients 11
Steps:
- Place oven rack in the middle of the oven.
- Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350.
- Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes.
- Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed.
- Take 1/2 cup of the cheesecake batter and mix it with the chocolate.
- Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect.
- Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.
Nutrition Facts : Calories 316.5, Fat 23, SaturatedFat 12.9, Cholesterol 109.8, Sodium 172.3, Carbohydrate 22.8, Fiber 0.7, Sugar 15.4, Protein 6.2
CHOCOLATE-FRANGELICO CHEESECAKE
Categories Cake Egg Dessert Bake Kid-Friendly Cream Cheese Almond Frangelico Spring Chill Sour Cream Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Position rack in center of oven and preheat to 425°F. Wrap foil tightly around outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham cracker cookies in processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Set aside.
- For filling
- Blend cream cheese, 2/3 cup sugar, sour cream and cornstarch in processor. Add eggs, yolk and vanilla; process until well blended, scraping down sides of processor occasionally. Transfer 3/4 cup cream cheese mixture to small bowl; set aside. Add Frangelico, almonds and almond extract to remaining cream cheese mixture in processor. Blend well, using on/off turns. Spoon 2 1/2 cups Frangelico mixture over crust.
- Mix cocoa powder and 3 tablespoons sugar into reserved 3/4 cup cream cheese mixture. Spoon 2/3 cup cocoa mixture over Frangelico mixture in pan. Spoon remaining Frangelico mixture over cocoa mixture. Drop remaining cocoa mixture over by spoonfuls. Run tip of small knife through batter several times to marbleize.
- Bake cheesecake 10 minutes. Reduce oven temperature to 325°F and bake cake until sides are puffed and center is set, about 45 minutes. Transfer cake to rack. Using small knife, cut around sides of pan to loosen cake. Cool cake completely in pan. Cover; chill overnight. Remove pan sides from cake. Cut into wedges and serve.
HAZELNUT LIQUEUR CHEESECAKE
Steps:
- For the crust: Preheat the oven to 325 degrees F. Combine the cookie crumbs and melted butter. Stir well to combine. Press the mixture into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes. Allow to cool slightly, and then butter the sides of the springform pan for the cheesecake mixture.
- For the filling: In a stand mixer, beat the cream cheese. Scrape down the sides of the bowl several times. Add in the sugar and beat it some more; scraping down the sides once or twice. Add the eggs in one at a time, mixing in between each addition, until thoroughly combined. Mix in the sour cream on slow speed while pouring the hazelnut liqueur into the bowl in a slow stream.
- Wrap the bottom of the springform pan with aluminum foil. Scrape the filling onto the chocolate crust in the pan. Wrap the outside of the pan in 3 layers of heavy-duty aluminum foil and put in a larger pan. Add enough hot water to the outer pan to come up halfway. Bake for 1 hour. The cheesecake should be set around the edges but still a little jiggly in the middle.
- Allow to set up overnight. Run a thin knife around the edge and open the springform pan. Decorate the top of the cheesecake with chocolate drizzles and hazelnuts dipped in chocolate.
PUMPKIN FRANGELICO CHEESECAKE
Pumpkin and hazelnut-flavored Frangelico ... what a delicious fall flavor for cheesecake! From bakespace.com.
Provided by Pinay0618
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Grind gingersnaps finely; add sugar and mix well. Add butter and mix well. Then press into bottom of 9-inch springform pan. Refrigerate until ready to use. Position rack in middle of oven. Then preheat oven to 350 degrees F.
- Blend all ingredients until completely smooth. Pour filling into pan. Bake until edges of cake begin to pull away from sides of pan and cake begins to brown, almost 55 minutes.
- Blend items for topping well. Without removing cake from oven, pour evenly over cake, starting at edges, spread if necessary. Bake 10 minutes. Remove and cool on rack. Refrigerate for 12 hours.
- Let stand at room temperature for 30 minutes before serving.
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- Classic Birthday Chocolate Cake Shot with Frangelico. Shake together ½ oz of each of Frangelico and any chocolate liqueur, along with ¾ oz of vanilla vodka and a few ice cubes.
- Frangelico-based Easy Hot Coffee Bar Drink. In a coffee mug, add one by one 4 oz of hot espresso coffee, 1 oz of each of Kahlua and Bailey’s Irish Cream, and 1½ oz of Frangelico.
- Basic 2-ingredient Frangelico Hazelnut Martini. Shake mix 1½ oz of vodka and ½ oz of Frangelico, and strain into a chilled martini glass rimmed with rock salt.
- Frangelico Red Christmas Fruity-Freezer Drink. This drink is ideal for any holiday party. Mix ¾ oz raspberry vodka and Kahlua, each, along with ½ oz of Chambord Raspberry Liqueur and ¼ oz of Frangelico in a highball glass.
- Frangelico Creamy-Chocolate Frozen Dessert Cocktail. Try this on a summer evening after dinner. In a blender, blend well ⅔ oz of Creme de Cacao, Creme de Menthe, and Frangelico, each, with 2 oz milk and 2 cups of ice cubes, for around 15-20 seconds, or until the ice cubes get crushed and make the drink slushy.
- Frangelico White Russian with Nutella & Vanilla Vodka. In a shaker, shake thoroughly 1 oz of each of Frangelico, Bailey’s Irish Cream, and vanilla vodka, with 2 scoops of chocolate ice cream.
- Strong Mixed-Alcoholic-Long-Drink Using Frangelico. In a mixer-blender, blend well 1 oz of each of coconut rum (or white wine), vodka, Kahlua, Bailey’s Irish Cream, Amaretto, Crème de Cacao, and Frangelico.
- Simple Frangelico Double-Layered Short Shooter. Layer ½ oz of Irish cream and Frangelico, each, in a shot glass and pour in.
- Frangelico Coffee-flavored Cold Drink. Just combine 1 oz of Frangelico and Tia Maria (rum-based Jamaican coffee liqueur), each, with 6 oz of milk. Strain over ice into a cocktail glass and sip.
HAZELNUT CHEESECAKE RECIPE | MYRECIPES
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- To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 7 minutes or until lightly browned. Cool on a wire rack.
- To prepare filling, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sour cream; beat until combined. Combine 1 1/3 cups sugar, flour, and salt, stirring with a whisk. Beating at low speed, gradually add sugar mixture to cheese mixture. Add egg whites and egg, 1 at a time, beating well after each addition. Beat in liqueur and vanilla. Pour mixture into prepared pan. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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