Best Hazelnut Cheesecake Recipes

LEMON CHEESECAKE WITH HAZELNUT CRUST

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling.
• Make filling:
• Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel.
• Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight.
• Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. Top with lemon and mint, if desired.

VANILLA BAKED CHEESECAKE WITH HAZELNUT AND CINNAMON CRUST

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm diametre springform cake tin and line its base with baking paper (cut to fit).
• Combine the top 7 ingredients in a medium bowl. Press mixture over the base of the prepared tin so that it covers the entire base without any gaps.
• Refrigerate for 20 minutes then bake base in the preheated oven for about 20 minutes or until lightly browned.
• Remove from oven and spread evenly with jam. Reduce temperature to 150°C (130°C fan-forced).
• For the cheesecake filling, beat the cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined; do not over-beat.
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold the egg mixture into cheese mixture and carefully pour over prepared base. Bake in preheated oven for about 45 minutes.
• Cool cheesecake in oven with door ajar for at least 2 hrs then refrigerate overnight.
• To serve, decorate the centre of the cheesecake with a pyramid of assorted prepared truffles or chocolate curls.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
• In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
• In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.

VANILLA-HAZELNUT CHEESECAKE

Steps:

• Draining the Cheese.
• Set a strainer over a bowl and spoon the cottage cheese into it. Cover the set-up with plastic wrap and refrigerate for at least all hour or until the excess moisture has drained out of the Cheese.
• Line a baking sheet with parchment paper and set aside.
• Making the Hazelnut Paste.
• While the cheese is draining, stir 3 tablespoons of - the sugar and the water together in a small saucepan. Cover the pan, set it over medium heat, and bring to a simmer. Remove the cover, dip a pastry brush into cold water, and wash down any sugar crystals that may have formed on the sides of the pan. Keep the pan uncovered and continue to cook the sugar until it turns very pale yellow--drop a little on a white plate to test the color. Add the chopped hazelnuts to the pan and stir gently with a small wooden spoon or a chopstick just until the nuts are coated with syrup. Swirl the pan carefully and continue to cook until the syrup tests medium amber on a white plate. Immediately turn out the caramelized nuts onto the parchment-lined baking sheet. Set the caramel aside to cool and harden. Break the caramel into pieces and process to a paste in a food processor. Scrape the paste into a small bowl, cover, and set aside.
• Position a rack in the lower third of the oven and preheat the oven to 350ºF Line a 2-inch-high 8-inch round cake pan with a parchment paper circle and coat the sides of the pan lightly with vegetable oil spray. Put a kettle of water on to boil and set aside a roasting pan that will hold the cake pan and about an inch of boiling water.
• MAKING THE BATTER.
• Spoon the drained cottage cheese into the work bowl of a food processor fitted with the metal blade and process for 2 to 3 minutes scraping down the sides as needed. Don't try to cut the processing time short-you need this time to make the cottage cheese silken. Leave the cheese in the processor while you prepare the rest of the batter's ingredients.
• Soften the Neufchatel cheese by either warming it gently in the top of a double boiler or heating it in a microwave oven for about 30 seconds; stir until smooth. Put the Neufchatel cheese into the work bowl along with the soft, pulpy seeds from the vanilla bean (just scrape them out of the pod with the point of a small knife) or the vanilla extract. Add the eggs, the remaining I cup sugar, and the salt and Pulse just Until the mixture is smooth, scraping down the sides of the bowl a couple times during the process. Don't overdo it, or you'll have a thin batter.
• Measure out 1 cup batter and gradually add it to the hazelnut paste, mixing well. Pour the remaining batter into the prepared pan. Drop 10 spoonfuls of the hazelnut batter randomly over the vanilla batter. Dip a table knife into tile pan and swirl the two batters to create a marbled pattern-take care not to overmix, or you'll end up blending, not marbleizing, the batters.
• Put the cake pan into the roasting pan, open the oven, slide out the lower rack, and place the pan on it. Pour boiling water into the roasting pan until it comes about 1 inch up the sides of the cake pan and then very carefully slide the oven rack back into position, taking care not to let any water slosh onto the cake. Bake for 40 to 45 minutes, until the cake has risen slightly and is just beginning to come away from the sides of the pan. Remove tile cake from its water bath and put it on a rack to cool to room temperature. or for as long as 2 days.
• When completely cool, cover and chill for at least 24 hours, Or for as long as 2 days.
• UNMOLDING THE CAKE.
• To unmold the cake, run a thin metal spatula around the edges. Cover the pan tightly with plastic wrap, place a flat plate or a cardboard cake round against the plastic, and invert the cake and plate. Rap the pan lightly to release the cake-you'll feel it fall against the plate-then remove the pan and peel away the paper. Put a serving plate or cardboard cake circle on the cake and carefully turn the cake so that it is right side up on the circle. Remove the plastic wrap and press the crumbs around the sides of the cake. Cut the cake using a long sharp knife, dipping it into hot water and wiping it dry between cuts.
• STORING.
• The cake will keep for 2 days in the refrigerator, covered with plastic wrap.

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

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.

HEAVENLY CHIPPED CHOCOLATE AND HAZELNUT CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Transfer ground chocolate to a mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in preheated oven for 15 minutes. Allow to cool.
• Raise oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and stir the chocolate into the cream cheese mixture. Pour batter into the cooled crust.
• Bake in preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool in oven for 1 hour. Remove outer ring from pan; allow cake to cool completely.
• Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate and chill until set.
• Stir the sour cream into the remaining melted chocolate and mix well. Add 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate-dipped hazelnuts.

HAZELNUT AND CHIPPED CHOCOLATE CHEESECAKE

Steps:

• Using a blender or a food processor, finely chop 1/3 cup semisweet chocolate chips. Place in a small mixing bowl. Add vanilla wafer crumbs, ground hazelnuts, 2 tablespoons white sugar, and melted butter or margarine. Mix until well combined. Press onto the bottom and up the sides of a 9 inch springform pan. Bake in a preheated 300 degrees F (150 degrees C) oven for 15 minutes. Cool.
• In a large bowl, beat the cream cheese until fluffy. Gradually add 1 cup white sugar; mix well. Add the eggs and 3 tablespoons liqueur. Mix until well blended. Coarsely chop 1 cup of the semisweet chocolate chips, and add to the cream cheese mixture. Stir. Pour batter into the cooled crust.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Let cake cool for 1 hour. Remove outer ring from pan. Then let cool completely.
• Melt 2/3 cup semisweet chocolate chips over hot (not boiling) water. Stir until smooth. Dip 13 hazelnuts into the chocolate, covering one-half of each nut. Shake off the excess chocolate. Place on a waxed-paper lined plate. Chill until set.
• To the remaining melted chocolate, add sour cream. Mix well. Stir in 1 tablespoon liqueur. Spread glaze on top of the cooled cheesecake. Garnish with chocolate dipped hazelnuts.

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.

FROZEN CHOCOLATE-HAZELNUT CHEESECAKE BARS

Steps:

• Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.
• Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.
• For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.
• Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.
• Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.
• For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.
• To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

HAZELNUT PRALINE CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
• For filling:
• Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and su gar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
• Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
• Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
• Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.

HAZELNUT CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, 1/4 cup of the hazelnuts and the butter; press firmly onto bottom of pan. Bake 10 minutes.
• Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add sour cream and liqueur; mix well. Stir in remaining 1/2 cup hazelnuts. Pour over crust.
• Bake 1 hour to 1 hour 5 minutes or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover cheesecake in refrigerator.

FRANGELICO (HAZELNUT) CHEESECAKE

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.

HAZELNUT CHEESECAKE DESSERT

Steps:

• Place ice cream cones in a large resealable bag; crush with a rolling pin. Transfer to a bowl. In a small microwave-safe bowl, heat the hazelnut spread on high for 30 seconds or until it achieves spreading consistency. Add 1/2 cup spread to the crushed cones. Using a metal spatula, press mixture into a greased 9-in. square pan. , In a small bowl, beat the cream cheese and sugar until light and fluffy. Fold in whipped topping just until combined. Spread two-thirds of cream cheese mixture over the crust. Stir the remaining hazelnut spread into the remaining cream cheese mixture. Spread over cream cheese layer; sprinkle with nuts. Refrigerate overnight.

PRALINE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For Praline:
• Lightly butter cookie sheet. Stir chopped hazelnuts, corn syrup and brown sugar in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil mixture until candy thermometer registers 300°F., tilting pan if necessary to submerge end of thermometer, about 10 minutes. Pour praline mixture onto prepared cookie sheet. Let cool. Break praline into 1-inch pieces. Grind finely in food processor. (Praline can be prepared up to 1 week ahead. Wrap tightly in aluminum foil and refrigerate.)
• For Crust:
• Preheat oven to 350°F. Lightly butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind graham crackers, hazelnuts and brown sugar in processor. Add butter and Frangelico and process until crumbs are evenly moistened. Press crumb mixture onto bottom of prepared pan. Bake 10 minutes. Cool on rack. Maintain oven temperature.
• For Filling:
• Using electric mixer, beat cream cheese with 1/2 cup sugar until light and fluffy. Add yolks 1 at a time, beating after each addition until just blended. Add sour cream, flour, Frangelico and vanilla and beat just until mixture is smooth. Stir in ground praline. Using clean dry beaters, beat egg whites until soft peaks form. Gradually add 1/3 cup sugar and beat until stiff but not dry. Fold egg whites into cream cheese mixture in two additions. Pour filling into prepared crust.
• Bake cake until center is just set, about 50 minutes. Turn off oven and leave cake in oven 40 minutes longer.
• Transfer cheesecake to rack and cool to room temperature. Cut around pan sides with small sharp knife to loosen cheesecake. Cover and refrigerate overnight. Release pan sides. Beat whipping cream and 2 tablespoons sugar to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream decoratively around edge of cake. Arrange 1 hazelnut atop each rosette. Dust top of cheesecake with cocoa powder. (Can be prepared 4 hours ahead; refrigerate.)

GLUTEN-FREE HAZELNUT CHEESECAKE WITH SALTED CARAMEL GLAZE

Steps:

• Heat the oven to 325. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.
• Press the mixture into the bottom of a 9-inch or 10-inch springform pan. Transfer to the oven and bake for 15 minutes; set aside to cool.
• Meanwhile, combine all ingredients for the filling in the bowl of the food processor and purée until smooth. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer. Let cool and then chill until fully set, preferably overnight.
• Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream. When the bubbles subside, add the butter. Continue stirring until all the butter has been incorporated; add salt to season and let cool.
• Remove the cake from the refrigerator and release from the pan. Pour the warm glaze over it to serve.

CARAMEL-HAZELNUT CHEESECAKE

Steps:

• For crust:
• Wrap foil tightly around outside of 9-inch-diameter springform pan. Blend hazelnuts and sugar in food processor until nuts are finely ground. Add melted butter; blend until moist clumps form. Press nut mixture onto bottom (not sides) of prepared pan.
• For filling:
• Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl until well blended. Beat in eggs 1 at a time. Pour filling over crust. Bake until cheesecake puffs and is set around sides but center still moves slightly when pan is gently shaken, about 50 minutes. Transfer cheesecake to rack. Run small sharp knife around pan sides to loosen cake. Cool cake completely. Remove foil from pan. Cover with plastic and chill overnight.
• For caramel sauce:
• Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream (mixture will bubble vigorously). Boil sauce until reduced to 2 cups, stirring occasionally, about 5 minutes. Cool. Spoon 1/2 cup caramel sauce evenly over top of cheesecake, leaving 1/2-inch border around edge. Arrange additional hazelnuts decoratively around outside edge of cake. Cover and refrigerate cheesecake until topping sets, about 2 hours. (Can be prepared 1 day ahead. Keep cheesecake refrigerated. Cover and refrigerate remaining sauce.) Release pan sides from cheesecake. Transfer cake to platter. Rewarm remaining sauce just until pourable but not warm. Slice cheesecake. Serve, passing sauce separately.

WHITE CHOCOLATE CHEESECAKE WITH HAZELNUT CRUST

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Grease 9-inch-diameter springform pan. Wrap aluminum foil around outside of pan. Place hazelnuts in pie pan and roast until brown, about 15 minutes. Transfer to kitchen towel, cover and let stand 5 minutes. Rub hazelnuts with towel to remove husks. Chop coarsely in food processor. Add graham crackers and sugar and process until fine crumbs form. Add melted butter and process until crumbs begin to stick together. Press crumbs into bottom and 1 inch up sides of prepared pan. Bake 10 minutes. Cool crust on rack.
• For filling:
• Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Mix in white chocolate and hazelnut liqueur. Pour filling into crust, covering completely.
• Bake cake until edges are set and center moves only slightly when pan is shaken, about 1 hour 20 minutes. Cool completely in pan on rack. Cover and refrigerate at least 24 hours. (Can be prepared 2 days ahead.) Run small sharp knife around pan sides to loosen. Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve.

DELICIOUS VEGAN CHOCOLATE HAZELNUT CHEESECAKE BARS (LEVELED UP WITH COCONUT CHIPS!)

Steps:

• Line an 8x8 baking dish with parchment paper, set aside.
• Add all crust ingredients to a food processor and blend until crumbly (you can do this in two batches if you have a small food processor), you should be able to pinch it together with your fingers and it sticks together.
• Pour into prepared dish and evenly squish down. Place in freezer to set.
• Clean food processor and add all filling ingredients and blend until smooth and creamy.
• Pour over crust and evenly spread out. Place in freezer to set for 15 minutes.
• Add toppings and gently press down. Freeze again for at least 2 hours and then remove from pan and cut into bars.

VANILLA CHEESECAKE WITH CHOCOLATE HAZELNUT CRUST AND RASPBERRIES

Steps:

• Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 24cm springform tin and line its base with baking paper (cut to fit).
• Combine the filling ingredients in a medium bowl and press mixture over the base of the prepared tin ensuring you don't miss and gaps.
• Refrigerate for 20 minutes and then bake base in the oven for about 20 minutes or until lightly browned. Remove from oven and reduce temperature to 150°C (130°C fan-forced).
• For the filling, beat cream cheese, ricotta, vanilla extract, half the sugar and juice in a large bowl with an electric mixer until just combined (do not over-beat).
• Combine the remaining sugar and eggs in a separate bowl and beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
• Gently fold egg mixture into cheese mixture. Scatter chocolate over the cheesecake base and then pour filling over.
• To make the raspberry swirl combine raspberries and icing sugar in a small bowl whilst crushing raspberries with a fork. Press raspberry mixture though a fine sieve and then discard seeds. Drizzle raspberry sauce over filling in circles starting from the centre and increasing in size so that the top of the cheesecake looks like a target.
• Using a skewer, start from the outside and drag lines across the top of the cheesecake to the centre. Repeat from various intervals along the outside circle of raspberry sauce until the top of the looks like a spider web.
• Bake in a the preheated oven for about 45 minutes. Cool cheesecake in oven with door ajar for at least 2 hours and then refrigerate overnight.
• Serve with ice-cream if desired.

CHOCOLATE HAZELNUT CHEESECAKE IN A JAR

Steps:

• Place 1/4 cup chocolate cookie crumbs in the bottom of each of four 8-ounce mason jars; shake to level.
• Combine the cream cheese and hazelnut spread in the bowl of a stand mixer and beat until well combined. Transfer the cheesecake filling to a disposable piping bag fitted with a large star tip or a resealable plastic bag with the corner snipped. Pipe approximately 1/2 cup cheesecake filling into each jar. Pipe or dollop 1/3 cup whipped cream on top of the filling in each jar. Garnish with the hazelnuts. Chill 20 minutes, then serve.