Chocolate Hazelnut Swirl Cheesecake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Posting in response to a requst for recipes using Nutella. I too love the stuff, and i also LOVE a good cheesecake so I thought this sounded GREAT. Ingredients:
1 cup flour |
1/3 cup packed brown sugar |
1/3 cup butter |
1/2 cup toasted hazelnuts |
2 (8 ounce) packages cream cheese, softened |
1 (10 ounce) can regular sweetened condensed milk (such as eaglebrand) or 1 (10 ounce) can low fat sweetened condensed milk (such as eaglebrand) |
3 eggs |
1/4 cup lemon juice |
2/3 cup chocolate hazelnut spread (such as nutella) |
Directions:
1. For the Crust: Combine flour& sugar, cut in butter until mixture is crumbly.
2. Stir in nuts, press firmly on bottom of a greased 9 inch springform pan.
3. Bake in a pre-heated 350 degree oven for 12 minutes.
4. Remove from oven& reduce oven temperature.
5. to 300 degrees.
6. For Filling: Beat cream cheese until fluffy, gradually beat in sweetened condensed milk.
7. Add eggs& lemon juice, beating until smooth.
8. Measure out 1 1/2 cups batter, stir in hazelnut spread.
9. Spoon about 1 1/2 cups of the yellow batter over baked crust.
10. Top with about 1 cup of the chocolate hazelnut batter.
11. Repeat layering.
12. With a spatula or knife, swirl batter to marble cake, being careful not to break crust.
13. Bake at 300 for 40-50 minutes.
14. or until set.
15. Cool completely on wire rack.
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