Mocha Hazelnut Cheesecake

Hello everyone. How are you all doing today? I hope everyone’s doing great and that you’re marvelously having fun under the sun. This week, here where I am, has been really hot. And so, it’s been difficult to go walking during the day outside in nature in my perspective, of course. I wait until almost sunset to do my walking so that the air is breezy and a little cooler against the skin. I love that feeling, don’t you?

Well, anyways, just wanted to share this with you all today. As you might guess, I baked another cake dessert the other day. (And of course the recipe comes from Nordic Ware. I just love all about Nordic.) Anyways, the processed was a little bit tedious to make because I had to pound the Oreo cookies using mortar and pestle and also manually chopping the hazelnuts into a fine ground. I couldn’t find a fine ground of these nuts in the store. Oh well. But, nevertheless all the tedious effort I was doing was worth it because the cake was super, super scrumptious. So, I encourage you to make this very delicious cake dessert. I think that you’ll love this just as much as I do. So, here it is.

Ingredients:

For the Crust:
1 c. chocolate sandwich cookies, finely crushed
1 c. hazelnuts, finely chopped
½ c. unsalted butter, melted
¼ c. granulated sugar

For the Cheesecake:
32 oz. cream cheese, softened
1 ¼ c granulated sugar
3 tbl. all-purpose flour
¼ tsp salt
4 large eggs
½ c. hot fudge sauce, warmed slightly in the microwave or stove top
¼ c. heavy cream
3 tbl. coffee liqueur like Kahlua or Tia Maria
¾ c. white chocolate chips

Steps and Procedures:

Preheat oven to 300F or 150C.

For the crust:
In a medium mixing bowl, combine all crust ingredients and mix well with a spoon. Press the mixture onto the bottom and side of the Bundt pan. Set aside.

For the cheesecake:
In a large mixing bowl, combine and beat cream cheese, flour, sugar, and salt until light and fluffy. Ensure to scrape the sides of the bowl so all ingredients are incorporated.

Add eggs one at a time and mix at medium speed for about 2 minutes.

Add hot fudge, heavy cream, and Kahlua. Mix them well.

Using a spatula, fold in the white chocolate chips.

Bake for 70 to 75 minutes or until set. Remove from the oven.

Allow to cool in the pan for 30 minutes.

Put in the refrigerator to refrigerate for 2 hours or overnight.

To serve, slightly loosen the edges using a knife or spatula.

Briefly dip bottom of pan in hot water for 15 to 30 seconds.

Invert to a serving platter. Store refrigerated.

There you have it. Keep on steeming and baking everyone. Enjoy and have a wonderful lovely day.

Images are all taken from my iPhone6+.