Chocolate Entertaining

Death by chocolate cheesecake

Name: Katherine Sabbath's death by chocolate cheesecake recipe
Yield: 24
Ingredients: 250g chocolate biscuits; 60g chopped hazelnuts; 125g unsalted butter, melted; ¼ teaspoon sea salt; 340g good quality dark chocolate, chopped; 1kg cream cheese, at room temperature; 440g white sugar; 4 large eggs, at room temperature; 20.00 ml Dutch cocoa powder; 20.00 ml hazelnut liqueur or 2 teaspoons vanilla extract; 490g sour cream; ¾ cup (225g) chocolate hazelnut spread, such as Nutella, plus 2 tablespoons extra, heated until runny; ¾ cup (185ml) thick (double) cream, whipped to stiff peaks; 60g block of your favourite chocolate, shaved on the longest edge with a vegetable peeler or grater to create pretty curls

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Death by chocolate cheesecake. Source: Supplied — Images and text from Bake My Day by Katherine Sabbath, photography by Jeremy Simons. Murdoch Books RRP $45.00.

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by Katherine Sabbath

Oct 19, 2022

"Hit the spot with this heavenly rich chocolate hazelnut cheesecake. It’s a real crowd-pleaser and sure to win over your colleagues at morning tea (I used this trick during my time as a high school teacher and, yes, it works). You can make this recipe ahead of time because it freezes beautifully. While this cheesecake doesn’t take long to put together, it does need ample time to chill before adding the decadent topping. Because of its rich denseness, a little goes a long way!" – Katherine Sabbath. Images and text from Bake My Day by Katherine Sabbath, photography by Jeremy Simons. Murdoch Books, RRP $45.00.

Crust

250g chocolate biscuits
60g chopped hazelnuts
125g unsalted butter, melted
¼ teaspoon sea salt

Filling

340g good quality dark chocolate, chopped
1kg cream cheese, at room temperature
2 cups (440g) caster (superfine) sugar
4 large eggs, at room temperature
1 tablespoon Dutch cocoa powder
1 tablespoon hazelnut liqueur or 2 teaspoons vanilla extract
2 cups (490g) sour cream, at room temperature

Toppings

¾ cup (225g) chocolate hazelnut spread, such as Nutella, plus 2 tablespoons extra, heated until runny
¾ cup (185ml) thick (double) cream, whipped to stiff peaks
60g block of your favourite chocolate, shaved on the longest edge with a vegetable peeler or grater to create pretty curls

Method

1.

For the crust, preheat the oven to 160°C fan-forced. Grease and line a 25cm springform tin. Place the chocolate biscuits and chopped hazelnuts in the bowl of a food processor. Pulse them to fine crumbs. Transfer to a large mixing bowl and add the melted butter and salt. Mix together and press into the bottom of the tin. Bake for 10 minutes. Remove from the oven and allow to cool in the tin on a baking rack for around 30 minutes.
2.

For the filling, place the chocolate in a clean, dry, microwave-safe bowl and microwave at 50% power, stirring at 30-second intervals with a silicone spatula until melted. Set aside.
3.

Using a hand-held mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Gradually beat in the sugar until well blended. Add the eggs one at a time, beating on low speed after each addition until blended. Add the melted chocolate, cocoa powder and hazelnut liqueur (or vanilla). Beat on low speed until combined. Add the sour cream and stir together with a large silicone spatula. Pour onto the prepared crust in the tin.
4.

Bake for 1 hour 20 minutes, or until the cheesecake is set at the edges with just a slight wobble in the centre. Remove from the oven and allow to cool completely in the tin. Refrigerate until firm, about 4 hours, or overnight.
5.

Run a small knife between the cheesecake and springform tin to loosen the collar, then remove the collar.
6.

To serve, top the cheesecake with heaped spoonfuls of the chocolate hazelnut spread, whipped cream and the chocolate shavings. Drizzle with the additional warmed chocolate hazelnut spread for some extra decadence!

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Recipe Notes

If there are leftovers, slice into portions before refrigerating. This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

To make ahead and freeze, chill the baked cheesecake for 4 hours, or until firm. Do not apply the toppings; most chocolate hazelnut spreads will firm up in the refrigerator, making the cheesecake difficult to slice neatly. Wrap in two layers of plastic wrap and then place in the freezer. Thaw in the refrigerator for 24 hours before serving. Apply the spread, whipped cream and shavings just before serving.

Any plain chocolate biscuits can be used to make the crust; I used Arnott’s Chocolate Ripple biscuits in this recipe.