Monday, July 12, 2010

Ok normally I use Frangelico only for Chocolate Cake shots and couldn't imagine using it any other way until I found this yummy recipe for cheesecake.

Frangelican Chocolate Cheesecake
Servings: 12

* Crust:

* 1 1/4 cup ground chocolate wafers

* 1/4 cup ground hazelnuts

* 2 tbsp brown sugar

* 1/2 tsp hazelnut extract

* 3 tbsp melted unsalted butter
* Filling:

* 6 oz semisweet chocolate, chopped

* 4 tbsp unsalted butter

* 20 oz cream cheese, softened

* 2 eggs

* 3 egg yolks

* 1 cup sugar

* 1 tsp hazelnut extract
* Topping:

* 6 oz semisweet chocolate, chopped

* 1 tbsp Frangelica liquor

* 2 1/3 cup heavy whipping cream

* 1/2 cup sugar

* Garnish with chocolate curls

Mix crust ingredients together in bowl, press into bottom of spring form pan and place in preheated 350 degree oven for 6 minutes. Remove from oven and let cool. When cool, lightly grease inside of pan. In double boiler over simmering water melt chocolate and butter together, stirring until smooth then transfer to mixing bowl. Add cream cheese, eggs and yolks, sugar and hazelnut extract, beat until smooth and creamy, pour into spring form pan and place in hot oven to bake for 35 minutes or until set. Remove from oven and cool on wire rack.
When completely cool, cover and place in refrigerator. Topping: In double boiler over simmering water melt chocolate with Frangelica and 1/3 cup cream, stirring until smooth then let cool. Beat remaining 2 cups whipping cream in clean, metallic bowl until stiff peaks form, fold in cooled chocolate and sugar and transfer contents to pastry bag and decoratively pipe mousse in small circular peaks onto cheesecake. Garnish with chocolate curls, slice and serve.



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