This swirl-topped cheesecake looks very impressive at the table. But don't be intimidated by it. Because the two batters have very similar textures, they swirl together with ease. For an elegant finish, garnish each serving with a dollop of whipped cream and a whole hazelnut or a hazelnut wafer cookie.
- Portion size 16 servings
- Credits : Canadian Living: Holiday 2012
MethodIn bowl, stir together hazelnuts, graham crumbs and butter until combined; press onto bottom of lightly greased 9-inch (2.5 L) springform pan. Place on large square of heavy-duty foil; press foil up side of pan. Bake in 350°F (180°C) oven until set, 10 to 12 minutes. Let cool on rack.
In large bowl, beat cream cheese until smooth. Beat in sugar until fluffy; beat in eggs, 1 at a time. Beat in whipping cream until combined. Remove 1-1/2 cups to small bowl; stir
in half of the hazelnut liqueur and set aside.
Beat milk chocolate, chocolate hazelnut spread and remaining liqueur into remaining batter. Pour half of the chocolate batter over crust, smoothing and levelling. Drizzle with half of the white batter; top with remaining chocolate batter. Dot with remaining white batter. Using tip of knife, swirl batters together to create pattern. Tap gently on counter to release any air bubbles.
Set springform pan in larger pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 55 to 60 minutes.
Immediately run knife around edge of cake. Let cool in pan in water for 15 minutes. Transfer to rack; let cool to room temperature. Refrigerate until set, 4 to 6 hours. (Make-ahead: Cover and refrigerate for up to 3 days.)
Nutritional facts Per each of 16 servings: about
- Fibre 2 g
- Sodium 179 mg
- Sugars 16 g
- Protein 7 g
- Calories 398.0
- Total fat 32 g
- Potassium 190 mg
- Cholesterol 113 mg
- Saturated fat 16 g
- Total carbohydrate 20 g
- Iron 9.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 24.0