Chocolate Hazelnut Swirl Cheesecake |
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To prevent cracks in your cheesecake:
When the
internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent
this from happening, use an instant-read thermometer to test
its doneness. Take it out of the oven when the cheesecake
reaches 150 degrees F. at the center to avoid over baking. A wonderful looking baked cheesecake (with no cracks), can crack as it sits on the cooling rack because the cake shrank during cooling and clung to the sides of the springform pan. To avoid this from happening, cool the cheesecake for only a few minutes, and then, using a paring knife, free it from the sides of the pan before allowing it to cool completely. Cheesecake Hints and Tips:
Baking A Perfect Cheesecake
Cutting Cheesecake |
I adapted
this cheesecake recipe from
Robin Hood Flour of
Canada. Photo from Robin Hood Flour. Check out more of Linda's Cheesecake Recipes. Don't forget to check out my Honey-Glazed Ham Easter dinner menu which includes this wonderful Chocolate Hazelnut Swirl Cheesecake.
Chocolate Hazelnut Swirl Cheesecake
Hazelnut Crust:
* Preheat oven to 350° F. In a baking pan toast hazelnuts in one layer in middle of oven 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins; and cool completely. Preheat oven to 350 degrees F. and position rack in center of oven (too high or too low of rack placement will cause baking problems). Lightly grease a 9-inch springform pan. In a food processor, combine flour, brown sugar, butter, and chopped hazelnuts. Add butter; whirl 5 to 10 seconds more. Mix well and press firmly onto bottom of prepared pan. Bake 10 to 12 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire racks. Reduce oven temperature to 300 degrees F.
Filling:
* To quickly bring cream cheese to room temperature, place unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not let it melt or get warm. Refrigerate if it does. NOTE: Use a conventional oven rather than a convection oven in baking your cheesecake. The forced hot air from the convection oven causes too much browning and can often cause the center of the cheesecake to collapse. In a large bowl, beat cream cheese just until smooth. Gradually beat in sweetened condensed milk. Add eggs, one at a time, beating after each addition. NOTE: Do not over beat the mixture. You want to avoid beating air into the mixture. Too much air will make the cheesecake fall. Add lemon juice, beating until just smooth. In a medium bowl, measure 1 1/2 cups of the cream cheese mixture. Gently stir in chocolate-hazelnut spread. Spoon half of the yellow batter (about 1 1/2 cups) over the baked and cooled Hazelnut Crust. Top with 1/2 of the chocolate-hazelnut batter (about 1 cup). Repeat layering. With a small metal spatula, carefully swirl batter to marble cake (this also helps get rid of any extra air bubbles). Place cheesecake in center of middle oven rack. Position a baking pan filled halfway with hot water on lower rack. Bake 40 to 50 minutes or until edges are light brown and center is almost set. NOTE: There should be no wet spots or liquid areas in the center of the cheesecake. Remember that a cheesecake continues to cook when it is removed from the oven. Turn oven off. Let cake stand in oven, with door ajar, 30 minutes or until center is completely set. remove from oven and cool completely on a wire rack. Cool cheesecake completely on a wire rack before refrigerating. Cover with plastic wrap and refrigerate 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time). To serve, slide a small knife around edge of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.
Makes 10 to 12 servings. |
