Cheesecake with melted cream cheese and chocolate paste with cashews and hazelnuts
8 servings
180 minutes
Cheesecake with cream cheese and chocolate paste with cashews and hazelnuts is an amazing dessert that combines the tenderness of cream cheese and the rich flavor of chocolate with nuts. Its roots trace back to American cuisine, where cheesecakes became a symbol of sophistication and sweet indulgence. This version is particularly appealing due to the cream cheese providing a creamy texture and the chocolate paste with nuts creating a rich aroma and pleasant crunch. Each spoonful of this dessert is a play of flavors, balancing sweetness, the slight tanginess of cheese, and the deep richness of chocolate. It is perfect for cozy evenings with a cup of coffee as well as festive treats. The secret to its allure lies in the combination of simplicity in preparation and exquisite taste.
1
Mix 1 egg and 4 tablespoons of sugar. Add 1 cup of flour and mix. If blended with a mixer, the dough will be crumbly. If you gradually add flour and stir with a spatula, you will get a uniform mass to pour into the mold. In the mold, shape the dough into a circle by hand (if the dough sticks, moisten your hands with vegetable oil).
- Chicken egg: 4 pieces
- Sugar: 8 tablespoons
- Wheat flour: 1 glass
2
Place a baking sleeve in the cake mold, cut along the seam and lay it in the mold (arranging the baking sleeve like foil or baking paper, it will come off better from the sleeve). Pour the batter into a mold greased with 2 tablespoons of melted butter (or vegetable oil), you can also add oil to the surface of the batter. Place in a preheated oven at 180 degrees for 10-15 minutes.
- Butter: 180 g
3
Mix 1 egg and 4 tablespoons of sugar, add 0.5 cup of milk (or 0.5 cup of cream) and 400 g of melted cream cheese, blend together. Spread the mixture over the crust and place in an oven preheated to 180 degrees for 30 minutes. Remove the cheesecake and place it in the refrigerator.
- Chicken egg: 4 pieces
- Sugar: 8 tablespoons
- Milk: 0.5 glass
- Processed cheese: 400 g
4
Chocolate paste with cashews and hazelnuts for cheesecake topping: melt 180 g of butter and 100 g of dark chocolate in a pot on the stove. Add 2 eggs and mix, then add 1 tablespoon of cocoa, mix, place on the stove and bring to a boil, stirring constantly, boil for about 2 minutes while stirring. Set aside and add 10 tablespoons of roasted cashews and 40 g of roasted hazelnuts blended. Take the cooled cheesecake out of the fridge, cover with the paste, and return to the fridge.
- Butter: 180 g
- Dark chocolate: 100 g
- Chicken egg: 4 pieces
- Cocoa: 1 tablespoon
- Roasted cashews: 10 tablespoons
- Roasted hazelnuts: 40 g