Chocolate cheese cake with hazelnuts
6 servings
75 minutes
Chocolate-cheese cake with hazelnuts is a refined treat from Jewish cuisine, where sweet desserts play an important role in festive meals. The combination of delicate Philadelphia cream cheese with rich dark chocolate creates an incredibly soft, velvety texture, while the nuts add a crunchy note. This cake is the perfect treat for special occasions, delighting with its blend of sweetness and a light creamy tang. Made with love: the crumbly base, chocolate cream, and whole hazelnuts harmoniously combine as baking brings out their flavor fully. It’s best served slightly chilled for a denser and richer cream. An ideal option for cozy evenings with a cup of fragrant tea or coffee.
1
Roll out the dough to the size of the mold. Place it in a greased mold and temporarily put it in the refrigerator.
- Shortcrust pastry: 300 g
- Heavy cream 35% fat: 200 ml
2
Beat the eggs, 'Philadelphia', cream, and vanilla sugar with a mixer.
- Chicken egg: 2 pieces
- Cream cheese (Philadelphia): 200 g
- Heavy cream 35% fat: 200 ml
- Vanilla sugar: 2 tablespoons
3
Melt the chocolate in a water bath, adding condensed milk to it. The chocolate doesn't need to be heated too much, just enough to melt and mix.
- Dark chocolate: 200 g
- Condensed milk: 4 tablespoons
4
Mix chocolate and cheese mass and beat with a mixer until smooth.
- Dark chocolate: 200 g
- Cream cheese (Philadelphia): 200 g
5
Pour the cream over the dough and distribute whole nuts on top.
- Hazelnuts (forest nuts): 20 g
6
Send the cake to a preheated oven at 180 degrees for 45 minutes.
7
Cool the cake before serving.