Ingredients
Cheesecake
- 950 grams (33.5 ounces) cream cheese
- 600 grams (21.2 ounces) whipping cream
- 150 grams (5.3 ounces) sugar
- 50 grams (1.8 ounces) chocolate hazelnut paste
- 40 grams (1.4 ounces) starch
- 50 grams (1.8 ounces) cocoa powder
- 4 large eggs
Equipment
- Blender
Ensure your blender is powerful enough to mix all your ingredients smoothly—chunks of cream cheese can ruin the texture.
- 20-22cm (7.87-8.66 inch) Springform Pan
This ensures your cheesecake holds its shape. If you don't have one, a regular cake tin with a removable bottom will do.
- Baking Sheet
Place the springform pan on this to catch any potential drips. Trust us, cleaning your oven will be much harder!
Instructions
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Servings
Variations
Faq
- Can I use a hand mixer instead of a blender?
Yes, a hand mixer works too, but make sure to blend until smooth to avoid lumps.
- How do I prevent cracks in my cheesecake?
Cracks often occur due to drastic temperature changes. Allow your cheesecake to cool gradually in the oven with the door slightly open before refrigerating.
- Can I add other flavors to this cheesecake?
Definitely! Think about adding vanilla extract, lemon zest, or even some coffee for varied flavor profiles.
- How can I make my cheesecake denser?
To achieve a denser texture, reduce the whipping cream slightly or blend the mixture for a shorter duration.
- What’s the best way to cut clean slices?
Use a hot knife, wiping it clean between each cut. This ensures smooth and neatly sliced portions.
- Can I freeze this cheesecake?
Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and place it in an airtight container. Thaw in the refrigerator before serving.