1. Recipes

How to Make Gianduja Chocolate Cheesecake - A Step-by-Step Guide

Gianduja chocolate, a sweet and nutty chocolate spread hailing from Italy, is the star ingredient in this indulgent and luscious cheesecake. This delectable dessert combines the rich, creamy texture of cheesecake with the irresistible flavor of gianduja chocolate, resulting in a truly decadent treat that is sure to impress even the most discerning of palates.

Gianduja chocolate, made from a blend of milk chocolate and hazelnut paste, adds a unique and luxurious twist to this classic d...

Read more

Ingredients

  • 4 sheets phyllo dough
  • ½ cup butter, melted
  • 8 ounces gianduja chocolate, chopped
  • 1 (1 ounce) square unsweetened chocolate, chopped
  • 2 pounds mascarpone cheese
  • ¾ cup white sugar
  • 4 egg yolks
  • ¼ cup hazelnut liqueur
  • 4 egg whites

Information

  • Prep Time: 45 mins
  • Cook Time: 1 hr
  • Additional Time: 1 hr
  • Total Time: 2 hrs 45 mins
  • Servings: 16
  • Yield: 1 to 9 - inch springform pan

  • Preheat oven to 300 degrees F (150 degrees C.) Butter a 9 inch springform pan. Lay one sheet of phyllo dough in the pan. Tuck it into the pan and let the edges overhang the rim. Brush with butter and layer a second sheet of phyllo. Butter this sheet. Continue until you have used all four sheets of phyllo. End with butter. Use as little butter as possible. Cover the phyllo-filled pan with a damp cloth.
  • In the top of a double boiler, heat gianduia chocolate and unsweetened chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  • In a large bowl, beat the mascarpone cheese until smooth. When no lumps remain, begin to beat in the sugar a little at a time. Beat in the egg yolks one at a time incorporating each yolk completely before adding the next. Finally beat in the melted and cooled chocolates and the liqueur.
  • Beat the egg whites until they just get stiff. Do not over beat. Fold 1/3 of the egg whites into the cheese mixture, then quickly fold in the remaining whites until no streaks remain. Be careful not to deflate the whites as much as possible. Pour the filling into the phyllo-lined pan. Tuck the edges of the phyllo into the pan making a bit of a rim.
  • Bake in the preheated oven for 45 to 60 minutes, or until filling is set. It will still seem a little loose in the center. When the cake appears done, turn off the oven, prop open the oven door with a wooden spoon and let the cake remain in the oven for another hour. Then place the cake in the refrigerator until completely chilled.

    • Nutrition

    453 cal.

    • Total Fat: 38g
    • Saturated Fat: 20g
    • Cholesterol: 141mg
    • Sodium: 124mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 11g
    • Protein: 7g
    • Vitamin C: 0mg
    • Calcium: 113mg
    • Iron: 1mg
    • Potassium: 82mg

    Categories

    Chocolate recipes
    Cheesecake recipes
    Dessert recipes
    Italian recipes
    Baked goods recipes