Hazelnut Swirl / Chocolate Sauce Recipe
Cheesecake
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Ingredients
Method
Cheesecake Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter, mixing until well combined. Press the mixture into the bottom of a springform pan to form a crust.
- 2
Make the cheesecake batter
In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and vanilla extract, mixing until well incorporated. Add eggs one at a time, mixing on low speed until just combined. Finally, mix in sour cream until smooth.
- 3
Swirl the hazelnut and chocolate sauce
Gently fold in hazelnut swirl/chocolate sauce into the cheesecake batter, creating a marbled effect. Do not overmix.
- 4
Bake the cheesecake
Pour the cheesecake batter over the crust in the springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
- 5
Chill and serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, or overnight, before serving. Drizzle additional hazelnut swirl/chocolate sauce on top before serving, if desired.
