Frangelican Chocolate Cheesecake W/ Mini Mousse To

Name: Frangelican Chocolate Cheesecake W/ Mini Mousse To
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For crust:; 1-1/4 cup ground chocolate wafers; 1/4 cup ground hazelnuts; 2 tbsp brown sugar; 1/2 tsp hazelnut extract; 3 tbsp melted unsalted butter; For Filling:; 6 oz semisweet chocolate, chopped; 4 tbsp unsalted butter; 20 oz cream cheese, softened at room temperature; 2 eggs; 3 egg yolks; 1 cup sugar; 1 tsp hazelnut extract; For Mini Mousse Topping:; 6 oz semisweet chocolate, chopped; 1 tbsp Frangelica; 2 1/3 cup heavy whipping cream; 1/2 cup sugar; Garnish with chocolate curls

Servings: persons

For crust:
1-1/4 cup ground chocolate wafers
1/4 cup ground hazelnuts
2 tbsp brown sugar
1/2 tsp hazelnut extract
3 tbsp melted unsalted butter
For Filling:
6 oz semisweet chocolate, chopped
4 tbsp unsalted butter
20 oz cream cheese, softened at room temperature
2 eggs
3 egg yolks
1 cup sugar
1 tsp hazelnut extract
For Mini Mousse Topping:
6 oz semisweet chocolate, chopped
1 tbsp Frangelica
2 1/3 cup heavy whipping cream
1/2 cup sugar
Garnish with chocolate curls

1
Mix crust ingredients together in bowl, press into bottom of spring form pan and place in preheated 350 degree oven for 6 minutes. Remove from oven and let cool. When cool, lightly grease inside of pan.
2
In double boiler over simmering water melt the chocolate and butter together, stirring until smooth, transfer to mixing bowl. Add cream cheese, eggs and yolks, sugar and hazelnut extract, beat until smooth and creamy, pour into spring form pan and place in hot oven to bake for 35 minutes or until set. Remove from oven and cool on wire rack. When completely cool, cover and place in refrigerator.
3
For Mini Mousse Topping: In double boiler over simmering water melt the chocolate with the Frangelica and 1/3 cup of the cream, stirring until smooth, let cool.
4
Beat remaining 2 cups whipping cream in clean, metallic bowl until stiff peaks form, fold in cooled chocolate and sugar, transfer contents to pastry bag and decoratively pipe mousse onto cheesecake, cover and chill until ready to serve. Garnish with chocolate curls, slice and serve.

2238

kcal

Calories

165

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For crust:, 1-1/4 cup ground chocolate wafers, 1/4 cup ground hazelnuts, 2 tbsp brown sugar, and more.

Yes, Frangelican Chocolate Cheesecake W/ Mini Mousse To falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!