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TurkuazKitchen

Chocolate Hazelnut Upside Down Cheesecake

A no-bake chocolate cheesecake layered with hazelnut spread, roasted hazelnuts and tangy raspberry preserves, then flipped over and finished with a glossy chocolate-hazelnut shell. It's rich and chocolatey, with crunch from the nuts and brightness from the berries.

Americancheesecakeno-bakechocolatehazelnutraspberry

Ingredients

For the Crust

  • 3 cupschocolate graham crackers · plus extra for dusting
  • 1 cupchocolate sandwich cookies
  • 3/4 cupbutter · melted
  • 1/2 tspvanilla extract
  • 1 pinchsalt

For the Filling

  • 24 ozcream cheese · room temperature
  • 1/2 cupsour cream
  • 1 cupchocolate hazelnut spread · divided
  • 1/2 cupchocolate · melted; milk chocolate used
  • 1 cuppowdered sugar · divided
  • 1 1/2 cupsheavy whipping cream
  • 1 pinchsalt
  • 1 cupraspberry preserves · optional
  • 1/3 cuproasted hazelnuts · chopped

For the Topping

  • 1 cupmilk or semisweet chocolate · melted
  • 1/3 cuproasted hazelnuts · chopped
  • —fresh berries · optional, for garnish
  • —Ferrero Rocher candies · optional, for garnish

Steps

  1. 1

    Use a food processor, or a plastic bag and a rolling pin, to crush the chocolate graham crackers and chocolate sandwich cookies until they look like sand. Transfer to a medium bowl and mix in the salt.

  2. 2

    Add the melted butter and vanilla, then mix until the crumbs are evenly coated.

  3. 3

    Line the bottom of a 9-inch springform pan with parchment paper. Press the crust mixture evenly into the bottom and up the sides with the bottom of a cup, making a thick, even layer so it won't crack. Refrigerate while you prepare the filling.

  4. 4

    In a large bowl, whisk the cream cheese, sour cream, 1/2 cup chocolate hazelnut spread, 3/4 cup powdered sugar, melted chocolate and a pinch of salt until fully combined and creamy.

  5. 5

    In a separate bowl, whip the heavy cream with the remaining 1/4 cup powdered sugar using a stand or electric mixer until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

  6. 6

    Take the crust out of the fridge. Spread 1/3 of the filling evenly over the bottom.

  7. 7

    Spread the remaining chocolate hazelnut spread in an even layer, leaving a 1/2-inch margin around the edge, then sprinkle with the chopped roasted hazelnuts.

  8. 8

    Add another 1/3 of the filling, then spread on the raspberry preserves if using.

  9. 9

    Top with the rest of the filling and smooth it into an even layer that reaches the top of the pan. Sprinkle chocolate graham cracker crumbs over the top and smooth them so they cover the surface completely.

  10. 10

    Refrigerate for at least 4-5 hours, ideally overnight.

  11. 11

    The next day, melt the topping chocolate over a double boiler. Stir in the chopped roasted hazelnuts and set aside.

  12. 12

    Place a large plate on top of the cheesecake, then flip it over quickly but gently. Remove the bottom and sides of the pan.

  13. 13

    Pour the melted chocolate mixture over the top and spread it evenly. Top with fresh berries and Ferrero Rocher candies if you like, then slice and serve.

Creator's notes

Melting chips gave a texture the creator didn't like. A good-quality chocolate bar works better and makes a thinner shell. For a softer chocolate shell, stir 2 tbsp heavy cream into the melted chocolate.

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