Reviewed: Nov. 19, 2009

This was the first cheesecake I'd ever made and it turned out great. I didn't read the cheesecake tips before making, so mine fell, but i covered it with nuts and chocolate and nobody seemed to notice. I will definitely make this recipe again and even experiment on my own.

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The Cooker Who's a Looker

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Reviewed: Nov. 13, 2009

I've made this three times, already. I can't get hazelnut liqueur here, so I've had to use Nutella for all of my flavouring. Instead of putting it in the cheesecake, I put vanilla flavour and use nutella in the sauce. It works perfectly with sour cream, or double cream. Also, used chocolate digestives for the crust, as I can't get graham crackers or vanilla wafers in my part of the UK. I also used chopped hazelnuts, as whole ones were more expensive. Everytime I make this, it's gone within two days, as friends and other family find out and come over to eat some! Thanks for the recipes. It's gorgeous!!

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meggiedrac

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Reviewed: Oct. 21, 2009

overall it was okay. It smells up the house real nice though. I'm a cheesecake fanatic and I thought this was just alright.

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betty crocker wanna be

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Reviewed: Sep. 26, 2009

I have made this cheesecake several times, always to rave reviews. It's the best cheesecake I believe I've ever had. I initially tried the recipe so I could use up a bottle of Frangelico that I had. I always use chocolate grahams for the crust, and I think this makes it better. The hazelnuts are a pain to work with, but oh so good. I don't think I used quite as many as I was supposed to last time, and I just put the chocolate topping on and then sprinkled with chopped nuts to make it a little easier. Magnifique!

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Jul. 30, 2009

i used bailey's irish cream instead of hazelnut luquior and pecans instead of hazelnuts. it turned out great

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Abe

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Reviewed: Jul. 24, 2009

If you have never made a cheesecake, this is a great recipe for you! It doesn't require the daunting "water bath" that most cheesecakes require. I'm giving it a 5 because of the fairly easy preparation (okay, the crust was time consuming and I didn't dip the hazelnuts in chocolate for the top), the great presentation (this looks fabulous and expensive), and the *delicious* flavor. BUT, I must admit it didn't quite taste the rich hazelnutty way I expected. I crumbled a chocolate hazelnut bar on the top and when I tasted a piece of the bar I realized that was the flavor I was hoping for (like Nutella) but the hazelnut liqueur just wasn't able to give it that flavor. Next time I might spread Nutella across it the top instead of the chocolate/hazelnut liqueur mixture. All that said, I still think this is a fantastic cheesecake and it is definitely worth trying if this is your first attempt at cheesecake!

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MomTo6

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Apr. 1, 2009

This looked so amazing that no one believed I made it myself. This is wonderful and super rich. Great for a special occasion.

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molly f

Cooking Level: Expert

Living In: Greenville, South Carolina, USA

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Reviewed: Jan. 22, 2009

This was a delicious cheesecake. Everyone loved it. The only thing I would change is to make a regular graham cracker crust. I did not like the vanilla wafer crust. I will definitely make this again!

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mahrukh

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Reviewed: Jun. 18, 2008

I made this for Christmas last year, and it was gone so fast, I just barely was able to grab a piece! It was delicious and decadent. Must try.

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Darvulya

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Reviewed: Feb. 25, 2008

This cheesecake was sensational! I was able to serve 20 people with one cake since it is so rich so it's great for a group. Also, I made the cheesecake ahead except for the topping and froze it. I then thawed it in the fridge for a day and made the topping the day I served it. A huge time savor and the texture/taste were as if I had made it that day!

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egray

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Reviewed: Jul. 14, 2007

Very yummy and much easier to make than it looks. You don't HAVE to skin the hazelnuts, you know.

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Lauren Fewx

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Oregon, USA

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Reviewed: Feb. 19, 2007

Decadent! This one is definitely a keeper!!!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 13, 2007

This cheesecake was delicious and beautiful. It got many compliments at the two Christmas parties I brought it to. When adding the chocolate glaze I forgot to add the sour cream. The chocolate applied nicely, but after it hardened it was much harder than the cake under it, so it was impossible to cut! My fault, I'll be more careful next time. :) I'll make this one again, I'm sure.

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Jimmy

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Reviewed: Nov. 18, 2006

very rich indeed.

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Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Oct. 31, 2006

this cheesecake is so amazing, and I couldn't have found it at a better time. I've been wanting to make a cheesecake, but they all take so much time to chill. Everyone absolutely loved it. I was frustrated when trying to get the hazelnuts, because the stores around here don't get them instock until next week, and I'm too young to buy the liquor. I used a chocolate bar with hazelnuts in it for the crust and topping. I used hazelnut flavored creamer instead of liquor. Next time I will try it with hazelnut flavoring so that it will stand out a bit more. THANKS for making my first cheesecake experience great!

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heidi

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Reviewed: Apr. 22, 2006

Great cheesecake. I had some fun, and used milk chocolate in the crust, semisweet chocolate in the filling and the glaze, and then drizzled it with dark chocolate. Check out the picture, it turned out great. I more than doubled the recipe, and made one 9" and one 10". The crust was a liitle tough to get to stick up the sides of the pan, but with a little work, I got it to stick. After it was cooked, it stayed up fine. I made this for an auction for the Young women's program at church. I'll let you know how much it went for.(I kept the 10" for my Dad's birthday party).

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DAVIDIMM

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 7, 2006

Absolutely Fabulous. I really loved the crust (sans chocolate), I think I'll substitute this crust for any graham ones I come across. Besides omitting the chocolate from the crust, I also used Kalua instead of the hazelnut liqueur, and on top I just drizzled a chocolate glaze over chopped hazelnuts - mmm. I also used regular chocolate chips instead of the chopped, which I think was a mistake. Delicious and beautiful - Thanks!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jan. 16, 2006

This cheesecake is wonderful! My friends and I always try to out do each other when it comes to cheesecake. I even got compliments from our semi-professional chef. I only put the crust on the bottom of the pan. The second time I made it, I opted to not put make the topping. I just put shaved chocolate on top. Delish!

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jaxsk8mom

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 26, 2005

This recipe is delicious. I have made it several times and everyone devours it! Many have asked me for the recipe. Just a few variations: I use milk chocolate chips, I prefer them to semi-sweet. And I don't use whole hazelnuts, so I skip the part of dipping them to garnish the cake. I simply sprinkle some crushed hazelnuts on top of the chocolate glaze. I highly recommended this recipe!

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USARICA

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Reviewed: Mar. 2, 2005

When I make it again, I'm probably going to use mini chocolate chips rather than bothering to chop up the larger ones. Other than that, a great recipe!

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ELT111

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Heavenly Chipped Chocolate and Hazelnut Cheesecake

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