Chocolate Cheesecake with Hazelnut Crust: From Base to Creamy Perfection

We all love indulging in creamy and chocolate desserts. And if it’s a cheesecake, Why Not? Chocolate Cheesecake has become an all-time favorite dessert for people of all ages. Kids love the silky chocolate flavors, while adults appreciate its melt-in-your-mouth feel with a hint of crunchy texture that beautifully blends the layers of crunch and creaminess. What if we told you that you can make your chocolate cheesecake crust crunchier? Yes, you heard us right. It’s possible with Chocolate Cheesecake with Hazelnut Crust.

Chocolate cheesecake with hazelnut crust offers a crunchier base with a gooey center made with cream cheese and chocolate. Hazelnuts have been widely used in desserts, adding a nutty kick to the sweets. Not just flavor, Hazelnuts are loaded with nutrients, including vitamins, minerals, antioxidant compounds, and healthy fats. Of course, you need to include them in your daily diet to reap their benefits; little amounts also count. Without talking much about its health benefits, let’s get started with Chocolate Cheesecake with Hazelnut Crust.

Here is a simple recipe for you to try at home and make everyone a fan. The recipe is straightforward and can be easily followed by both beginners and experienced bakers.

Chocolate Cheesecake with Hazelnut Crust Recipe

Ingredients:

For the crust:

• 200 g toasted hazelnuts
• 150 g digestive biscuits or Oreos, crushed
• 50 g caster sugar
• 100 g unsalted butter, melted

For the filling:

• 500 g full-fat cream cheese, at room temperature
• 200 g dark chocolate, melted and cooled slightly
• 150 g caster sugar
• 3 large eggs, at room temperature
• 200 ml double cream
• 1 tsp pure vanilla extract
• Pinch of fine sea salt

Method:

Prepare the crust

Preheat the oven to 180 °C. Meanwhile, pulse the toasted hazelnuts in a food processor until you have fine crumbs (but not a nut butter). Mix the hazelnut crumbs, crushed biscuits, and caster sugar in a bowl. Stir in melted butter until everything is evenly coated. Use your hands for an even mixture.

Now, press the mixture firmly and evenly into the base and slightly up the corners of a springform tin. Use a flat-bottomed glass for an even layer. Bake for 10 minutes, then remove and let it rest while you make the filling.

Prepare the filling

Lower the oven temperature to 150 °C. In a large bowl, beat the cream cheese and sugar until just smooth. Add the melted chocolate in a slow, steady stream, folding gently until the colour is consistent.

Crack in the eggs, stirring carefully after each addition. Pour in the double cream, vanilla extract, and a pinch of salt. Fold until the mixture looks silky and thick.

Bake the cheesecake

Pour the filling over the warm crust, smoothing the top with a spatula to create a smooth surface. Bake for 45–50 minutes. The edges should be set, but the centre will still wobble slightly when you gently shake the tin.

Switch off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gentle cooldown helps prevent cracks.

Transfer to a wire rack to come to room temperature, then chill in the fridge for at least 6 hours, or overnight, for the creamiest result.

3 Quick Tips to Follow

Room-temperature ingredients are key

Always use room temperature ingredients. Bringing your cream cheese, eggs, and cream up to room temperature ensures they blend smoothly, preventing lumps and pockets of unmixed cheese. Cold ingredients encourage over-mixing to compensate, which can result in a dense filling with air bubbles. Those bubbles can expand during baking and collapse as the cake cools, resulting in cracks. If you forget to take things out in advance, place cream cheese and eggs in a shallow bowl filled with warm water for about 10-15 minutes. The gentle warmth won’t melt or curdle dairy but will give you a silkier finish every time.

Prevent cracks with a water bath

Cheesecakes are sensitive to sudden temperature changes. Even if you don’t want to fuss with a water bath, you can mimic its benefits by placing a small, oven-safe container of hot water on the shelf below your cheesecake while it bakes. The steam helps maintain an even heat. Alternatively, after the baking time, turn off the oven and crack the door open, letting your cheesecake sit inside for an hour. This gentle cooldown helps reduce the shock of shifting from oven heat to fridge chill, preventing your glossy top from developing fine lines.

Garnish with toasted nuts and a pinch of sea salt

While the hazelnut base lends a rich, nutty foundation, toasting extra nuts and scattering them on top just before serving adds wonderful mouth-feel and a compelling look. Roughly chop a handful of hazelnuts and add them to a dry pan over medium heat until they turn golden and fragrant, about 3-4 minutes, stirring constantly. Once cooled, sprinkle the chilled cheesecake with the topping. A final dusting of flaky sea salt brings out the chocolate’s deep notes and contrasts the creamy filling, making each bite feel more complex without extra fuss.