This luxurious chocolate and hazelnut no-bake cheesecake is the perfect indulgence for any summer gathering. With its rich, creamy texture and delightful blend of flavours, it's a dessert that will impress without requiring any time in the oven. Using only the finest organic ingredients, this recipe ensures a high-quality, guilt-free treat that's both delicious and satisfying. Let’s dive into how you can make this delightful Italian-inspired cheesecake in your own kitchen.
Organic Chocolate and Hazelnut No-bake Cheesecake Recipe
Servings: 12
Time: 1hr 40min
Diet: Vegetarian, Gluten-Free (if you get Gluten Free biscuits)
Ingredients
300g organic chocolate and hazelnut biscuits
80g organic hazelnuts
90g organic unsalted butter
600g organic mascarpone cheese
300ml organic double cream
120g organic caster sugar
50g organic icing sugar
2 tsp organic vanilla extract
Method
Prepare the Cake Tin:
Begin by greasing an 8-inch springform cake tin with a small amount of butter to ensure easy removal of the cheesecake later.
Line the bottom with a round piece of baking paper for added non-stick assurance.
Create the Biscuit Base:
Gently melt the butter in the microwave, heating in 20-second increments and stirring regularly to prevent burning. Alternatively, use a saucepan over low heat, stirring continuously.
Crush 200g of the chocolate and hazelnut biscuits into fine crumbs. This can be done quickly in a food processor, but if you don't have one, place the biscuits in a resealable plastic bag and crush them using a rolling pin until they resemble coarse sand.
In a mixing bowl, combine the biscuit crumbs with the melted butter. Stir well to ensure the crumbs are evenly coated with butter.
Transfer the mixture into the prepared cake tin, pressing it firmly and evenly across the bottom to form a solid base. Use the back of a spoon or the flat bottom of a glass to press the crumbs down tightly.
Place the tin in the refrigerator for at least 30 minutes to allow the base to set firmly.
Prepare the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the mascarpone cheese and caster sugar together until the mixture is smooth and well combined. The sugar should dissolve completely, giving the mixture a creamy texture.
Add the vanilla extract and mix until it is fully incorporated.
In a separate bowl, whip the double cream until it forms soft peaks. This means that when you lift the beaters, the cream will hold its shape but will still be soft and slightly droopy.
Gradually fold the whipped cream into the mascarpone mixture. Be gentle to maintain the airiness of the whipped cream, which will give the cheesecake its light texture.
Sift the icing sugar over the mixture and fold it in until fully incorporated and smooth.
Assemble the Cheesecake:
Remove the cake tin from the refrigerator. Pour the cheesecake filling over the chilled biscuit base, spreading it evenly with a spatula.
Smooth the top of the cheesecake with the spatula to create a level surface.
Return the cheesecake to the refrigerator and let it set for at least 1 hour, or until the filling is firm.
Prepare the Topping:
While the cheesecake is setting, preheat your oven to 180°C (160°C for fan ovens or gas mark 4).
Spread the hazelnuts out on a baking tray in a single layer. Roast them in the oven for about 10 minutes, or until they are aromatic and lightly browned. Keep an eye on them to prevent burning.
Once roasted, allow the hazelnuts to cool slightly before roughly chopping them.
Break the remaining 100g of biscuits into large chunks. You can do this using a food processor, a rolling pin, or simply by chopping them with a knife.
Finish the Cheesecake:
Once the cheesecake has set, remove it from the refrigerator.
Evenly sprinkle the top with the roasted hazelnuts and biscuit chunks, pressing them down slightly to ensure they adhere to the surface.
Serving Suggestions
This rich and creamy cheesecake is delicious served on its own, but you can elevate it further with a dollop of freshly whipped cream on each slice.
For a refreshing contrast to the cheesecake's richness, serve with a classic Italian lemon soda. The crisp, citrus flavours will cleanse the palate and complement the dessert beautifully.
More on Cheesecakes
Origins of Cheesecake: Cheesecake is believed to have originated in ancient Greece, with references dating back to the 5th century BC. Early versions consisted of a simple mixture of fresh cheese, flour, and honey, cooked on a griddle. This evolved over the centuries, and by medieval times, cheesecakes were baked with a pastry base.
Varieties of Cheesecake: Cheesecake is a globally beloved dessert, with numerous variations reflecting local flavours and ingredients. Some popular types include:
New York Cheesecake: Known for its dense, rich texture and slight tang from sour cream or cream cheese.
Chocolate Cheesecake: A decadent option that incorporates chocolate into the filling.
Strawberry Cheesecake: Often topped with a strawberry glaze or fresh strawberries.
No-bake Cheesecake: A quicker, easier version that sets in the refrigerator rather than the oven.
Lemon Cheesecake: Features a refreshing, zesty flavour with lemon juice and zest.
Around the world, unique versions of cheesecake can be found. For example:
Country-style Cheesecake (USA): Often includes a variety of toppings such as fruits or nuts.
Topfentorte (Austria): Made with quark cheese, giving it a distinctive texture.
Ostkaka (Sweden): A traditional Swedish dessert with a custard-like consistency.
Amaretto Cheesecake (Italy): Infused with amaretto liqueur and often includes almond extract.
Italian Cheesecakes: Although not originally Italian, cheesecake has been warmly embraced in Italian cuisine. Italian cheesecakes offer a variety of textures and flavours, often featuring ingredients like ricotta cheese, which imparts a mild, nutty taste. Some notable Italian versions include:
Amaretto Cheesecake: Utilises Italy's famous amaretto liqueur, resulting in a rich and flavourful dessert. The filling often includes almond extract, enhancing the almond notes.
Spumoni Cheesecake: Inspired by the layered Italian ice cream, spumoni, this cheesecake features layers of flavours such as cherry and pistachio, often topped with candied fruits and nuts.
Traditional Italian Cheesecake: Typically made with ricotta cheese instead of cream cheese or mascarpone, giving it a lighter, slightly grainy texture.
Time to Try the No-Bake Cheesecake!
Creating an organic chocolate and hazelnut no-bake cheesecake is a fantastic way to enjoy a classic dessert with minimal effort. By using high-quality, organic ingredients, you ensure a natural and delicious treat that's free from artificial additives. This recipe is perfect for any occasion, offering a touch of Italian elegance and a rich, creamy texture that's sure to delight. Serve it up with a refreshing beverage, and you have a dessert that's both indulgent and refreshing. Enjoy the process and savour every bite of this delightful creation!