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Perugian-Style Chocolate Hazelnut Cheesecake (Torta di Cioccolata al Forno con Vaniglia e Nocciola)

kept bypcassiero
recipe byEpicurious
Notes: 

Yield Makes 6 to 10 servings
Active Time 30 min
Total Time 3 hr (includes cooling)

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Ingredients: 

For Crust:
1/4 pound wheatmeal crackers finely crushed (about 1 cup)
1 ounce fine-quality bittersweet chocolate (no more than 60% cacao if marked), grated
1/2 stick unsalted butter, melted

For Filling:
1/2 pound fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
1 stick unsalted butter, cut into pieces
1 pound 2 ounce cream cheese, at room temperature
1/2 cup sour cream
1/4 teaspoon pure vanilla extract
2 large eggs
2/3 cup superfine granulated sugar
1 cup hazelnuts (4 1/2 ounces), toasted loose skins rubbed off in a kitchen towel while still warm, and nuts chopped
Equipment: a 10-inch springform pan
Accompaniment: lightly sweetened whipped cream


 

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