Recipe Choc-hazelnut baci cheesecake : Easy, Special and Delicious

Recipe Choc-hazelnut baci cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Choc-hazelnut baci cheesecake. This Recipe Choc-hazelnut baci cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Choc-hazelnut baci cheesecake was necessary 6h 40m, cook 55m and serving 16. Attention: allergies . Without having to wait long, let's just check the Recipe Choc-hazelnut baci cheesecake

This gorgeous chocolate and hazelnut layered cheesecake will impress your guests and have them begging for more!

Choc-hazelnut baci cheesecake


11 Ingredients












  • 250g packet choc ripple biscuits










  • 1/3 cup desiccated coconut










  • 125g butter, melted










  • 750g cream cheese, softened










  • 3/4 cup caster sugar










  • 2 tsp vanilla extract










  • 3 eggs










  • 143g packet Baci Perugina Original Dark Chocolates, unwrapped, plus extra, finely chopped, to serve










  • 1/4 cup cocoa powder










  • 50g dark chocolate, melted










  • Edible flowers (optional), to decorate









  • Select all ingredients










3 Method Steps








  • Step 1


    Preheat oven to 150°C/130°C fan-forced. Grease a 20cm round (base) springform pan. Line base with baking paper. Using a food processor, process biscuits until fine crumbs form. Add coconut and butter. Process until combined. Press mixture over base and side of prepared pan. Refrigerate while preparing filling.







  • Step 2


    Using an electric mixer, beat cream cheese, sugar and vanilla until mixture is light and fluffy. Add eggs, 1 at a time, beating until well combined after each addition. Pour 1⁄2 the cream cheese mixture into pan. Push Baci chocolates into mixture. Sift cocoa over remaining cream cheese mixture. Beat until combined. Carefully drop small spoonfuls over filling in pan, spreading gently to cover. Place pan on a baking tray with sides.







  • Step 3


    Bake for 55 minutes or until cheesecake is firm, but still wobbles slightly in the centre. Turn off oven. Cool cheesecake in oven with door ajar. Refrigerate for 6 hours or until cold. Remove cheesecake from fridge 10 minutes before serving. Transfer to a serving plate. Using picture as a guide, drizzle one edge with melted chocolate. Sprinkle with extra chopped Baci chocolates and flowers, if using. Serve.


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