If you are a chocolate lover, you are sure to love this chocolate Frangelico cheesecake recipe! This chocolate Frangelico cheesecake is sure to impress your guests with its luxurious flavor and silky texture. Enjoy a slice with a cup of coffee or a glass of dessert wine for a truly indulgent experience!
Sometimes, you might think you have an ingredient in the cabinet, plan a dish around it, gather everything needed to make it, only to discover that the key ingredient is missing. That is the case with this recipe.
I planned to make an amaretto cheesecake, which I’ve made before. I set out the cream cheese to soften. In a couple of hours, I pulled out the remaining ingredients. No amaretto.
I pulled out the step stool (I’m height-impaired) and searched through the liquor on the top shelf. No amaretto.Plan B – Frangelico
A bottle of Frangelico, another Italian liqueur, caught my eye. One of the kids must have left this. Maybe this would be an option. I opened the bottle, took a whiff, and it smells good. I poured a little into a shot glass and tasted. Dang, it is good, and just like that, this little cheesecake came into being.
This cheesecake might remind you of the taste of a Ferrero Rocher candy. If you like those little candies, you will love this cheesecake.
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You’ll need an 8-inch springform pan for this dessert.
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Chocolate Angelico Cheesecake
Preheat oven to 325°
Serves 8 – 12
Ingredients:
- 1-1/2 cups Graham cracker crumbs
- 1/4 cup sugar
- 6 Tablespoons butter, melted
Filling:
- 2 (8-ounce) packages Philadelphia Cream cheese, softened
- 3/4 cup Sugar
- 4 ounces unsweetened chocolate bar – melted
- 1 Tablespoon Frangelico
- 1 teaspoon Vanilla extract
- 3/4 teaspoon almond extract
- 1/8 teaspoon Salt
- 2 large Eggs, beaten lightly
Topping:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate
- 2 teaspoons Frangelico
Directions:
In a bowl, combine graham crackers and sugar. Add the melted butter and mix well. Press onto the bottom of an ungreased 8-inch springform pan. Set aside. (I line the bottom and sides of the pan with parchment paper for easy removal. I’ve had the crust bottom stick to the pan before, and this alleviates that issue. The paper keeps the sides looking good, too.)
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add Frangelico and extracts, and beat until blended. Mix in the salt and sour cream.
Add the eggs, one at a time, beating well after each addition. Then, pour in the cooled melted chocolate. Stir the chocolate into the batter.
Pour the mixture into the prepared crust. Wrap the springform pan in tin foil to prevent leakage and place it in a bain-marie.
Bake at 325° for 60 minutes or until the center is almost set. (Don’t overbake!) Open the oven door slightly and allow the cheesecake to cool in the oven for about an hour. Then, remove the cheesecake from the oven and the Bain Marie. Wrap in tinfoil and chill overnight.
The Topping
After the cheesecake has chilled, make the topping.
First, chop the chocolate bar into small pieces and place it in a small glass mixing bowl.
Pour the heavy cream into a small saucepan set over medium heat and warm the cream just until it begins to steam. Pour the cream over the chocolate and let it sit for 3 minutes.
Then, stir the chocolate and cream together until thoroughly mixed and smooth. Stir in the Frangelico.
Pour the chocolate ganache over the chilled cheesecake. Use an offset spatula to smooth out the top. Refrigerate for at least 30 minutes to set the ganache. Slice and serve.
Use a thin-bladed serrated knife to cut the slices. Before each cut, dip the knife into a glass of hot water, clean it, and dry it off on a paper towel. Then, make the next cut. This makes the slices nice and neat.
With its rich, creamy texture and a hint of hazelnut liqueur, this dessert is a decadent treat for any occasion.
Although it is not absolutely necessary, I usually use a bain-marie to avoid a cracking surface.
A bain-marie (ban mah-REE) is a fancy term for a hot water bath. It is used for cooking custards and terrines to create a gentle and uniform heat around the food. First, I set the pan with cheesecake batter on a sheet of heavy-duty Reynold's wrap and bring the ends up and around the sides of the pan, then add a second layer of wrap. This will keep the water from seeping into the springform pan. I usually use a roasting pan to set the prepared cheesecake into and slide it into the oven. Then, pour hot water into and about halfway up the sides of the tin foil-wrapped springform pan. Bake as usual.
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Chocolate Frangelico Cheesecake
Ingredients
Crust
- 1-1/2 cups Graham cracker crumbs
- 1/4 cup sugar
- 6 Tablespoons butter, melted
Filling
- 2(8-ounce) packages Philadelphia Cream Cheese, softened
- 3/4 cup Sugar
- 4 ounces unsweetened chocolate bar - melted
- 1 Tablespoon Frangelico
- 1 teaspoon Vanilla extract
- 3/4 teaspoon almond extract
- 1/8 teaspoon Salt
- 2 large Eggs, beaten lightly
Topping:
- 1/2 cup heavy cream
- 4 ounces bittersweet chocolate
- 2 teaspoons Frangelico
Instructions
Preheat oven to 325°
In a bowl, combine graham crackers and sugar. Add the melted butter and mix well. Press onto the bottom of an ungreased 8-inch springform pan. Set aside. (I line the bottom and sides of the pan with parchment paper for easy removal. I've had the bottom stick to the pan before, and this alleviates that issue. The paper keeps the sides looking good, too.)
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add Frangelico and extracts, and beat until blended. Mix in the salt and sour cream.
Add the eggs, one at a time, beating well after each addition. Then, pour in the cooled melted chocolate. Stir the chocolate into the batter.
Pour the mixture into the prepared crust. Wrap the springform pan in tin foil to prevent leakage and place it in a bain-marie.
Bake at 325° for 60 minutes or until the center is almost set. (Don't overbake!) Open the oven door slightly and allow the cheesecake to cool in the oven for about an hour. Then, remove the cheesecake from the oven and the bain marie. Wrap in tinfoil and chill overnight.
The Topping
After the cheesecake has chilled, make the topping.
First, chop the chocolate bar into small pieces and place it in a small glass mixing bowl.
Pour the heavy cream into a small saucepan set over medium heat and warm the cream just until it begins to steam. Pour the cream over the chocolate and let it sit for 3 minutes.
Then, stir the chocolate and cream together until thoroughly mixed and smooth. Stir in the Frangelico.
Pour the chocolate ganache over the chilled cheesecake. Use an offset spatula to smooth out the top. Refrigerate for at least 30 minutes to set the ganache. Slice and serve.
