Are looking for idea recipes vanilla-chocolate swirl hazelnut cheesecake that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious vanilla-chocolate swirl hazelnut cheesecake should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of vanilla-chocolate swirl hazelnut cheesecake, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare vanilla-chocolate swirl hazelnut cheesecake delicious wherever you are, because as long as you know the trick, this dish is could be treat special

Ingredients and seasonings must exist in make

1. Prepare Prepared foods
2. Prepare 2 medium prepared graham cracker crusts
3. Prepare Nutella chocolate hazelnut spread
4. Use Batter
5. Prepare 2 lb Cream cheese- room temperature
6. Take 2 cup sugar
7. Prepare 2 large eggs- room temperature
8. Prepare 2 tbsp Superior Vanilla Butter Nut flavor
9. Prepare 1/2 tsp kosher salt

Pulse until fully granulated, but do not overmix or you'll have hazelnut butter. Pour into a medium sized bowl. Cool slightly, then place the nuts in an oven bag and rub the husks off. Finely grind the nuts in a food processor.

How to make Vanilla-Chocolate Swirl Hazelnut Cheesecake:

1. Preheat oven to 350°F Fahrenheit. Cream together in an electric mixer , 2 cups sugar 1/2 tsp salt, with two pounds of cream cheese. Increase speed to high and beat until fluffy . Add the eggs one at a time, scraping down bowl after each addition. Continue to beat on high speed for about 3 minutes. Turn mixer off. Remove 1/3 of the mixture and put aside in a separate bowl. Add 2-3 tbs Hershey's Coca Powder and 2 heaping tbs of Nutella. Mix on medium speed until blended. Pour plain batter into prepared graham cracker crusts, leaving room for the chocolate batter. Spoon chocolate batter on top. Use a teaspoon and pull the chocolate through the batter forming a swirl pattern.
2. Place pans in a water bath and bake for 40 minutes @ 350°F Fahrenheit. Turn oven off and crack the door. Leave in oven for 15 minutes, remove and cool on a rack, avoiding drafts. Place in refrigerator and cool. Serves 6-8
4. Done and ready to serve!

Add the biscuits and process to fine crumbs. Add the melted butter and mix thoroughly. Place ¾ cup hazelnuts (½ cup for crust and ¼ cup for garnish) on a baking sheet. Place the warm, toasted hazelnuts in a kitchen towel and rub to remove skins. All sat upon our signature crunchy chocolate bi.

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