Preheat oven at 150 C
Chop semisweet chocolate chip in chopper and put into bowl.
Add white sugar, hazelnut, wafer crumbs, vanilla extract and melted butter mix to form a smooth batter.
Pour into 9 inch loose bottom baking tin press and level surface, bake for 15 minutes keep a side.
Rise temperature of oven to 170 C for second time baking.
Put cream cheese in to large bowl and beat fluffy.
Add white sugar slowly mix and add eggs beat and mix well.
Add semisweet chocolate chips and stir till mix and pour over baked crust pan.
Now bake for an hour at 175 C and leave into oven allow to cool after baking.
Discard external sides of pan and let it completely cool.
For Decoration: In double boiler melt chocolate chip, coat hazelnuts into this chocolate shake to excess chocolate, refrigerate to set nuts on wax papper.
Now add sour cream in the remaining chocolate stir to mix well spread on baked cheese cake.
Decor with choco coated hazelnuts.
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