perugian-style chocolate hazelnut cheesecake (torta di cioccolata al forno con vaniglia e nocciola)

I got this recipe out of the April issue of Gourmet. It was okay. Not great, just okay. My favorite thing about it was that I had an excuse to buy those Carr's whole wheat crackers. If you're looking for a Christmas present for me think Carr's whole wheat crackers...I love 'em that much. (I like them more than this torta.)

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 (this is, sort of, a pain in the butt)




Make crust:Combine all ingredients, then press onto bottom of springform pan.



Make filling and bake cheesecake:Preheat oven to 325°F with rack in middle.

Melt chocolate with butter, then remove from heat and whisk in cream cheese until smooth. Whisk in sour cream and vanilla.



Whisk together eggs and sugar in a large bowl until mixture has a mousse-like consistency, then stir in chocolate mixture and nuts.

Pour filling into crust and bake 1 1/2 hours. (Top will be slightly cracked.)

Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.)

Cooks' notes:

•Wheatmeal biscuits are British-style whole-wheat crackers. Look for Carr's (labeled "Whole Wheat Crackers" and found at most supermarkets) or McVitie's brand (found at some specialty foods shops).


•Chocolate hazelnut cheesecake can be chilled up to 1 day. Bring to room temperature before serving.