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Vanilla-Chocolate Swirl Hazelnut Cheesecake
Vanilla-Chocolate Swirl Hazelnut Cheesecake

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Now when it comes to the key food items that you should have for dinner, you may well want to make sure you are eating plenty of fish, especially salmon, and lean protein. You will see that salmon can also be abundant with Omega-3 and other nutrients. Then when it comes to lean protein, you should bear in mind that you only will need about 3 ounces to get your daily requirements. In order to reduce your fat intake you ought to cut off any noticeable fat before you cook the meats.

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We hope you got benefit from reading it, now let’s go back to vanilla-chocolate swirl hazelnut cheesecake recipe. To make vanilla-chocolate swirl hazelnut cheesecake you only need 9 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to cook Vanilla-Chocolate Swirl Hazelnut Cheesecake:
  1. Use Prepared foods
  2. Take 2 medium prepared graham cracker crusts
  3. Prepare Nutella chocolate hazelnut spread
  4. Get Batter
  5. Prepare 2 lb Cream cheese- room temperature
  6. Get 2 cup sugar
  7. You need 2 large eggs- room temperature
  8. Provide 2 tbsp Superior Vanilla Butter Nut flavor
  9. Provide 1/2 tsp kosher salt
Instructions 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

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