Gianduja Chocolate Cheesecake

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 sheets phyllo dough
• 1/2 cup butter, melted
• 8 ounces gianduja chocolate, chopped
• 1 (1 ounce) square unsweetened chocolate, chopped
• 2 pounds mascarpone cheese
• 3/4 cup white sugar
• 4 egg yolks
• 1/4 cup hazelnut liqueur
• 4 egg whites

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (163°C). Brush a 9 inch springform pan lightly with some of the melted butter.

2. Layer the phyllo sheets in the pan, brushing each sheet with melted butter and pressing them up the sides to form a crust. Bake for 8 minutes, then cool.

3. Place the gianduja chocolate and unsweetened chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until smooth, then let cool slightly.

4. Beat the mascarpone and sugar in a large bowl until smooth. Beat in the egg yolks one at a time, then the hazelnut liqueur and the melted chocolate.

5. In a clean bowl, beat the egg whites to stiff peaks. Fold them into the mascarpone mixture in two additions until no white streaks remain.

6. Pour the filling over the cooled phyllo crust. Set the springform pan in a larger roasting pan and pour boiling water into the outer pan to come halfway up the sides.

7. Bake for 50 to 60 minutes, until the edges are set and the center barely jiggles. The center should reach 160°F (71°C) because of the raw eggs.

8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside for 1 hour. Then refrigerate it for at least 4 hours before removing the ring and serving.