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Cheesecake de licor de avellanas

Categoría
Postres
Dificultad
Medio
Porciones
12

Ingredientes

  • 1 paquete de galletas maría
  • 1 barra de mantequilla derretida
  • ¼ taza de avellanas
  • 24 onzas de cream cheese a temperatura ambiente
  • 1 taza de azúcar
  • 4 huevos
  • 3 cucharadas de licor de avellanas
  • ¼ taza de crema de leche
  • 1 taza de chocolate chips semiamargos
  • 1 cucharada de vainilla
  • Pizca de sal
  • 2/3 taza de chocolate chips semiamargos
  • ¼ taza de crema agria
  • 1 cucharada de licor de avellanas
  • 1 taza de avellanas picadas

Preparación

  1. Para la base de galletas, colocar las galletas y avellanas en un procesador de alimentos y procesar hasta lograr triturar la mezcla.
  2. Agregar la mantequilla derretida.
  3. Colocar la mezcla en un molde de cheesecake o pirex y presionar la base distribuyendo de manera homogénea.
  4. Llevar a la nevera para endurecer.
  5. Para el relleno, precalentar el horno a 300ºF.
  6. Colocar el cream cheese y el azúcar en un bowl y batir a velocidad baja hasta cremar. Aproximadamente 4 minutos.
  7. Agregar la vainilla, el licor de avellanas y pizca de sal.
  8. Agregar los huevos uno a uno, permitiendo que se integren. No sobrebatir para no incorporar aire.
  9. Manualmente, agregar la crema de leche y los chocolate chips.
  10. Colocar la mezcla en el molde con la base de galletas ya preparada.
  11. Llevar al horno a baño maría tapado con papel de aluminio por aproximadamente 1 hora y 15 minutos o hasta que la mezcla cuaje completamente (dejar los dos extremos del papel de aluminio descubiertos para que el vapor de agua salga).
  12. Cuando esté listo, dejar refrescar a temperatura ambiente y luego llevar a la nevera sin desmoldarlo.
  13. Cuando esté completamente frío (aproximadamente 8 horas) retirar de la nevera y desmoldar.
  14. Para decorar, derretir a baño maría los chocolate chips junto al sour cream y el licor de avellanas, y dejar refrescar.
  15. Colocar la mezcla sobre el cheescake y esparcirle las avellanas picadas.
  16. TIP: Tratar de batir lo menos posible el cheesecake, y utilizar la velocidad medio-baja para que se incorpore menos aire a la preparación y así quede mas cremoso.