Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Chocolate Hazelnut and Vanilla Cheesecake
Chocolate Hazelnut and Vanilla Cheesecake
(Torta di Cioccolata al Forno con Vaniglia e Nocciola)
 
 
Ingredients:

For the Crust:
1/4 pound wheat meal crackers finely crushed (about 1 cup)
1 ounce fine-quality bittersweet chocolate, grated
1/2 stick unsalted butter, melted

For the Filling:
1/2 pound fine-quality bittersweet chocolate, 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

Directions:
 
Prepare the Crust:
Combine all ingredients, then press onto bottom of a springform pan.

Prepare the Filling:
Preheat oven to 325F with rack in middle.

Melt chocolate with butter.

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.

Stir in chocolate mixture and nuts.

Pour filling into crust and bake 1 and 1/2 hours.

Cool to room temperature in pan on a rack, about 1 hour, then chill at least 1 hour. (Cake will sink slightly.) Makes 6 to 10 servings.
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