Gianduja Hazelnut Cheesecake

Preheat your oven to 300 degrees F (150 degrees C). Next, take a 9-inch springform pan and apply butter to it generously. Place one sheet of phyllo dough into the pan, allowing its edges to extend beyond the rim. Brush the dough with butter and add another sheet of phyllo, repeating this process until all four sheets have been used up. Finish with a layer of butter to minimize excess.

To prepare the chocolate mixture, place a double boiler on the stovetop and heat gianduia and unsweetened chocolate until they are fully melted and smooth. Remove from heat and let it cool to a lukewarm temperature.

In a large mixing bowl, use an electric mixer to beat the mascarpone cheese until it's smooth and free of lumps. Gradually add sugar to the bowl, beating in small increments until fully incorporated. Beat in egg yolks one at a time, ensuring each yolk is fully combined before adding the next. Finally, incorporate melted and cooled chocolates and liqueur into the mixture.

In a separate bowl, whip egg whites until they become stiff but still retain some airiness. Avoid over-beating the eggs, as this can deflate them. Fold 1/3 of the egg whites into the cheese mixture before quickly adding the remaining whites, ensuring no streaks remain. Be gentle when handling the egg whites to preserve their structure.

Pour the filling into the prepared phyllo-lined pan, tucking the edges of the dough into the pan to create a rim. Place the cake in the preheated oven and bake for 45-60 minutes, or until the filling is set. Although it may still appear slightly loose in the center, this indicates that it's done. To ensure the cake is fully cooked, turn off the oven and prop open the door with a wooden spoon. Let it remain in the oven for an additional hour before refrigerating until completely chilled.