Chocolate Hazelnut Cheesecake

Why This Recipe Works

• Decadent Flavor Combination: The rich chocolate blends perfectly with the nutty hazelnut flavor, creating a luxurious dessert.
• Texture Contrast: Creamy cheesecake meets crunchy hazelnut crust and smooth chocolate ganache, offering a delightful texture contrast.
• Visual Appeal: Garnished with toasted hazelnuts or chocolate curls, it makes a stunning centerpiece for any occasion.

Ingredients

For the Hazelnut Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely ground hazelnuts
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup chocolate hazelnut spread (like Nutella)

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup chocolate hazelnut spread (like Nutella)

How to Make This Recipe

Hazelnut Crust:

1. Combine graham cracker crumbs, ground hazelnuts, sugar, and melted butter in a bowl until well mixed.
2. Press the mixture into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.

Cheesecake Filling:

1. Preheat oven to 325°F (160°C).
2. In a large bowl, beat cream cheese and sugar until smooth.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract, sour cream, and chocolate hazelnut spread until smooth and well combined.
5. Pour filling over the chilled crust.

Baking:

1. Place the springform pan on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
3. Remove from oven and let cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight.

Chocolate Ganache:

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.
2. Remove from heat and add the chocolate chips and chocolate hazelnut spread. Let sit for 1-2 minutes.
3. Stir until smooth and glossy. Let ganache cool slightly.

Assembly:

1. Remove the cheesecake from the springform pan and place on a serving platter.
2. Pour the chocolate ganache over the top of the cheesecake, allowing it to drip down the sides.
3. Optionally, garnish with toasted hazelnuts or chocolate curls.

Frequently Asked Questions (FAQs)

• Can I use other nuts for the crust? Yes, you can substitute ground almonds or walnuts for the hazelnuts.
• How can I prevent cracks in the cheesecake? Avoid overmixing the batter and baking in a water bath can help regulate the temperature.
• Can I make this cheesecake ahead of time? Yes, prepare and chill the cheesecake up to 2 days in advance. Add ganache and garnishes just before serving.

Expert Tips

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
• Smooth Ganache: Heat the cream just until boiling for the best consistency in your ganache.
• Chill Well: Cheesecake firms up as it cools, so refrigerate for the best texture.

How to Store This Recipe

• Refrigeration: Store leftovers covered in the refrigerator for up to 4-5 days.
• Freezing: Cheesecake can be frozen, tightly wrapped, for up to 1 month. Thaw in the refrigerator before serving.