Ferrero Hazelnut Praline Nutella Ganache Cheesecake Step-by-step instructions

Before you start

Before starting, bring the cream cheese to room temperature so it blends smoothly. Chop the roasted hazelnuts and crush the wafer shells. Grate the gianduia chocolate and keep it chilled.

Have all ingredients measured and ready. The springform pan should be lined with parchment paper. The cheesecake needs at least 4 hours to chill, so plan accordingly.

Instructions

Build the Crust and Filling

1. 1Prepare the Crunchy Elements
   Chop the roasted hazelnuts into small pieces and crush the crispy wafer shells into coarse crumbs. Set both aside in separate bowls. Grate the solid block of milk hazelnut gianduia chocolate on the large holes of a box grater into a fresh pile of curls. Keep the curls in a bowl and refrigerate until needed.
   Look for The hazelnuts are roughly chopped, the wafers are crushed into varied crumbs, and the chocolate forms fluffy curls.
   Tip Chill the chocolate block for 15 minutes before grating for cleaner curls that don't melt from the heat of your hands.
2. 2Make the Cheesecake Filling
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the hazelnut praline paste, Nutella, and confectioners' sugar, and beat until fully combined. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.
   Look for The filling is thick, glossy, and a uniform light brown color with a mousse-like texture.
   Tip Make sure the cream cheese is truly softened to avoid lumps. Fold the whipped cream in gently to keep the filling airy.
3. 3Assemble the Cheesecake Base
   Line the bottom of a 9-inch springform pan with parchment paper. Press the crushed wafer shells evenly over the bottom to form a crust. Pour the hazelnut praline cream cheese batter over the crust and smooth the top with a spatula. Sprinkle the chopped roasted hazelnuts over the filling and gently press them in.
   Look for The crust is even, the filling is smooth, and the hazelnuts are scattered across the top.
   Tip Press the wafer crust firmly to create a stable base that holds together when sliced.

The crust is pressed evenly, and the filling is smooth and fluffy. The filling should be thick enough to hold its shape when spread. The chopped hazelnuts are scattered over the top, ready to be covered with ganache.

Add the Ganache and Chill

4. 4Make the Nutella Ganache
   Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, warm the Nutella over low heat until it is pourable but not boiling. Pour the warm Nutella over the dark chocolate and let it sit for 2 minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.
   Look for The ganache is thick, shiny, and smooth without any lumps.
   Tip If the ganache seems too thick, stir in a tablespoon of warm cream to loosen it.
5. 5Pour the Ganache Over the Cheesecake
   Pour the warm glossy Nutella dark chocolate ganache over the chilled cheesecake layer, spreading it evenly with an offset spatula to cover the entire surface. Let the ganache settle for a few minutes, then scatter the chopped roasted hazelnuts over the top.
   Look for The ganache forms a smooth, even layer that slightly drapes over the edges.
   Tip Work quickly so the ganache doesn't set before you add the hazelnuts.
6. 6Chill the Cheesecake
   Refrigerate the cheesecake for at least 4 hours, or until the filling is fully set and the ganache is firm. The cheesecake should be cold and firm to the touch before you add the final toppings.
   Look for The cheesecake is firm when gently pressed and the ganache no longer sticks to your finger.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Chill overnight for the cleanest slices.

The ganache is poured and spread evenly, covering the filling completely. The top is sprinkled with hazelnuts. The cheesecake is now chilling, and you can see the ganache setting to a glossy, firm layer.

Decorate and Serve

7. 7Decorate with Truffles and Hazelnuts
   Once the cheesecake is fully chilled, remove it from the springform pan. Arrange the golden hazelnut truffles evenly around the top edge, then sprinkle with the chopped toasted hazelnuts in the center. Press the truffles gently so they stay in place.
   Look for The top is beautifully decorated with golden truffles and crunchy hazelnut pieces.
   Tip Use a hot knife to slice cleanly through the truffles if they are large.
8. 8Slice and Serve
   Using a sharp knife dipped in hot water and wiped dry, slice the cheesecake into wedges. Lift each slice with a metal cake server and place on plates. Serve chilled.
   Look for Each slice shows distinct layers: wafer crust, praline filling, ganache, and truffle topping.
   Tip For picture-perfect slices, clean the knife between cuts.

The cheesecake is unmolded, topped with truffles and toasted hazelnuts, and sliced into clean wedges.

Each slice shows the beautiful layers and is ready to serve. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overmixing the cream cheese mixture, which can incorporate too much air and cause cracks. Fold the whipped cream gently to keep the filling light.

Don't pour the ganache over a warm cheesecake; it should be well chilled. If the ganache is too thick, it won't spread evenly. Use a hot knife for clean slices.

How to tell it’s done

The cheesecake is done when the filling is firm to the touch and the ganache is set. After chilling, the edges should pull away slightly from the pan.

When sliced, the layers should be distinct and hold their shape. If the filling feels too soft, refrigerate for another hour. The cheesecake is best served cold.

• Egg dishes: 160°F (71°C) in the thickest part