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

Before you start

Before starting, ensure the cream cheese is softened to room temperature and the heavy cream is well chilled. Grate the gianduia chocolate and chop the hazelnuts.

Crush the wafer shells into coarse crumbs. Have a 9-inch springform pan ready. No baking is required, but the cheesecake needs at least 4 hours to chill and set, so plan accordingly.

Instructions

Phase 1: Building the Base and Filling

1. 1Prepare the crunchy elements
   Chop the roasted hazelnuts into small pieces. Crush the crispy wafer shells into coarse crumbs. Grate the milk hazelnut gianduia chocolate on a box grater to make fine chocolate curls. Set all aside.
   Look for The hazelnuts are in small, even pieces and the chocolate forms light, fluffy curls.
   Tip Keep the chocolate cold while grating to prevent it from melting.
2. 2Make the cheesecake filling
   In a large bowl, beat the softened cream cheese until smooth. Add the hazelnut praline paste, confectioners' sugar, and vanilla extract. Beat until fully combined. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
   Look for The filling is light, airy, and completely smooth.
   Tip Fold the cream in gently to keep the filling fluffy.
3. 3Assemble the cheesecake base
   Press the crushed wafer shells into the bottom of a 9-inch springform pan to form an even crust. Pour the hazelnut praline cream cheese batter over the crust and spread it evenly. Smooth the top with a spatula.
   Look for The crust is even and the filling is level.
   Tip Use the back of a spoon to press the crust firmly.

At this point, you have a crust of crushed wafer shells pressed into the pan, and a smooth, airy filling made from cream cheese, hazelnut praline paste, and whipped cream.

The filling should be thick and spreadable, with no lumps. The crust should be evenly distributed and compacted.

Phase 2: Ganache and Topping

4. 4Make the Nutella ganache
   In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let sit for 2 minutes, then stir until smooth. Add the Nutella and stir until fully incorporated and glossy.
   Look for The ganache is smooth, shiny, and pourable.
   Tip Do not overheat the cream; it should be hot but not boiling.
5. 5Top with ganache and hazelnuts
   Pour the warm ganache over the cheesecake filling, spreading it gently to cover the entire surface. Scatter the chopped roasted hazelnuts over the ganache while it is still wet, pressing lightly so they adhere.
   Look for The ganache is evenly spread and the hazelnuts stick to the surface.
   Tip Work quickly so the ganache stays fluid and the nuts set in.
6. 6Crown with truffles
   Arrange the hazelnut truffles around the top edge of the cheesecake, spacing them evenly. Sprinkle with the chopped toasted hazelnuts in the center or between the truffles.
   Look for The top is beautifully decorated with truffles and hazelnut pieces.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Press the truffles gently so they sit securely.

The ganache is glossy and smooth, poured over the filling in an even layer. The chopped hazelnuts are scattered over the wet ganache, and the truffles are placed around the edge. The top looks inviting with a mix of dark chocolate and crunchy nuts.

Phase 3: Chilling and Serving

7. 7Chill and set
   Refrigerate the cheesecake for at least 4 hours, or until the filling is firm and the ganache is set. Once chilled, carefully remove the springform ring.
   Look for The cheesecake is firm to the touch and the ganache is no longer sticky.
   Tip For clean slices, dip a knife in hot water and wipe dry before each cut.
8. 8Slice and serve
   Using a sharp knife, cut a thick triangular wedge. Lift the slice with a metal cake server, keeping it upright to show the layers. Serve immediately.
   Look for The slice holds its shape and shows distinct layers.
   Tip Wipe the knife between cuts for neat slices.

After chilling, the cheesecake is firm to the touch. When sliced, the layers are distinct: a crunchy wafer base, a creamy hazelnut filling, a shiny ganache, and a nutty topping. The slice holds its shape and the textures are varied.

Common mistakes

One common mistake is overbeating the cream cheese, which can incorporate too much air and cause cracks. Another is folding the whipped cream too vigorously, deflating the filling.

Ensure the ganache is not too hot when poured, or it may melt the filling. Let the cheesecake chill completely before slicing to get clean pieces.

How to tell it’s done

The cheesecake is done when the filling is firm and holds its shape when the pan is removed. The ganache should be set but still glossy.

When sliced, the layers should be distinct and the texture creamy, not runny. The cheesecake should be thoroughly chilled; if it feels soft, refrigerate longer.

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