Ferrero Hazelnut Praline Nutella Ganache Cheesecake Tips, FAQ & printable recipe

Tips for success

For the best texture, use cold heavy cream when whipping and fold it into the cream cheese mixture gently. This keeps the filling light and mousse-like.

When grating the gianduia chocolate, keep it cold and use a coarse grater for fluffy curls. If the chocolate starts to melt, refrigerate it for a few minutes.

To achieve clean slices, use a long, thin knife and wipe it with a hot, damp cloth between cuts. This prevents the layers from smearing.

For a neat presentation, remove the springform ring only after the cheesecake is fully chilled. Run a knife around the edge before releasing to avoid sticking.

Variations

• Chocolate Crust: Replace the wafer shells with chocolate sandwich cookies, crushed finely. Reduce the sugar in the filling slightly, as the cookies add sweetness. This creates a deeper chocolate flavor that pairs well with the hazelnut.
• Espresso Twist: Add 2 teaspoons of instant espresso powder to the cream cheese filling along with the vanilla. The coffee enhances the chocolate and hazelnut notes, giving the cheesecake a mocha flavor. Sprinkle a little espresso powder over the ganache before chilling.
• Salted Hazelnut: Use salted roasted hazelnuts for the topping and add a pinch of flaky sea salt over the ganache before it sets. The salt balances the sweetness and intensifies the nutty flavor. This is a simple yet sophisticated variation.
• White Chocolate Ganache: Swap the dark chocolate in the ganache for white chocolate. Use 6 ounces of white chocolate and reduce the heavy cream to 1/4 cup. The white chocolate ganache will be sweeter and creamier, creating a beautiful contrast with the dark chocolate truffles.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 5 days. Bring to room temperature for 10 minutes before serving for the best flavor.

Freezer

Freeze the cheesecake (without truffle topping) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Reheat

No reheating required. Serve chilled.

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Keep it covered to prevent the top from drying out. The texture is best when served chilled, straight from the fridge.

This cheesecake can be made up to 2 days in advance. Prepare it completely, but add the truffles and toasted hazelnut topping just before serving to keep them crisp. Cover and refrigerate until ready to serve.

Serving ideas

Serve the cheesecake chilled, directly from the refrigerator. Use a sharp knife dipped in hot water and wiped dry to cut clean slices.

Lift each slice with a metal cake server, keeping it upright to showcase the beautiful layers. A small dollop of whipped cream on the side is optional, but the cheesecake is rich enough to stand alone.

For a special presentation, drizzle a little extra warm Nutella over each slice just before serving. Pair with a cup of espresso or a glass of cold milk to balance the richness.

This dessert is perfect for birthdays, holidays, or any celebration where a stunning centerpiece is needed.

Frequently asked questions

Recipe card

Ferrero Hazelnut Praline Nutella Ganache Cheesecake

Prep 40 minCook 0 minRest 4 hTotal 4 h 40 minServes 12

Ingredients

• 1 1/2 cups roasted hazelnuts, chopped
• 1 cup crispy wafer shells, crushed
• 8 oz milk hazelnut gianduia chocolate, grated
• 24 oz cream cheese, softened
• 1 cup hazelnut praline paste
• 1/2 cup confectioners' sugar
• 2 tsp vanilla extract
• 1 1/2 cups heavy cream, cold
• 1 cup Nutella
• 4 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 12 hazelnut truffles
• 1/4 cup toasted hazelnuts, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

620

Protein

9 g

Carbohydrates

48 g

Fat

44 g

Automatic estimate from the ingredient list, not laboratory-verified.