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

Before you start

Before starting, make sure the cream cheese is softened to room temperature for a smooth filling. Chill the springform pan and have all ingredients measured. The crust can be prepared and chilled while making the filling.

Prepare the toppings: chop the hazelnuts, crush the wafer shells, and grate the chocolate. The cheesecake needs at least 4 hours of chilling time total, so plan accordingly.

Instructions

Crust and Toppings

1. 1Make the crust and chop the toppings
   In a medium bowl, combine the chocolate wafer crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling. Chop the roasted hazelnuts and crush the crispy wafer shells into small pieces. Grate the milk hazelnut chocolate on a box grater to create curls. Set all toppings aside.
   Look for The crust holds together when pressed. The hazelnuts are in coarse pieces and the wafer shells are crushed but not powdered.
   Tip Use a sturdy spoon or the bottom of a measuring cup to press the crust evenly.
2. 2Prepare the cream cheese filling
   In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the hazelnut praline paste, confectioners' sugar, and vanilla extract, and beat until fully combined and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
   Look for The filling is smooth, thick, and holds its shape when lifted with a spatula.
   Tip Fold the whipped cream in gently to keep the filling airy and light.

The crust is pressed evenly and chilled. The hazelnuts are chopped to a coarse texture, the wafer shells are crushed into small pieces, and the chocolate is grated into curls. All toppings are set aside, ready for assembly.

Filling and Ganache

3. 3Assemble the cheesecake layers
   Pour the hazelnut praline cream cheese batter over the chilled crust and smooth the top with an offset spatula. Refrigerate for at least 2 hours, or until the filling is firm to the touch. While the cheesecake chills, prepare the ganache.
   Look for The filling is set and no longer sticky when touched.
   Tip Chill the cheesecake thoroughly before adding the ganache to keep the layers distinct.
4. 4Make the Nutella dark chocolate ganache
   Place the chopped dark chocolate and Nutella in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and Nutella. Let stand for 2 minutes, then stir slowly until smooth and glossy.
   Look for The ganache is smooth, shiny, and coats the back of a spoon.
   Tip Stir gently to avoid incorporating air bubbles into the ganache.
5. 5Pour the ganache over the cheesecake
   Remove the chilled cheesecake from the refrigerator. Pour the warm ganache over the top, spreading it evenly to the edges with an offset spatula. The ganache should be slightly warm so it flows easily but not hot enough to melt the filling.
   Look for The ganache spreads evenly and forms a smooth, glossy top layer.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the ganache thickens too much, warm it gently over a double boiler.

The cream cheese filling is smooth and fluffy, with no lumps. The ganache is glossy and pourable, and it spreads easily over the chilled cheesecake without melting the filling.

Take a moment to check the color, texture and aroma before you move on to the next step.

Topping and Chilling

6. 6Add the crunchy toppings
   While the ganache is still soft, scatter the chopped roasted hazelnuts and crushed crispy wafer shells evenly over the surface. Press them gently into the ganache so they adhere. Grate additional milk hazelnut chocolate curls over the top if desired.
   Look for The toppings are evenly distributed and lightly nestled into the ganache.
   Tip Add the toppings while the ganache is still tacky so they stick.
7. 7Crown with hazelnut truffles
   Arrange the golden hazelnut truffles around the top of the cheesecake, spacing them evenly. Refrigerate the assembled cheesecake for at least 2 hours, or until the ganache is fully set and the cheesecake is firm enough to slice cleanly.
   Look for The truffles sit firmly in the ganache and the cheesecake is chilled through.
   Tip For clean slices, use a large knife dipped in hot water and wiped dry between cuts.
8. 8Slice and serve
   Run a thin knife around the edge of the springform pan and release the sides. Use a large chef's knife to cut the cheesecake into wedges. Lift each slice with a metal cake server, revealing the creamy filling, crunchy crust, and glossy ganache layers. Serve chilled.
   Look for The slice holds its shape, showing distinct layers of crust, filling, and ganache.
   Tip Wipe the knife clean between cuts for neat, even slices.

The toppings are evenly scattered and pressed into the ganache. The truffles are arranged neatly. The cheesecake is fully chilled and firm, ready to be sliced and served. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is adding the ganache while the filling is too soft, causing it to sink and blur the layers. Make sure the cheesecake is fully chilled and firm.

Overmixing the cream cheese mixture can incorporate too much air and cause cracks. Fold the whipped cream gently. Also, avoid pouring hot ganache over a cold cheesecake; it should be warm but not boiling.

How to tell it’s done

The cheesecake is ready when the filling is firm to the touch and the ganache has set completely. The top should be glossy and not sticky. When sliced, the layers should hold their shape without crumbling.

The filling should be creamy and smooth, not runny. Since this is a no-bake dessert, there is no internal temperature to check; the chilling time ensures proper set.

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