Hazelnut Chocolate Cheesecake with Glossy Ganache Tips, FAQ & printable recipe

Tips for success

Use a thin, hot knife to slice the cheesecake, dipping the blade in hot water and wiping it dry between each cut. This keeps the layers crisp and the edges neat, especially through the ganache and the crust.

Let the cheesecake sit at room temperature for only a few minutes before cutting, since a very cold cheesecake can crack slightly under pressure. Chopped hazelnuts scattered over the ganache add crunch, so press them in gently while the ganache is still soft enough to hold them.

Chocolate curls look best when the block is cool and firm, so chill it for a few minutes before grating over the box grater. Keep the curls on a plate in the refrigerator until you need them, so they hold their shape and do not melt in your hands. Store leftover chocolate tightly wrapped so it does not absorb odors from the refrigerator. These small steps keep the garnish sharp and the dessert looking professional.

Variations

• Dark chocolate crust: Use crushed chocolate graham crackers or chocolate cookies with extra melted butter for a deeper, more bittersweet base.
• Extra hazelnut flavor: Stir a teaspoon of hazelnut extract into the filling for a more intense nut aroma, while keeping the same toasted hazelnut garnish.
• Milk chocolate ganache: Swap some of the dark chocolate for milk chocolate in the ganache for a softer, sweeter topping that still sets glossy.
• Mini cheesecakes: Divide the crust and filling into lined muffin cups, bake for a shorter time and top each with a spoon of ganache and a hazelnut.

Storage and make-ahead

Fridge

Store covered in the refrigerator for up to four days, at 40°F (4°C) or below, and keep it away from strong-smelling foods.

Freezer

Freezing is not recommended, because the ganache and cream cheese filling can separate and weep once thawed.

Reheat

Reheating is not needed; serve the cheesecake chilled, straight from the refrigerator.

Keep the cheesecake covered in the refrigerator at all times, once it has cooled to room temperature. Cover the pan or the sliced portions loosely with plastic wrap or foil so the surface does not dry out or pick up odors. Leftover cheesecake keeps well for up to four days when refrigerated.

Do not leave it out of the refrigerator for more than two hours, and let any leftovers cool for two hours at most before they go into the refrigerator. Store the chocolate curls separately in an airtight container if you plan to keep them for later.

This cheesecake is an excellent make-ahead dessert because it needs several hours of chilling to set. You can bake the crust and the cheesecake a day before serving, cover the cooled cheesecake and refrigerate it overnight.

Pour the ganache, garnish with chopped and whole hazelnuts and chocolate curls the same day, or the morning of serving, so the top stays glossy and the curls stay crisp. Plan to refrigerate the finished cheesecake for at least five hours before slicing so the ganache sets firmly.

Serving ideas

Serve the cheesecake chilled, cut into wedges with a thin, hot knife, so each slice shows the layers of crust, filling and ganache. Garnish each plate with a few chocolate curls and a whole hazelnut to echo the topping.

A small spoonful of lightly whipped cream on the side adds a soft contrast to the rich, dense filling and the glossy chocolate top. Coffee, espresso or a cold glass of milk pairs well with the roasted hazelnut flavor and the deep chocolate notes, making the dessert a satisfying finish to a meal.

For a more elegant presentation, plate each slice on a small dessert plate with a drizzle of extra warm ganache along one side. Arrange a few chopped hazelnuts beside the slice for crunch and a visual accent. The cheesecake works well for birthdays, holiday tables and dinner parties because it can be sliced ahead and served in minutes. Keep the platter in the refrigerator until serving time, and bring slices to the table just before guests arrive so they stay cool and neatly shaped.

Frequently asked questions

Recipe card

Hazelnut Chocolate Cheesecake with Glossy Ganache

Prep 45 minCook 1 hRest 5 hTotal 6 h 45 minServes 12

Ingredients

• 1 cup toasted hazelnuts, divided, roughly chopped
• 8 oz chocolate wafer cookies, finely crushed
• 5 tbsp unsalted butter, melted
• 32 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 6 oz dark chocolate, chopped, plus 2 oz block for grating into curls
• 1/2 cup heavy cream

Instructions

1. Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned, then cool them. Chop them roughly on a wooden board with a large knife, keeping a small handful whole for the rim.
2. Crush the chocolate wafer cookies finely and combine them with the melted butter until evenly damp. Add the chopped chocolate bar pieces so they melt slightly into the crumbs.
3. Press the crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a dark 9-inch springform pan. Chill it while you prepare the filling.
4. Beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing on low speed after each, then blend in the sour cream and vanilla until just combined.
5. Spread the filling over the chilled crust. Bake in a 325°F (163°C) oven for about 55 to 60 minutes, until the edges are set and the center barely jiggles, then cool and chill until firm.
6. Heat the heavy cream until steaming, then pour it over the chopped dark chocolate. Let it sit for a minute, then stir gently until smooth and glossy.
7. Grate the block of chocolate over a box grater, letting the fine curls fall onto a plate. Set them aside for sprinkling over the finished cheesecake.
8. Pour the ganache over the set cheesecake and spread it into a smooth, even layer that drips slightly down the sides. Scatter the chopped hazelnuts over the top and arrange the reserved whole hazelnuts around the rim.
9. Sprinkle the chocolate curls over the top. Refrigerate until the ganache is set, then release the springform ring, slice with a thin hot knife and serve cold.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

42 g

Fat

36 g

Fiber

2 g

Sugar

30 g

Sodium

360 mg

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