Hazelnut Chocolate Cheesecake with Ganache and Praline Balls

A slice of cheesecake with a glossy dark ganache, a crunch of chopped hazelnuts and praline candies pressed into the top is the kind of dessert that gets a second look on the table. This recipe builds that finish step by step, with a creamy, pale filling underneath and clean, even slices when you cut it.

This hazelnut chocolate cheesecake starts with a crust in a springform pan and a smooth, creamy filling. After baking and a long cool-down, the top is coated with chocolate ganache, then finished with chopped hazelnuts, grated milk chocolate and whole hazelnut praline candies.

The result is rich but balanced, with a clean chocolate finish and a crisp nut crunch on every slice. Plan for a full day, since the cheesecake needs time to cool and chill before it is topped and sliced.

Ingredients

Why this recipe works

The filling bakes low and slow so the cream cheese and eggs set into a dense, creamy texture without cracking. Beating on low speed keeps air out of the batter, which helps the top stay smooth. Cooling the cheesecake gradually in the oven and then at room temperature lowers the risk of splits, because the proteins tighten gently instead of shrinking all at once.

Chilling the cheesecake until fully firm before adding the ganache gives you a stable base. The ganache then sets as a thin, glossy layer rather than sinking into the filling.

Adding the nuts and chocolate while the ganache is still soft lets them grip the surface, and pressing the praline candies in at this stage holds them in place without needing glue or extra sauce.

Notes and substitutions

Use a standard 9-inch springform pan with a sturdy base so the cheesecake can be released cleanly once it is fully chilled. Line the outside of the pan with foil if you plan to bake it in a water bath, which helps the surface stay gentle.

A long chef's knife and a wooden board make chopping the hazelnuts and chocolate easier, and a stainless steel box grater gives the fine shavings that decorate the edges.

Full-fat cream cheese, sour cream and heavy cream give the best texture and gloss. Store-bought or made-ahead crust saves time, and any firm graham or cookie crust works well.

Whole hazelnut praline candies in the Ferrero style are sold in most supermarkets and are pressed into the surface as a finishing touch. Keep the cream cheese and eggs at room temperature for a smoother batter, and let the ganache cool slightly before pouring so it coats evenly.

• milk chocolate: semisweet chocolate, if you want a less sweet ganache
• whole hazelnuts: toasted almonds or pecans for a different nut flavor
• sour cream: full-fat plain yogurt, for a slightly tangier filling

Equipment

• 9-inch springform pan
• long chef's knife
• stainless steel box grater
• wooden cutting board
• medium saucepan
• heatproof bowl
• offset spatula
• stand mixer or hand mixer