Indulge yourself with this ridiculously smooth and creamy Chocolate Hazelnut Cheesecake. Made with a full jar of Nutella and topped with crumbled Fererro Rocher, it is a chocolate-hazelnut lover's paradise!
Chocolate Hazelnut Cheesecake
Indulge yourself with this ridiculously smooth and creamy Chocolate Hazelnut Cheesecake. Made with a full jar of Nutella and topped with crumbled Fererro Rocher, it is a chocolate-hazelnut lover's paradise! Please note that this recipe has to sit in the fridge OVERNIGHT, so make it the day before you need it! The ingredients also need to be ROOM TEMPERATURE for this recipe to work correctly.
Course: Dessert
Servings: 1 10-inch Cheesecake
Author: Cristina
Ingredients
Crust
  • 2 cups chocolate cookie crumbs
  • 1/4 cup melted butter
  • OPTIONAL: 1 Tbsp ground hazelnuts
Cheesecake -
  • PLEASE NOTE: ALL INGREDIENTS SHOULD BE ROOM TEMPERATURE!
  • 3 blocks cream cheese (~750g total, or 26.4oz.)
  • 1 jar (725g or 25.5oz) Nutella chocolate hazelnut spread (Note: you can use less but it is a very subtle flavour that may get lost if you reduce it too much. I would not go below 500g.)
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 5 eggs (med or large)
Ganache
  • 28 g (1oz.) semi-sweet chocolate, chopped into small pieces.
  • 28 g (1oz.) heavy cream
  • Decorate with crushed Ferrero Rochers , hazelnuts, and ganache!
Instructions
Crust
  1. Heat oven to 350°.
  2. Mix cookie crumbs, melted butter and ground hazelnuts, and press into the bottom of a springform pan, going up the sides.
  3. Bake in the oven for about 10 minutes, and then remove from the oven and set aside.
Filling
  1. Cream the cream cheese until smooth and soft, about 1 minute.
  2. Add the Nutella, sour cream and vanilla, and mix just until combined. Do not overmix!
  3. Add the eggs one at a time, again, mixing just until incorporated.
  4. Pour the mixture into the spring form pan, on top of the slightly baked crust.
  5. Wrap the cheesecake tightly with 2-3 layers of tin foil. It should be completely waterproof! Place in a larger pan with high sides. Fill the pan with water, at least 3/4 of the way up the cheesecake. This will help moderate the heating and cooling of the cheesecake.
  6. Bake for 50-60 minutes, until the sides are firm. It will still be a little wobbly in the centre, this is okay! Remove from the oven, and let cool on the counter until room temperature.
  7. Remove from the water bath, strip away the tin foil, and move cheesecake to the fridge to cool overnight, or at least 6-8 hours.
  8. Then decorate!
  9. Heat the cream on the stove or in a microwave just until steaming. Do not let it boil!
  10. Pour it over the chopped chocolate, stirring until they are completely combined.
  11. Let cool until just above room temperature. It should still pour off the spoon.
  12. Cover the top of the cheesecake, then add Ferrero Rochers, chopped hazelnuts, whatever you would like!