Chocolate cheesecake with praline and hazelnuts

Chocolate cheesecake with praline and hazelnuts

We celebrated my Christine’s birthday a few days ago. My little baby is already 22 years old. Unimaginable! I remember it like yesterday when she was tiny and now she is taller than me. Everything changes so fast but there is something that no one can change, not even time. Her love for Nutella. Every time I try a new bread recipe and ask for her opinion, I have to wait for the Nutella test to be practiced. If the bread is capable of accentuating the glory of her favorite Nutella, then it passes the test. Otherwise, the recipe is rejected. So, this year I decided to make the perfect cheesecake for her birthday!

This cheesecake is full of Nutella and hazelnuts. With a fantastic base, so crunchy and nutty that matches perfectly with the entire theme. Are you a Nutella lover too? Then make this cheesecake and prepare to be amazed!

As for you my little tease, my beautiful torment, I wish life fills you with smiles and happy memories! Dream, fight, and achieve! My Principessa, happy birthday…🌹💝🌹

Ingredients…

For a 20 cm springform pan

For the base

Keep 5-10 hazelnuts to caramelize them and some more to crumble and sprinkle on the surface. 

For the creme

Ganache

For the caramelized hazelnuts

Preparation…

For the base

In a food processor grind and mix all the ingredients of the base together and spread them evenly on the bottom of the springform pan.

I have placed baking paper at the bottom of the springform pan because I wanted to be able to transfer the cheesecake easily on a platter. But it is not necessary. 

For the cream

Mix all the ingredients until unified.

Spread the cream over the base.

For the Ganache

In a saucepan heat the heavy cream until it reaches the boiling point and melt the dark chocolate in it.

Spread the ganache over the cream and heat the springform pan over the kitchen counter so that the ganache spreads evenly. Sprinkle the surface with crushed hazelnuts.

For the caramelized hazelnuts

In a non-stick pan melt the sugar over medium heat and remove from heat. Start by piercing the hazelnuts using a toothpick and dip them carefully into the caramel. The caramel is very hot so you must be careful!

Lift the hazelnut and let the caramel drip and create the spikes. Place them to the edge of your countertop or a shelf with some weight over it, to cool down and stabilize. During the process, you will need to heat or cool slightly the caramel so it has the right consistency to cover the hazelnut.

Enjoy!

Νanà…

Chocolate cheesecake with praline and hazelnuts

Ingredients…

For a 20 cm springform pan

For the base

  • 2 cups corn flakes
  • 1 cup hazelnuts
  • 2 tbsp hazelnut praline

Keep 5-10 hazelnuts to caramelize them and some more to crumble and sprinkle on the surface. 

For the creme

  • 400 g cream cheese
  • 6 tbsp hazelnut praline

Ganache

  • 100 g couverture (dark) chocolate
  • 100 g heavy cream

For the caramelized hazelnuts

  • 3 tbsp sugar
  • 5-10 hazelnuts

Preparation…

For the base

In a food processor grind and mix all the ingredients of the base together and spread them evenly on the bottom of the springform pan.

I have placed baking paper at the bottom of the springform pan because I wanted to be able to transfer the cheesecake easily on a platter. But it is not necessary. 

For the cream

Mix all the ingredients until unified. Spread the cream over the base.

For the Ganache

In a saucepan heat the heavy cream until it reaches the boiling point and melt the dark chocolate in it. Spread the ganache over the cream and heat the springform pan over the kitchen counter so that the ganache spreads evenly. Sprinkle the surface with crushed hazelnuts.

For the caramelized hazelnuts

In a non-stick pan melt the sugar over medium heat and remove from heat. Start by piercing the hazelnuts using a toothpick and dip them carefully into the caramel. The caramel is very hot so you must be careful! Lift the hazelnut and let the caramel drip and create the spikes. Place them to the edge of your countertop or a shelf with some weight over it, to cool down and stabilize. During the process, you will need to heat or cool slightly the caramel so it has the right consistency to cover the hazelnut.


Source: https://cookeatup.com/en/chocolate-cheesecake-with-praline-and-hazelnuts/

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