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.

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