40 grams Chopped Hazelnuts, finely ground in a food processor
For the Filling-
400 grams Cream Cheese, softened at room temperature
110 grams Confectioner Sugar (same as powdered sugar and icing sugar)
175 grams Nutella
½ tsp of Vanilla Extract
60 ml Heavy Cream
For the Topping-
110 ml Heavy Cream
125 grams Semisweet Chocolate Chips
1 tsp of Butter, softened at room temperature
Instructions
1) In a food processor, add all the ingredients
for the crust and whiz it up until everything is
finely crushed and when you pinch the mixture
together, it holds well.
2) Press the mixture in the bottom and one inch up
the sides of a 9” springform pan, set it in the
fridge.
3) In the bowl of a standing mixer fitted with a
paddle attachment, add the cream cheese and
nutella and mix it on medium speed for about 2
minutes.
4) Add the remaining ingredients and keep mixing
it for another minute or so or until you have a
smooth batter.
5) Pour the batter into the prepared crust, cover
the top of the pan with a plate and set it in the
fridge overnight.
6) About an hour before you are ready to serve it,
make the ganache.
7) In a small saucepan, add the cream and bring it
to a simmer.
8) Pour the cream in a bowl with the chocolate
chips and let it sit for about 3 minutes.
9) Whisk it all together until the chocolate chips
have melted, and whisk in the butter as well.
10) Place it back in the fridge for about an hour
to set a bit.
11) Wipe your knife in between cutting each slice
so that all the slices come out nice and neat.
12) Remove the sides of the springform pan, and
top the cheesecake with some chopped hazelnuts and
confectioner sugar.
Originally Submitted
2/24/2014
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