New York Cheesecake with Hazelnut Topping

February 03, 2021

New York Cheesecake with Hazelnut Topping

Prep time: 20 minutes

Bake time: 1.5hours

Resting Time: Overnight

Ingredients:

For the Crust:

* 1 + 1/2cups Graham Cracker Crumbs

* 2tbsp Granulated Sugar

* 1/8tsp Salt

* 4-6tbsp Unsalted Butter, melted

For the Cake:

* 4 + 1/2boxes of Cream cheese (8oz boxes)

* 1 + 1/2cups Granulated Sugar

* 2tbsp All Purpose Flour

* 4 Eggs + 1 Egg Yolk

* 2tsp Vanilla Extract

* Zest from 1 Lemon

* 1/3cup Sour Cream

For the Chocolate Ganache:

* 1/2cup Whipping Cream

* 3/4cup Nutella Hazelnut Spread

For the Hazelnut Whipped Cream:

* 1cup Whipping Cream

* 2tbsp Confectioners Sugar

* 1tsp Vanilla Extract

* 1/3cup Nutella Hazelnut Spread

For the Topping:

* 1/2cup Hazelnuts chopped fine

* 1box Ferrero Roche boxes

* 1bag Mini Bueno Kinder Bars

* 4-6 Maltesers

Directions:

1. Pre-heat oven to 375degrees. Cover the bottom and sides of a 9"springform pan, with aluminum foil. Spray the springform pan with cooking spray.

2. To make the crust, combine the graham cracker crumbs, salt, sugar and melted butter in a bowl, and mix with a fork. Transfer the mixture to the prepared springform pan and press down using the back of a spoon. Bake at 375 degrees for 10 minutes. Remove from oven and leave to cool as you make the cheesecake filling. Turn the oven down to 325degrees.

3. To make the cream cheese filling, combine the cream cheese, sugar and flour, and using a stand mixer with a paddle attachment, beat the mixture until the creamy and smooth. Scrape the sides and the bottom of the bowl, as you go along.

4. Add the eggs, vanilla, lemon zest and sour cream to the mixture, and beat until combined, creamy and smooth.

5. Pour the mixture into the springform pan, and place pan in a sheet-cake pan, or baking pan, that can hold 1inch of water. Ensure the springform pan is covered well with the foil, and then pour in the water around the pan. Bake at 325degrees for 1.5 hours.

6. Once baked, take the pan with the springform pan in it out of the oven, and leave the springform pan in the water bath for 45 minutes to cool. Take the springform pan out of the water bath after 45 minutes, and remove the foil, and leave to cool.

7. Leave the cheesecake in the refrigerator overnight to rest.

8. The next day when you are ready to put the cheesecake together, combine the Nutella and whipping cream for the ganache in a heatproof bowl. Heat the mixture in the microwave, whisking well, in between bursts of heat. Leave to cool a bit, once combined.

9. To make the hazelnut whipped cream, combine the whipping cream, sugar and vanilla and using an electric hand whisk, whisk well, until stiff peaks form. Once stiff peaks have formed, fold in the Nutella hazelnut spread. Leave the whipped cream in the refrigerator until ready to use.

10. Place the cheesecake on a cake stand. Pour the ganache over the cheesecake starting in the middle, so that the ganache pours over the sides of the cheesecake. Sprinkle the chopped hazelnuts over the ganache. Leave in the refrigerator to chill for 1 hour.

11. Transfer the whipped hazelnut cream to a piping bag with a nozzle of your choice. Pipe the whipped cream onto the cheesecake. Leave in refrigerator to chill.

12. When you are ready to serve the cheesecake, decorate the cheesecake with the Ferrero Roches, Bueno Kinder bars, and Maltesers.

Enjoy!!!