New York Style Mini Cheesecakes with Hazelnut Topping

February 07, 2021

New York Style Mini Cheesecakes with Hazelnut Topping

Prep Time: 15 minutes

Baking time: 10 minutes for base + 22 minutes for cheesecake

Resting time: Overnight

Ingredients: (Makes 12-14 Mini Cheesecakes)

For the Crust:

* 1/2cup Graham Cracker Crumbs

* 1cup Oreo Cookie 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 Topping:

* 12-14 Ferrero Roche Chocolates

* 12-14 Bueno Kinder Bars (mini)

* 20-24 Maltesers

* 1/2cup Chopped Hazelnuts

Directions:

1. Pre-heat oven to 375degrees. Line a 12 cup muffin pan with muffin liners.

2. To make the crust, combine the graham cracker crumbs, Oreo cookie crumbs, salt, sugar and melted butter in a bowl, and mix with a fork. Transfer the mixture to the prepared muffin cups, 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 muffin liners. Bake at 325degrees for 22-24 minutes.

6. Once baked, take the pan out of the oven and leave the cheesecakes to cool in the pan.

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

8. The next day when you are ready to put the cheesecakes 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. Place the cheesecakes (remove liner)on a cake stand or serving platter of your choice. Pour the ganache over the cheesecakes starting in the middle, so that the ganache pours over the sides of the cheesecake (do not over pour). Sprinkle the chopped hazelnuts over the ganache. Leave in the refrigerator to chill for 1 hour.

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

Enjoy!