Скачать или смотреть Baked Nutella Cheesecake with Ganache | Chocolate Hazelnut Dream

Baked Nutella Cheesecake (9-inch)
With Chocolate Cracker Crust and Nutella Ganache Topping

Crust:
• 2 cups (200 g) crushed chocolate crackers (chocolate graham or digestive)
• 6 tbsp (85 g) unsalted butter, melted

Filling:
• 24 oz (675 g) cream cheese, softened
• 3 large eggs
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (180 g) sour cream
• 3/4 cup (225 g) Nutella

Nutella Ganache Topping:
• 1/2 cup (150 g) Nutella
• 1/4 cup (60 ml) heavy cream (warmed)

Decorations:
• Chopped hazelnuts

Instructions:
1. Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper (bottom and sides).
2. Mix the crushed chocolate crackers and melted butter until evenly moistened.
3. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool while preparing the filling.
4. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
5. Beat in the eggs one at a time, just until incorporated.
6. Add the sour cream and Nutella. Mix until smooth and fully blended.
7. Pour the filling over the crust and smooth the top.
8. Bake for 50–60 minutes, or until the edges are set and the center still slightly wobbles. (Optional: Bake in a water bath for an ultra-smooth texture.)
9. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Then transfer to room temperature for another hour before refrigerating.
10. Chill for at least 6 hours or overnight.
11. For the ganache topping, warm the heavy cream and mix it with Nutella until smooth and spreadable. Let cool slightly.
12. Spread the ganache over the chilled cheesecake.
13. Garnish with chopped hazelnuts.

Enjoy!

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