Nutella Ganache Covered Cheesecake

Nutella Ganache Covered Cheesecake

You will need a 9-inch spring-form pan.

INGREDIENTS

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the ganache:

• Please refer to this simple but perfect recipe from Maris at In Good Taste: Chocolate Nutella Ganache.

For the filling:

• 5 8oz packages cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole large eggs, at room temperature
• 2 large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

Optional garnish:

• Ferrero Rocher Fine Hazelnut Chocolates

METHOD

Preheat the oven to 350°F.

In a food processor or blender, process graham crackers till fine. If you don’t have a food processor, you can also place the crackers in a resealable bag and crush with a rolling pin. Add butter and sugar, and combine. Pour into pan, pressing down with fingers or measuring cup. Bake in the oven for about 8 minutes. Cool to room temperature.

Make the Chocolate Nutella Ganache. Use just enough (about 1/3 cup) to lightly coat the crust. Place in the refrigerator while you make the filling.

Raise the oven temperature to 450°F.

Make the filling. In a bowl of an electric mixer, cream the cream cheese and sugar on medium-high speed for about 5 minutes. The mixture should be light and fluffy. Lower the mixer speed to medium and add the eggs and egg yolks, a couple at a time, scraping down the bowl periodically. Lower the mixer speed to low and add the sour cream, lemon zest and vanilla extract. Pour into the refrigerated crust.

Place the pan on a foil covered baking sheet in the oven. Bake for 15 minutes. Turn down the oven to 225°F and bake for 1 hour and 15 minutes. Turn the oven off and open the oven door. Let the cheesecake sit in the opened oven untouched for 30 minutes. Carefully remove the cheesecake from the oven and allow it to cool completely at room temperature for three hours. Wrap in plastic wrap and refrigerate overnight.

The following day, carefully remove the cheesecake out of the pan: run a wet knife along the edge of the pan then unlatch the sides to remove. Stir the ganache to soften. Carefully and slowly pour the ganache over the cheesecake, starting in the center and allowing the ganache to move outwards and over the edge and sides of the cake, if you wish. Garnish with Ferrero Rocher Chocolates. Return to refrigerator and chill until the ganache is firm before serving.

Cheesecake recipe adapted from Ina Garten’s Raspberry Cheesecake, via Food Network.