Nutella Ganache Covered Cheesecake
Don’t blink. Because if you do, a decade passes. Just like that.
Loved ones lost.
Houses become homes.
Farewells turn into new beginnings.
10 years ago today, I married the man I have grown to love more and more each day, in ways I could have never understood a decade ago. The years have brought us closer, and we have been blessed, in so many ways. I share glimpses of this with you. And I wouldn’t be able to do any of this without him.
So, something sweet. This Nutella Ganache Covered Cheesecake represents so much of our ten years of marriage. There is the sweet, there is the savory. There is the appreciation of the unknown (you may be surprised to learn that this Nutellaholic married a man who did not understand the virtues of chocolate hazelnut until recently – proof that we all can learn to love something new, if only we try). There is the nostalgic (the day I met my husband, I ate a chocolate dipped cheesecake). There is the shared (we both love a good New York style cheesecake).
I have long been on the hunt for a New York style cheesecake recipe that reminds me of the dense yet fluffy creations I grew up on back East. Many versions later, I think I have finally found one that works, for now. I turned to Ina Garten; if anyone would understand a good cheesecake, surely she might…and she did not let me down.
Celebrate with us – celebrate those milestones – appreciate the sweetness of love.
Nutella Ganache Covered Cheesecake
You will need a 9-inch spring-form pan.
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
Ferrero Rocher Fine Hazelnut Chocolates
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.