Name: Hazelnut chocolate cheesecake
Yield: 12 servings

Ingredients

Yields

12 servings

Hazelnut praline

190 g raw hazelnuts
40 g raw almonds
80 g vanilla or white sugar
5 g sunflower or neutral oil

White chocolate ganache

300 g heavy cream (35% fat)
100 g white chocolate
3 g gelatine

Hazelnut crunch

60 g toasted chopped hazelnuts
60 g butter wafers
40 g chocolate pearls or chocolate chips
40 g dark chocolate (70%)
40 g butter

Hazelnut cream cheese

500 g cream cheese
400 g white chocolate ganache
250 g mascarpone or cream cheese
200 g hazelnut praline
150 g sour cream or crème fraîche
80 g powdered sugar

Dark chocolate ganache

100 g heavy cream (35% fat)
50 g dark chocolate (70%)
50 g dark chocolate (50%)
50 g butter

Assembly

60 g hazelnut praline
Toasted hazelnuts
Chocolate pearls

Directions

Prep. time

1h 10m

Hazelnut praline
- 190 g raw hazelnuts
- 40 g raw almonds
- 80 g vanilla or white sugar
- 5 g sunflower or neutral oil
- Place the hazelnuts and almonds evenly on a baking tray and bake them at 150º C for 15 minutes.
- Once toasted, take them out of the oven and leave them to cool to room temperature.
- Meanwhile, in a saucepan, heat the sugar over medium heat until it turns a deep amber caramel.
- Then turn off the heat and pour the caramel onto a baking tray lined with baking paper and leave to crystallise completely.
- When the two previous preparations have cooled, chop the caramel and place it in a food processor together with the toasted pistachios.
- Process for a few minutes until a uniform paste is obtained and then add the sunflower oil. Process until the mixture becomes liquid, smooth and shiny.
- Set aside at room temperature until use.
White chocolate ganache
- 300 g heavy cream (35% fat)
- 100 g white chocolate
- 3 g gelatine
- Heat 100 g of cream in a saucepan over medium heat until it starts to boil.
- Then, turn off the heat and pour it over the white chocolate in a container suitable for the refrigerator.
- Wait a few seconds for the hot cream to melt the chocolate and, using a rubber spatula, mix it all together.
- Then add the rest of the cold cream and emulsify the mixture with a whisk.
- Cover the cream with cling film and keep in the fridge for at least 4 hours, ideally overnight.
Hazelnut crunch
- 60 g toasted chopped hazelnuts
- 60 g butter wafers
- 40 g chocolate pearls or chocolate chips
- 40 g dark chocolate (70%)
- 40 g butter
- In a bowl, mix the chopped wafer, hazelnuts and chocolate pearls.
- Then melt the butter and the dark chocolate and pour it over the previous mixture.
- Mix everything well with the help of a spatula and transfer it to a 20 cm baking tin lined with baking paper.
- Spread the mixture evenly over the entire surface and smooth it out with a spatula or the bottom of a smooth glass.
- Bake with heat from top to bottom at 180º C for 15 minutes.
- Then leave to cool and set aside at room temperature until ready to use.
Hazelnut cream cheese
- 500 g cream cheese
- 400 g white chocolate ganache
- 250 g mascarpone or cream cheese
- 200 g hazelnut praline
- 150 g sour cream or crème fraîche
- 80 g powdered sugar
- In the bowl of the mixer, pour the white chocolate ganache and beat it until you have firm peaks, like a Chantilly.
- Set aside in the refrigerator until ready to use.
- Next, in the bowl of the mixer, mix the cream cheese and mascarpone together with the icing sugar and beat with the mixing paddle until creamy and the sugar is fully integrated.
- Add the hazelnut praline and mix well.
- Then add the fresh cream and the whipped white chocolate ganache and mix until well blended.
- Then, transfer the mixture into a 20 cm diameter mould lined with acetate, smooth the top with a spatula and freeze overnight.
Dark chocolate ganache
- 100 g heavy cream (35% fat)
- 50 g dark chocolate (70%)
- 50 g dark chocolate (50%)
- 50 g butter
- In a saucepan, heat the cream until it starts to boil.
- Then turn off the heat, pour the hot cream over the chocolates in a bowl and stir well with a rubber spatula.
- Finally, add the butter and beat with a whisk until the mixture is smooth and shiny.
- Set aside at room temperature until use.
Assembly
- 60 g hazelnut praline
- Toasted hazelnuts
- Chocolate pearls
- Place the hazelnut crunch on a plate.
- Remove the hazelnut cream cheese from the freezer, unmould it and place it on top of the hazelnut crunch.
- Leave to defrost at room temperature for about 2 hours.
- Then put the dark chocolate ganache into a piping bag with a petal nozzle. Put the remaining hazelnut praline into a piping bag without a nozzle as well.
- Then pipe the dark chocolate ganache in a spiral shape from the centre.
- Finally, make a small cut in the tip of the piping bag with the praline, decorate as desired and add some toasted hazelnuts and chocolate pearls on top.
- Keep in the fridge until ready to eat and leave at room temperature for 15 minutes before serving.

Hazelnut praline

190 g raw hazelnuts
40 g raw almonds
80 g vanilla or white sugar
5 g sunflower or neutral oil

White chocolate ganache

300 g heavy cream (35% fat)
100 g white chocolate
3 g gelatine

Hazelnut crunch

60 g toasted chopped hazelnuts
60 g butter wafers
40 g chocolate pearls or chocolate chips
40 g dark chocolate (70%)
40 g butter

Hazelnut cream cheese

500 g cream cheese
400 g white chocolate ganache
250 g mascarpone or cream cheese
200 g hazelnut praline
150 g sour cream or crème fraîche
80 g powdered sugar

Dark chocolate ganache

100 g heavy cream (35% fat)
50 g dark chocolate (70%)
50 g dark chocolate (50%)
50 g butter

Assembly

60 g hazelnut praline
Toasted hazelnuts
Chocolate pearls

Hazelnut chocolate cheesecake

Hazelnut praline

White chocolate ganache

Hazelnut crunch

Hazelnut cream cheese

Dark chocolate ganache

Assembly

Hazelnut praline

190 g raw hazelnuts
40 g raw almonds
80 g vanilla or white sugar
5 g sunflower or neutral oil

White chocolate ganache

300 g heavy cream (35% fat)
100 g white chocolate
3 g gelatine

Hazelnut crunch

60 g toasted chopped hazelnuts
60 g butter wafers
40 g chocolate pearls or chocolate chips
40 g dark chocolate (70%)
40 g butter

Hazelnut cream cheese

500 g cream cheese
400 g white chocolate ganache
250 g mascarpone or cream cheese
200 g hazelnut praline
150 g sour cream or crème fraîche
80 g powdered sugar

Dark chocolate ganache

100 g heavy cream (35% fat)
50 g dark chocolate (70%)
50 g dark chocolate (50%)
50 g butter

Assembly

60 g hazelnut praline
Toasted hazelnuts
Chocolate pearls

Pistachio cherry cheesecake

Hazelnut tartlets

Gianduja tart

Hazelnut creamcheese

Hazelnut chocolate cheesecake

Hazelnut praline

White chocolate ganache

Hazelnut crunch

Hazelnut cream cheese

Dark chocolate ganache

Assembly

Hazelnut praline 190 g raw hazelnuts 40 g raw almonds 80 g vanilla or white sugar 5 g sunflower or neutral oil

White chocolate ganache 300 g heavy cream (35% fat) 100 g white chocolate 3 g gelatine

Hazelnut crunch 60 g toasted chopped hazelnuts 60 g butter wafers 40 g chocolate pearls or chocolate chips 40 g dark chocolate (70%) 40 g butter

Hazelnut cream cheese 500 g cream cheese 400 g white chocolate ganache 250 g mascarpone or cream cheese 200 g hazelnut praline 150 g sour cream or crème fraîche 80 g powdered sugar

Dark chocolate ganache 100 g heavy cream (35% fat) 50 g dark chocolate (70%) 50 g dark chocolate (50%) 50 g butter

Assembly 60 g hazelnut praline Toasted hazelnuts Chocolate pearls

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Hazelnut praline

190 g raw hazelnuts
40 g raw almonds
80 g vanilla or white sugar
5 g sunflower or neutral oil

White chocolate ganache

300 g heavy cream (35% fat)
100 g white chocolate
3 g gelatine

Hazelnut crunch

60 g toasted chopped hazelnuts
60 g butter wafers
40 g chocolate pearls or chocolate chips
40 g dark chocolate (70%)
40 g butter

Hazelnut cream cheese

500 g cream cheese
400 g white chocolate ganache
250 g mascarpone or cream cheese
200 g hazelnut praline
150 g sour cream or crème fraîche
80 g powdered sugar

Dark chocolate ganache

100 g heavy cream (35% fat)
50 g dark chocolate (70%)
50 g dark chocolate (50%)
50 g butter

Assembly

60 g hazelnut praline
Toasted hazelnuts
Chocolate pearls