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Difficulty
Medium

Hazelnut chocolate cheesecake

Rich and decadent union of hazelnuts and chocolate combined in a cheesecake with a crunchy granola base
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    Chocolate ganache
    Hazelnut
    Hazelnut praline
    Hazelnut creamcheese
    Hazelnut crunch
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Ingredients
Welcome to La PĆ¢tisserie du Monde!
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Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
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Ingredients
Yields
12 servings

Hazelnut praline

  • 190 gr. raw hazelnuts
  • 40 gr. raw almonds
  • 80 gr. vanilla or white sugar
  • 5 gr. sunflower or neutral oil

White chocolate ganache

  • 300 gr. heavy cream (35% fat)
  • 100 gr. white chocolate
  • 3 gr. gelatine

Hazelnut crunch

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

Hazelnut cream cheese

  • 500 gr. cream cheese
  • 400 gr. white chocolate ganache
  • 250 gr. mascarpone or cream cheese
  • 200 gr. hazelnut praline
  • 150 gr. sour cream or crĆØme fraĆ®che
  • 80 gr. powdered sugar

Dark chocolate ganache

  • 100 gr. heavy cream (35% fat)
  • 50 gr. dark chocolate (70%)
  • 50 gr. dark chocolate (50%)
  • 50 gr. butter

Assembly

  • 60 gr. hazelnut praline
  • Toasted hazelnuts
  • Chocolate pearls
hazelnut-6 cocoa-2
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Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
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Directions
Prep. time
1h 10m

  1. Hazelnut praline
    • 190 gr. raw hazelnuts
    • 40 gr. raw almonds
    • 80 gr. vanilla or white sugar
    • 5 gr. sunflower or neutral oil

    • Place the hazelnuts and almonds evenly on a baking tray and bake them at 150Āŗ 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.

  2. White chocolate ganache
    • 300 gr. heavy cream (35% fat)
    • 100 gr. white chocolate
    • 3 gr. 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.

  3. Hazelnut crunch
    • 60 gr. toasted chopped hazelnuts
    • 60 gr. butter wafers
    • 40 gr. chocolate pearls or chocolate chips
    • 40 gr. dark chocolate (70%)
    • 40 gr. 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 180Āŗ C for 15 minutes.
    • Then leave to cool and set aside at room temperature until ready to use.

  4. Hazelnut cream cheese
    • 500 gr. cream cheese
    • 400 gr. white chocolate ganache
    • 250 gr. mascarpone or cream cheese
    • 200 gr. hazelnut praline
    • 150 gr. sour cream or crĆØme fraĆ®che
    • 80 gr. 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.

  5. Dark chocolate ganache
    • 100 gr. heavy cream (35% fat)
    • 50 gr. dark chocolate (70%)
    • 50 gr. dark chocolate (50%)
    • 50 gr. 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.

  6. Assembly
    • 60 gr. 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.

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    Hazelnut praline
  • 190 gr. raw hazelnuts
  • 40 gr. raw almonds
  • 80 gr. vanilla or white sugar
  • 5 gr. sunflower or neutral oil
    White chocolate ganache
  • 300 gr. heavy cream (35% fat)
  • 100 gr. white chocolate
  • 3 gr. gelatine
    Hazelnut crunch
  • 60 gr. toasted chopped hazelnuts
  • 60 gr. butter wafers
  • 40 gr. chocolate pearls or chocolate chips
  • 40 gr. dark chocolate (70%)
  • 40 gr. butter
    Hazelnut cream cheese
  • 500 gr. cream cheese
  • 400 gr. white chocolate ganache
  • 250 gr. mascarpone or cream cheese
  • 200 gr. hazelnut praline
  • 150 gr. sour cream or crĆØme fraĆ®che
  • 80 gr. powdered sugar
    Dark chocolate ganache
  • 100 gr. heavy cream (35% fat)
  • 50 gr. dark chocolate (70%)
  • 50 gr. dark chocolate (50%)
  • 50 gr. butter
    Assembly
  • 60 gr. hazelnut praline
  • Toasted hazelnuts
  • Chocolate pearls