No Bake Chocolate Hazelnut Cheesecake

This is quite a popular recipe I use while out at sea on the supply boats cooking. I have been asked several times over the years to share my recipe with them, so I thought to myself why not make it on my cooking channel and today it happened. This a sure shot with chocolate lovers, it really embraces the chocolate hazelnut spread, rich and not too sweet. The cheesecake reminds me a little of those fudge ice creams we used to get as kids (as "kids" wink, wink), no bake is also nice sometimes. Anyway let's get to it shall we? Above is the video if you would like to have a watch or you could just follow through the steps.

• 2 pkgs. cream cheese
• 1 1/2 cup chocolate hazelnut spread
• 1 cup heavy cream
• 1 1/2 graham crumbs
• 1/4 cup butter melted

Ganache:

• 1 1/2 cup semi-sweet chocolate chips
• 1 cup heavy cream

Equipment:

• spring form pan (9 inch would be best)
• stand mixer with wire whisk attachment
• or a hand mixer
• medium sized bowl
• rubber spatula
• measuring cups and spoons

In a medium mixing bowl comine the graham crumbs and melted butter. Spread and press the graham crumb mixture with a spoon, spatula or your hand is fine. Unless you are germaphobic, then it maybe not such a good idea.

In a stand mixer with a wire whisk attachment or in a bowl with a hand mixer, beat the two packages of cream cheese until smooth and scrape down the sides with a rubber spatula. Add the chocolate hazelnut spread and beat it some more, good time to scrape down the sides again. Next add the one cup of heavy and beat it one last time until well incorporated. There is no need to add any sugar to this recipe, I mean have you tried chocolate hazelnut spread? Teeth hurting sweet!!! It's nice that the cream cheese dulls the sweetness just enough.

Now that filling is whipped into shape, poor it over your graham crumb base and smooth it out with a rubber spatula. Place the cheese cake in the freezer for as long as you can handle it. Overnight is best but no less then two hours.

While you wait and sob to yourself you can distract your hunger pains with more chocolate....That you can't eat just yet. With your chocolate chips in a bowl waiting, add 1 cup of heavy cream to a small sauce pan and bring to a boil slowly over medium heat while whisking with a wire whisk, so you don't scorch the cream. As soon as the cream is boiled poor it over the chocolate chips and whisk until you see a nice chocolaty sauce form and there are no lumps. Let that cool for 10-15 minutes.

Here is where you get to take the cake out of the freezer and poor that lovely ganache all over it but first take a knife and cut around the edge of the spring form pan, releasing the cake from the sides. Remove the outer rim and transfer the cake to a round cake sever or large plate so you don't make a mess. Now spread your ganache all over the top of the cheesecake, don't worry about it dripping down the sides, it looks cool. The great part about this is that the ganache is going to harden right away because the cake is cold so you get to enjoy it right after. Serves 12 or so, deepening on how big or small you cut the pieces. Enjoy it with your favourite whip cream or come back tomorrow for my orange sauce recipe.