Next, I place the softened cream cheese in a large mixing bowl and beat it until creamy and lump-free.
Then I add the eggs one at a time, mixing well after each addition until they are fully incorporated.
Next, I add the hazelnut spread and mix everything together until the batter becomes smooth, thick, and evenly combined. The chocolate-hazelnut aroma at this point is already irresistible.
I pour the cheesecake batter into the prepared baking pan and gently smooth the surface with a rubber spatula.
I place the pan in the preheated oven and bake for about 30 to 35 minutes, or until the edges are set while the center still has a slight jiggle.
After baking, I remove the cheesecake from the oven and let it cool completely at room temperature. I don’t slice it while it’s warm because the filling needs time to settle.
Once cooled, I transfer the cheesecake to the refrigerator and chill it for at least 2 to 4 hours. For the best texture, I like to chill it overnight.
When I’m ready to serve it, I slice the cheesecake while chilled and enjoy its rich, creamy hazelnut flavor.
Pro Tips for Best Results
I always recommend using softened cream cheese so the batter mixes smoothly without lumps.
If your hazelnut spread is very thick, let it sit at room temperature for a little while before mixing.
Don’t overmix the batter once everything is combined. Mix just until smooth and incorporated.
Avoid overbaking the cheesecake. The center should still have a slight jiggle when it comes out of the oven.
Chill the cheesecake thoroughly before slicing for the creamiest texture and cleanest slices.
Common Mistakes to Avoid
Using cold cream cheese can result in a lumpy batter, so always allow it to soften first. Another common mistake is overbaking. If the center becomes completely firm in the oven, the cheesecake may lose some of its creamy texture. (See the next page below to continue…)
