Hazelnut Cheesecake

Creamy, deeply toasted hazelnut cheesecake that's fancy enough for a dinner party but made entirely ahead.

Ingredients:

• Polvorones Cookie Crust

• 282.5 Grams Polvorones Cookies* 

• 4 Tb melted Butter

• Hazelnut Cheesecake Layer

• 32 oz cream cheese, softened

• 1/4 cup granulated sugar

• 4 large eggs

• 1 1/2 cups Nutella Spread

• 1 cup Heavy Cream

• 1 /2 tsp salt

Hazelnut Ganache

• 2 Tb Nutella

• 1 Tb Heavy Whipping Cream

*Substitute Polvorones for Sugar Cookies

Instructions:

1. Preheat Oven to 400F. Meanwhile wrap a 9-inch springform cheesecake pan in aluminum foil and set aside. This is to prevent leakage. Place an inch of water in a 10 to 12-inch cake pan to create a water bath. 

2. In a food processor (or by hand) crush cookies and combine with butter to form the crust. Press evenly across the bottom of the cheesecake pan, pulling some of the crust up the sides. Bake for 10 minutes and allow to cool. 

3. Lower oven to 375F. 

4. In a stand mixer (or with a hand mixer) with a paddle attachment, cream the butter and sugar on high. Scrape sides of the bowl and then with mixer on a lower setting, add one egg at a time. Stir and scrape the bowl after each egg. 

5. Add the Nutella, heavy cream, and salt. On a low speed, beat mixture until smooth.

6. Pour into the prepared pan with cooled cookie crust and place pan into the water bath. Bake for 15 minutes and then without opening the oven door, lower the temperature to 325F and bake for an additional 50-60 minutes, or until set. (Should still jiggle slightly in the center)

7. Once ready, turn the oven off and crack the oven door. Leave the cheesecake inside for 20 minutes to allow to set without cracking. 

8. Remove cheesecake from the oven, the water bath, and allow to cool for 60 minutes at room temperature. When pan is able to be handled, also remove the foil. When ready, cover the top of the cheesecake with paper towels and loosely cover pan plastic wrap. Cool in fridge overnight, or for at least 4 hours. 

9. While the cheesecake is cooling, make the ganache by combining Nutella and heavy cream in a small pan and melt until combined and smooth. Allow to cool slightly before pouring over the cheesecake.

**Serve cheesecake with Ganache, toasted Hazelnuts, and a dollop of Plum or Blackberry Jam

Chocolate Chip and Black Salt Cookies

Is there anything better than a freshly baked cookie? Yes, the only thing better is a freshly baked chocolate chip cookie with a sprinkling Black Lava Salt. It is the the perfect balance of sweet, salty, chocolate, and perfection!

Inspiration for this dish came from a cooking workshop I put together to teach people how to put together the perfect picnic. This was one of three recipes I demonstrated and one of six recipes that I provided to attendees of my class. These cookies are perfect make ahead treats for a picnic, a get together, or just to have around your house for an afternoon treat. Why did I choose Black Lava Salt as the topping? It is has a distinctive earthy yet mildly smoky flavor that goes perfect with chocolate. If you do not have access to Black Lava Salt you can use Kosher Salt.

Chocolate Chip and Black Lava Salt Cookies

Prep: 10 Min | Cook: 10 Minutes | Servings: 15 cookies

Ingredients:

• 2 sticks butter, unsalted and melted

• 1 1/4 cup Sugar

• 1.5 Tbs Molasses

• 1 Egg

• 2 tsp Vanilla Extract

• 2 Tbs Milk Powder

• 1 1/4 tsp Kosher Salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 12 oz semisweet chocolate chips

• 1/4 tsp Black Lava Salt ( I used Pasolivo Black Lava Salt )

• 1 1/4 cup flour

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, with a paddle attachment, or by hand with a wooden spoon, mix together sugar and melted butter. Stir vigorously for about 1 minute.

3. In a separate bowl mix together egg and vanilla. Add to sugar mixture and stir until mix is combined with a glossy sheen (about one min).

4. In a separate bowl whisk together flour, milk powder, salt, baking powder, baking soda. Stir into sugar mix until just combined. Do not over mix, Stir in chocolate chips until evenly distributed.

5. Using an ice cream scoop or hands, form dough into balls roughly the size of a golf ball. Place on baking sheet lined with parchment paper (place about 2 to 3 inches apart).

6. Bake for 9 to 11 minutes until golden brown. Cool on a rack.