Nutella Cheesecake
Nutella Cheesecake consisiting of a really dark chocolaty crust made with Oreo cookies, a white cream cheese layer, followed by a Nutella layer followed and topped with an intense Nutella Glaze which makes it totally irresistible.
Ingredients
Crust
- 250 g (about 30 oreo cookies) , cream removed
- 6 tbsp (80 g) unsalted butter , melted
- 35 oz (1 kg) cream cheese , room temperature
- 3/4 cup (175g) heavy cream + 2 tbsp , cold
- 2/3 cup (190g) Nutella
- 1 cup (200g) sugar
- 1 tbsp (8g) cornstarch
- 2 tsp (10g) vanilla extract
- 4 eggs , room temperature
Nutella Topping
- 2/3 cup (190g) Nutella
- 1/3 cup (80g) heavy cream
Instructions
- Prepare the crust. Preheat oven to 350 F (180C). Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
- Reduce oven temperature to 300 F (150C).
- Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
- In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
- Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.
- Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
- Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
- Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
- Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.
- Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.
Video
Nutrition
Serving: 1gCalories: 516kcalCarbohydrates: 36.3gProtein: 8gFat: 38.6gSaturated Fat: 24.2gCholesterol: 134mgSugar: 27.9g