Nutella Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup Nutella.
02 -
1/4 cup water.
03 -
2 tablespoons melted butter.
04 -
200g crushed Oreo cookies (1.5 packs).
05 -
1 cup chilled heavy cream.
06 -
1/4 cup dark chocolate chips.
07 -
1/4 cup toasted hazelnuts, chopped small.
08 -
3 teaspoons plain gelatin powder.
09 -
3 tablespoons warm Nutella for drizzling.
10 -
1/2 cup powdered sugar, sifted.
11 -
500g softened block cream cheese.
12 -
1/2 cup Nutella for ganache.
13 -
1/2 cup heavy cream for ganache.
# Instructions:
01 -
Cover the bottom of an 8-inch springform pan with parchment paper.
02 -
Grind Oreos into crumbs, stir in butter. Press firmly into the pan’s bottom.
03 -
Sprinkle gelatin over water and let it sit for a few minutes. Heat in the microwave until dissolved and let it cool off. Whisk cream cheese, Nutella, and sugar until smooth. Stir in the cooled gelatin mix. In a separate bowl, whip the cream until fluffy. Fold it gently into the Nutella mixture.
04 -
Spoon the filling onto the base, then refrigerate for about an hour.
05 -
Warm the cream, Nutella, and chocolate chips together, then mix until perfectly velvety. Let it cool slightly for a few minutes before pouring it onto the solid filling. Refrigerate for 3 more hours to firm up.
06 -
After chilling, scatter chopped hazelnuts across the top. Use a piping bag to make whipped cream swirls around the edges, then drizzle with warmed Nutella.
# Notes:
01 -
Always use block cream cheese, not the spreadable kind.
02 -
You could replace Nutella with any other hazelnut spread.
03 -
Hazelnuts should not go on too early.
04 -
Can be prepped in advance.
05 -
Gelatin helps hold it together.
06 -
Toast your hazelnuts for extra taste.