Friday, 15 July 2016

Nutella Cheesecake

I have been making this cake since last 2 years and every time I make not a single crumb is left. It's a big hit in my Family, friends and my classmates. I get requests to make it again and again. 

I came across this recipe on one of Facebook's page and little research took me to homecookingadventures page where I got the detailed recipe. 

I adapted the recipe and am sharing it with you people. 

Photos don't do justice at all to this cake and hence I thought to put raw photos. 

This cake has two layers one of cream cheese and other of Nutella cream cheese. Last of Nutella ganache. 
I used digestive biscuits instead of Oreo biscuits 


Makes about 12-16 servings

250 g digestive biscuits 
6 tbsp (80 g) unsalted butter, melted

Cream Cheese Filling
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 cornstarch
2 tsp vanilla extract
4 eggs, room temperature
Nutella Topping
2/3 cup (190g) Nutella
1/3 cup (80g) heavy cream


Prepare the crust. Preheat oven to 350 F (180C). Crush the digestive biscuits 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.