This is definitely a dessert you need to add to your must-make list. If you are a fan of Nutella, you need to try out this cheesecake recipe. The cheesecake is super easy to make. It starts with an Oreo crust. The best kind of crust. The base of the filling is cream cheese, at room temperature so that it’s easy to beat and combine with the other ingredients. What I love most about this cake is the chopped toasted hazelnuts that give each bite a nice crunch and texture.
The hardest part of this recipe is waiting for the cheesecake to firm up in the fridge.
- 280 gr of Oreo crumbs, leave filling in Oreos
- 60 gr of soft unsalted butter, melted
- 400 gr of Nutella, at room temperature
- 100 gr of chopped toasted hazelnuts
- 500 gr of cream cheese, at room temperature
- 100 gr of sugar
- 5 ml of vanilla extract
- 20 gr of cocoa powder
- 200 ml of cream
- 200 gr of dark chocolate , chopped
In large bowl combine Oreo crumbs with melted butter,1 tablespoon of Nutella and 3 tablespoons of the hazelnuts and all mix well with the spoon. Press crumbs into the bottom and halfway up the sides of a medium springform pan. Place in the fridge to chill.
Beat cream cheese, sugar, vanilla extract, the remaining Nutella and cocoa powder together in a large bowl until smooth and well combined. Pour filling into crust and smooth the top. Refrigerate for about one hours or until firm.
To make the ganache, pour the cream into a medium pot and heat it until it is almost but not quite boiling. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy.
Remove cheesecake from springform pan and place on cake plate. Let the ganache to cool slightly and thicken before pouring over cheesecake. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least six hours or overnight.
Serve straight from the fridge for best results.
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