Nutella Cheesecake
Nutella Cheesecake Recipe - Quick and Creamy Dessert
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours and 20 minutes
Number of servings: 8
Nutella cheesecake is an irresistible dessert, perfect for chocolate and hazelnut cream lovers. This quick and simple cheesecake combines the creamy texture of cheese with the richness of Nutella, resulting in a delight that will impress everyone. Whether you serve it at a party or as a special dessert for yourself, this cheesecake will surely become a staple recipe in your culinary repertoire.
Ingredients:
For the cheesecake base:
- 200 g digestive biscuits or cocoa biscuits
- 100 g unsalted butter, melted
For the filling:
- 400 g mascarpone cheese
- 250 g Nutella
- 100 g powdered sugar
- 200 ml heavy cream
- 1 teaspoon vanilla extract
Instructions:
1. Preparing the base: Start by crushing the biscuits in a food processor or wrapping them in a clean towel and crushing them with a rolling pin. Mix the crushed biscuits with the melted butter until you get a homogeneous mixture that resembles wet sand. This mixture will form the base of your cheesecake.
2. Forming the base: Line the bottom of a springform pan with parchment paper and sprinkle the biscuit mixture. Press firmly with a spatula to obtain a compact base. This step is essential to prevent the cheesecake from cracking. Place the pan in the refrigerator for about 30 minutes so that the base sets.
3. Preparing the filling: In a large bowl, add the mascarpone cheese, Nutella, powdered sugar, and vanilla extract. Use an electric mixer to combine the ingredients on medium speed until they become smooth and creamy. Make sure there are no lumps for a perfect texture.
4. Adding the whipped cream: In another bowl, whip the heavy cream until it becomes stiff. Then, gradually fold it into the cheese and Nutella mixture using a spatula, making gentle up-and-down motions to keep the air in the whipped cream. This will give the cheesecake a light and fluffy texture.
5. Assembling the cheesecake: Remove the base from the refrigerator and pour the filling evenly on top. Level the surface with a spatula and put the cheesecake back in the refrigerator for at least 4 hours or, ideally, overnight. This chilling time is crucial for allowing the cheesecake to set and develop its flavors.
6. Serving: Once the cheesecake has set, carefully remove the springform ring. You can decorate the cheesecake with an additional layer of Nutella on top, or with chopped toasted nuts for added texture. Also, serve it with fresh fruits like raspberries or strawberries to add a note of acidity that will contrast beautifully with the sweetness.
Practical tips:
- Make sure the mascarpone cheese is at room temperature for better mixing with the other ingredients.
- If you want a vegan version, you can replace the mascarpone cheese with a mixture of silken tofu and coconut cream, and Nutella with a vegan chocolate spread.
- You can experiment with various toppings, such as chocolate chips, caramel, or even a fruit sauce, to customize the cheesecake.
This Nutella cheesecake is not only easy to make but also a spectacular dessert that will win the hearts of any sweet tooth. Enjoy every slice and relish the reactions of your loved ones!
The base is made from biscuits and melted butter. Line the bottom of a springform pan with the biscuit mixture. Refrigerate until you prepare the cream. Mix the cheese well with the sugar. Add Nutella and well-beaten whipped cream. Pour the cream over the biscuit base. Smooth and shape as you like. Place in the refrigerator (preferably overnight) or at least for 4 hours; either way, don't eat it all, and you'll find that the next day it's even better. Enjoy! The Nutella Cheesecake recipe was suggested by EATALY on the recipe forum.
Ingredients: For the cheesecake base: 250 g crushed biscuits preferably with cocoa (I used those with chocolate chips), 80 - 100 g melted butter. For the Nutella cream: 5 heaping tablespoons of Nutella (weighing almost 200 g), 4 tablespoons powdered sugar, 320 g spreadable cream cheese (I used Philadelphia), 400 g whipped cream.
