Nutella Cheesecake (Print Version)
# Ingredients:
01 -
1.5 packs (200g) of Oreo cookies.
02 -
Melt 60g of unsalted butter.
03 -
3 teaspoons of powdered gelatin.
04 -
1/4 cup plain water.
05 -
500g block-style cream cheese, softened.
06 -
Half a cup of icing sugar.
07 -
1 cup of Nutella spread.
08 -
1 cup of whipping cream.
09 -
Half a cup of whipping cream.
10 -
Half a cup of Nutella spread.
11 -
1/4 cup dark chocolate chips.
12 -
Toasted and chopped hazelnuts, 1/4 cup.
13 -
1/2 cup whipping cream for garnish.
14 -
3 tablespoons of warmed-up Nutella.
# Instructions:
01 -
Line an 8-inch springform pan with parchment on the bottom.
02 -
Crush the Oreos into crumbs, combine with melted butter, and press firmly into the pan.
03 -
Mix gelatin and water, heat in the microwave for 15 seconds, then let it cool. Blend cream cheese, Nutella, and sugar until smooth. Add the cooled gelatin. Separately, whip the cream and carefully fold it into the Nutella blend.
04 -
Transfer filling into the pan and let it set in the fridge for an hour.
05 -
Melt chocolate, Nutella, and cream together until smooth, let it cool slightly, then pour over the chilled filling. Refrigerate for 3 hours.
06 -
Add a sprinkle of hazelnuts on top, pipe whipped cream around the edges, and drizzle slightly melted Nutella.
# Notes:
01 -
Only use block-style cream cheese, not the spreadable kind.
02 -
You could swap Nutella out for another hazelnut spread.
03 -
Add hazelnuts at the end and not before.
04 -
This dessert can be prepped ahead of time.
05 -
Gelatin ensures the texture holds up.
06 -
Toasting the hazelnuts brings out their flavor.