I’ve made it yesterday afternoon since I stayed home and I had plenty of free time. Originally the plan for my Sunday afternoon was different, I was suppose to join a friend of mine to a literary salon thing at Glamor Bar but I could barely move my body as the day before I had a super hardcore pole dance class. I had lots of fun trying to pull my self up the pole and spin in sexy positions but the consequences of all that work out have been devastating for my body.
Anyways, going back to the Nutella Cheesecake, this is a recipe worth trying and since it’s a cold dish, it is perfect for the summer time. Enjoy it!
For the traditional cheesecake recipe check put my blog: www.expatcucina.com
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Signing UpStep 1: Ingredients:
For the crust:
- 200 g digestive cookies
- 1/2 cup butter (113 g)
- 2 tbsp sugar (25 g)
For the filling:
- 250 g cream cheese
- 1/2 cup granulated sugar (100 g)
- 2 tbsp flour
- 1 tsp vanilla extract
- 2 eggs
- 100 g heavy cream
- 150 g Nutella
For the frosting:
- 60 g dark chocolate
- 1/3 cup butter (75 g)
- 80 g powdered sugar
- 1 tsp vanilla extract
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- I put half as much sugar in the crust and the filling as the recipe calls for. I eyeball the sugar for the crust completely, as I pretty much just want enough sugar to make the crust bulletproof. You MUST use digestives for the crust. Graham crackers just aren't the same. I constantly get great comments about the crust.
- I don't make the butter cream frosting (I think it's too sweet), I make a chocolate ganache with 60% dark chocolate.
- I make a raspberry fruit topping (which is a must now, it's the best), all I do is break down a couple of containers of fresh raspberries with 1/3 cup of sugar and lemon juice and cook it down until it thickens. Takes 15 minutes, if even. IMO, with the sweetness coming more from the fruit topping rather than the cake itself, it works better.
Welldone
One of my coveted high fives for you!
I made this, and... well. I love it. The icing is AMAZING.
When I took it out of the oven, it had risen about an inch... But it quickly sunk back to normal shape.
The taste is perfect!
5*, and.... BOOKMARKED. :D
Love it.
Also, since I don't have a spring form pan, I found that lining a regular pan with baking paper worked just as well.
I separated the filling into two bowls once it was mixed and only added nutella to half of it. When filling the cake I poured in the white mix first, then dolloped the chocolate mix on top. Swirling a knife through it looked great. Unfortunately once it was baked the swirls were kind of hard to see. The top of the cake had a healthy brown colour across it which masked the swirls.
If I were to cook it again I would definitely use less sugar. It was super sweet. Also, I would use a slightly smaller tin, as the filling was a bit thin across the top of the cake.
A very tasty recipe though, and simple enough to make. Thanks very much for sharing.