Instructables

The Nutella Cheesecake

Featured
Picture of The Nutella Cheesecake
This is definitely one of the most delicious dessert I have prepared in the last months. Its soft and creamy texture and its crispy base make this Nutella cheesecake one of my favorite dessert ever now!

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

 
Remove these adsRemove these ads by Signing Up

Step 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

Step 2: Step 1: Make the Base

Picture of Step 1: Make the Base
DSC_1919.JPG
Grease, or spray with Pam, a spring form pan. Preheat oven to 300 degrees F (150 degrees C). In a bowl combine the cookies (finally crushed), sugar, and melted butter.

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling.

Step 3: Step 2: make the filling

Picture of Step 2: make the filling
DSC_1921.JPG
In bowl place the cream cheese, sugar, and flour.  Beat on medium speed until smooth

Step 4: Step 3: add the eggs

Picture of Step 3: add the eggs
Add the eggs, one at a time, beating well after each addition

Step 5: Step 4: let's nutell it!

Picture of Step 4: let's nutell it!
DSC_1924.JPG
Add the Nutella and heavy cream and stir well

Step 6: Step 5: bake it

Picture of Step 5: bake it
Take the crust out of the refrigerator and pour in the filling. Bake it at 150 C (300 F) for about 1h and 15 min.

1-40 of 69Next »
shy_violet3 years ago
It's official... I think I love you for posting this recipe. Lol :D
ExpatCucina (author)  shy_violet3 years ago
Thank you :)
ekosgothika11 months ago
Great!
It's really tasty!
I might use less sugar, and I didn't use the frosting, everyone in my house loved it, I'm going to make several of this for this Christmas!
Thank you for this recipe
Renee!1 year ago
Mmmm.... Nutella! ;D
d.nella2 years ago
I've made this about a dozen times now and most recently for Thanksgiving, so I thought I'd share what I do different here, as the first time I made it I thought it was delicious, but too sweet. Otherwise, I really love this recipe, especially since it calls for so little flour (makes a more flavorful cheesecake, I think).

- 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.
DaniMoA2 years ago
I've just finished making this recipe i hope it taste as good as it looks! I´m hoping to impress my mother in law !
Hey, I made this on saturday. And it was awesome! Next time I make it, though, I think I will cut out some of the sugar.
I will have to make this on Saturday. I'm wiping up drool just looking at it...
cheesecake and nuttella, AWESOME COMBO!!!!
fostermoody2 years ago
I made it and it went over really well! I replaced the digestive cookies with oreos, and it worked really well, but it was extremely rich. I also put blueberry sauce as a topping, and that worked as a great compliment to the nutella.
Biggsy3 years ago
Oh ho ho ho... now if I didn't loathe cheesecake I would TOTALLY plough in face first :D

Welldone

One of my coveted high fives for you!
hi.jpg
ExpatCucina (author)  Biggsy3 years ago
Thank you so much :) Enjoy the cake!
Bartboy4 years ago
Amazing. AMAZING.
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.
Yabes4 years ago
I use Speculoos for the crust, very nice :)
jiniz4 years ago
A digestive cookie?  That's something from the UK, isn't it - that and all the items in grams tipped me off.  ;-)   I'm guessing graham crackers would work?  Oooh, or maybe some crushed 'Nilla Wafers.
Digestive cookies/biscuits are available all over the US. They are different than graham crackers and I would say deserve the look to get them. The texture is great for crusts. I think it is far superior to the options you mentioned for substitution. Go out on a limb! You'll love them!


You can get Digestive Biscuits at World Market and at some Trader Joe's.
clarkt jiniz4 years ago
I used to make a pretty good low cal cheesecake crust using Snackwell's and Butter Buds. Would work well, and perhaps off set some of that butter. Sorta like 'carbon credits' for the butt. LOL
Oooch, you made Nutella-sour. Loved the bottom of it though! Grtz from sunny Amsterdam, jacman
mmmmm
mmm.JPG
That looks great; I wish I could try some!
This was not my favorite - somehow the taste could not convince me... sorry. Perhaps add some fruit, for example pear or apricot?
Certainly not bad, and the best of the small "cheese-cake competition" that was staged today. I liked the crispness of the nuts & the cake itself was nice and creamy; it might be better whith slightly less topping.
is te eten maar de consistentie klopt niet. Voor mijn smaak is het meer een soort mousse o chocola met een koekje, A/s
the bottom is really good, but there's far too much nutella topping on it. also the nutella tasted kind of sour.
Hmmmm...heel erg lekker! Allemaal erg lekker en maar net waar je behoefte aan hebt, maar deze na de maaltijd, HEERLIJK! Marte Barends
smaakt niet met bier maar toch weer heerlijkkkkkk!!!!!! Lex de Koning
super lekker, vooral de bodem
This cheescake needs more chocolate! It needs more body.
Like the taste, but do you have a tip for very stiff cake.
not my kind of cheese cake... sorry maybe it's better to use real chocolate in stead of nutella. Nutella is to sweet and if you use dark chocolate, you get a more intense flavor.
otto124 years ago
I made it and of course, had to eat a piece when it was still warm. Didn't find it too special then. Guess that's what you get for being impatient ;-)) After it had cooled off and I had a piece that came from the fridge, it was awesome! Right now, I have a modified version in the oven, with fresh strawberries from the garden. Thanks for the instructable, Otto PS: For those of you from Belgium - like me - Delhaize stocks the digestives...
Thanks so much for this recipe! I made this last week for a friend's birthday and it went down really well, the plate cleared in a couple of minutes! It didn't have frosting though because I managed to mess that up.. it turned out like chocolate playdough!
Also, since I don't have a spring form pan, I found that lining a regular pan with baking paper worked just as well.
nutella cheesecake.jpg
ExpatCucina (author)  molly-sinead4 years ago
Glad you like it :D
drewnoakes4 years ago
 Looks yum...  I'll give this one a go tonight.  Most cheesecake recipes I see have sour cream or marscapone as well as cream cheese though.  Is that necessary?  I'm more of an expert on eating cheesecake than making it :)
 You don't say how large your tin is for that volume of ingredients.  I'm staring at three of them right now, trying to decide which to go with...
 You also didn't mention adding the vanilla during the method of preparation of the filling.  I put some in anyway, as you've listed it in the ingredients.  Looking pretty good so far, but mine looks runnier than yours... I used two pretty large eggs.
ExpatCucina (author)  drewnoakes4 years ago
oh yeah...sorry. Just add it with the flour
The cake came out pretty well.  Certainly people said it was nice, but it's hard to tell whether they were just surprised that I'd actually baked a cake.

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.
gesmit4 years ago
This looks very good, making it right now. I couldn't find cream cheese here in Holland, so I used Mon Chou. Can't wait to get it out of the oven, it smells great!
1-40 of 69Next »