This Nutella Cheesecake tastes love it got here from a gourmet bakery. It's decadent, gentle and complete of Nutella taste.
Nutella Cheesecake with Oreo Crust
Nutella and cream cheese blended perfectly together to produce a pampering cheesecake that isn't too sweet.
This recipe is baked at a lower temperature so that it remains smooth and soft. Practically gliding on the tongue leaving you wanting more.
Over the years I played around with various recipes, methods, and techniques until I found what I really enjoyed in cheesecake - an incredibly thick texture.
Today's recipe has zero flour and tons of Nutella. This is the best cream cheesecake and you will love it.
Tips for creamed Nute Cheesecake
Follow the recipe exactly! There are special orders for adding ingredients to get the best results.
Today's recipe is baked at 300 ° F instead of 350 ° F. This lower temperature prevents the chocolate in Nutella from drying out. Bathing is also a must.
If you choose not to bathe in water, at least place a pan of water on the bottom shelf of the oven so that the heat is moist. Hot dry oven won't do you any good for your cheesecake.
There's a lot of Nutella in this cheesecake! Because of this, the amount of cream cheese is reduced. I tested it with the usual four-block cream cheese and the texture was not what I wanted
I tried again with three blocks of cream cheese combined with two cups of Nutella. This is the perfect ratio.
Because the recipe requires a lot of Nutella, I reduced the amount of sugar to 3/4 cup. You might be able to cut it into 1/2 cup and still have a cheesecake that tastes good.
Nutella Glaze is optional but highly recommended. This is a simple mixture of Nutella and thick cream that passes through the cheesecake after being cooled overnight.
Glass-coated cheesecakes must be refrigerated for at least 1 hour. I recommend cutting the creamy Nutella cheesecake while it is cold but leave the slices to room temperature for 20 to 30 minutes before serving.
Cheesecake is even easier to slice if it's been frozen for several hours. I actually store it in the freezer and cut the slices 15 minutes before serving them. That's perfection.
Nutella cheesecake is good cold but amazingly just below room temperature. Trust me!
Common questions about Nutella cheesecake
Can I use milk instead of thick cream?
I do not recommend doing this. Milk is thinner than thick cream and will affect the overall texture and time of making cheesecake.
Can I bake this in store-bought oreo chocolate crust?
You can definitely try it but please note that there are lots of cheesecake dough. You will need two crusts to hold all the dough.
Also, the baking time will vary because the pie will not be as high and thick. Keep watching so that you don't accidentally hit it.
Can I bake this in a 10-inch springform pan?
Certain! Cheesecake won't be that tall and thick.
Can I use whipped cream instead of thick cream?
Store-bought whipped cream will not work. It contains additional ingredients that can interfere with the way the cheesecake is set.
I'm in a hurry, should I cool the cheesecake overnight?
In short, yes. This cheesecake has a much softer texture than your typical cheesecake. It takes at least 8 hours in the fridge to make sure it sets correctly.
For the crust, is the cookie smoothed with fudge stuff or is it just cookies?
No need to delete entries from cookies. Put all the cookies into the food processor and pulse until it breaks into fine crumbs.
Can I make this in the form of a mini cheesecake?
Yes. Divide the crust and the mixture between 24 cups of muffins coated in the paper. Bake for 20-25 minutes then turn off the oven and leave it for another hour.
INGREDIENTS
For the edges
- 2 1/2 cups (250 grams) cake crumbs filled with fudge, around 30 sandwiches
- 6 tablespoons (6 tablespoons) unsalted butter, melted
To fill
- A 24-ounce (681 gram) cream cheese, soft
- 3/4 cup (180 milliliters) of thick cream
- 3/4 cup (150 grams) of sugar
- 1 tablespoon of vanilla extract
- 1/2 teaspoon salt
- 2 cups (560 grams) Nutella
- 4 large eggs, shake briefly
For glaze
- 1 cup (280 grams) of Nutella
- 1/2 cup (120 milliliters) thick cream
INSTRUCTIONS
Make crust
- Adjust the oven rack to the third lower position and preheat the oven to 350ºF. Wrap the bottom of the 9-inch springform skillet with aluminum foil. Mix cake crumbs and melted butter. Press the crumb mixture to the bottom and about 2 inches above the side of the pan. Bake for 10 minutes. Set aside to cool when you fill.
Make the filling
- Reduce the oven temperature to 300ºF.
- In a large bowl, beat the cream cheese, thick cream, and sugar with an electric mixer until smooth and fluffy. Add vanilla and salt, shake at low speed until smooth. Add Nutella and shake until well blended. Scrape the sides of the bowl as needed. Using a silicone spatula, gently stir the eggs until they are mixed.
- Pour the mixture over the crust in a prepared skillet. Place the cheesecake in a roast pan. Fill the roasting pan with enough hot water to reach the top half of the cheese pan. (Alternatively, you can place a roasting pan filled with water on the bottom shelf of the oven.)
- Bake for 1 hour, OR until the edges are adjusted and the center is rather jiggly. Turn off the oven, leave the cheesecake in the water bath in the oven for another hour.
- Remove the cheesecake from the water bath and use a small knife around the outside edge of the cheesecake to loosen it from the pan. Allow cooling completely to room temperature. (Cheesecake should not taste the slightest warm.) Chill the cheesecake overnight.
Make glaze
- Remove the sides of the baking sheet and place the cheesecake on the wire rack placed on the baking sheet.
- Boil the cream over medium-low heat. Pour warm cream over Nutella in a medium bowl and stir to mix.
- Pour the glaze at the top of the cheesecake and use an offset spatula to smooth it, allowing the glaze to flow past the edge and down the side of the cheesecake. Chill for at least 1 hour or until the glaze has set.
Make a tip in front
- Roasted and cold cheesecake will be stored for up to 4 days tightly closed and stored in the refrigerator.
- Cheesecake will be kept tightly closed for 2 months and stored in the freezer. Cut frozen and let the slices sit at room temperature for 15-30 minutes before serving.
Note
1. The texture of this cheesecake is softer and softer than ordinary cheesecake. It's more like a thick and smooth mousse.
Therefore, the cheesecake will be easier to slice when very cold or frozen. But, let the slices sit at room temperature for 20-30 minutes before serving for optimal texture.
2. Total time represents the total rest and cold time. Plan ahead when making this recipe.
3. Thick cream is needed. Don't try to use milk instead.
4. Don't try to make this in a regular baking pan. First, an ordinary baking pan is not high enough to hold all the dough. Second, the cheesecake is like a mousse texture and you will have one time trying to remove it from the pan.
This recipe is inspired by bakedbyanintrovert