Nutella Cheesecake Recipe

739

Nutella Cheesecake Recipe

Ingredients

For the Crust:

  • 1 1/2 cups (150g) graham cracker crumbs or crushed digestive biscuits
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120g) sour cream
  • 1 cup (300g) Nutella
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the Nutella Ganache:

  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (150g) Nutella

For Decoration (optional):

  • Chopped hazelnuts
  • Whipped cream
  • Chocolate shavings or curls

Instructions

For the Crust:

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
  2. Prepare Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Form Crust: Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

For the Cheesecake Filling:

  1. Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until well combined.
  2. Add Nutella: Add the Nutella and mix until fully incorporated.
  3. Add Wet Ingredients: Add the heavy cream, sour cream, and vanilla extract. Beat until smooth.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overbeat, as this can incorporate too much air and cause cracks in the cheesecake.

Bake the Cheesecake:

  1. Prepare for Baking: Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Water Bath: Optional but recommended for even baking: Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking pan. Pour hot water into the larger pan to reach halfway up the sides of the springform pan.
  3. Bake: Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
  4. Cool: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. Then remove the cheesecake from the oven and let it cool completely to room temperature. Refrigerate for at least 4 hours or overnight.

For the Nutella Ganache:

  1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  2. Combine with Nutella: Pour the hot cream over the Nutella in a medium bowl. Let it sit for a minute, then stir until smooth and fully combined.
  3. Cool Slightly: Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

Decorate (optional):

  1. Add Toppings: Sprinkle chopped hazelnuts over the ganache, if desired. You can also add whipped cream and chocolate shavings or curls for extra decoration.

Serve:

  • Carefully remove the sides of the springform pan. Slice and serve chilled.

Enjoy your delicious Nutella Cheesecake!