NBD: Nutella Cheesecake

When I’ve made this cake in the past, I’ve been asked if I made cakes professionally. Probably the greatest compliment I could get, because the idea of being a professional at making any kind of food is the dream. I am not in fact, a professional at all. Just an amateur foodie that loves spending time in the kithcen. It all comes down to two things. One, Nutella makes anyone seem like a professional. Two, chocolate coated berries look beautiful on dessert.

Despite the professional appearance of the cake, it’s actually quite easy to make. It takes time, but the reward is so worth it. Just follow the directions and you’ll have a freaking fantastic cake, perfect for any special occasion.

AND it’s no bake!!!!!!!!!!

As I’m deprived of a spring form pan here in Korea, I’ll be making these into little mini cheesecakes. But here’s an example of the cake I made back home with a large springform… and it’s just beautiful.

The Recipe

Ingredients

Prep Time:
Active Prep Time:
Serves:

Oreo crumb base

  • 2 cups oreo crumbs
  • ½ cup melted butter

Nutella Cheesecake

  • 1/2 cup cocoa powder, sifted
  • 1/2 cup dark or semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 1/2 cup nutella
  • 2 packages unflavoured gelatin
  • 1 cup boiling water
  • 16 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 500 ml whipping cream
  • 2 tsp vanilla

Nutella Ganache

  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/2 cup nutella

Chocolate covered berries

  • 2 cups berries of choice
  • 1 dark or semi-sweet chocolate chips

Directions

Oreo crumb base

  1. Combine crumbs and butter in medium bowl.
  2. Press into 9” spring form pan.
  3. Bake at 350 degrees F for 12- minutes, or until golden brown. (Skip this step and refrigerate if you’re ovenless.)

Nutella Cheesecake

  1. Melt coconut oil, chocolate chips, and nutella over double boiler. Remove from heat and whisk in cocoa powder. Set aside to cool.
  2. Dissolve the gelatin 1 cup of boiling water and set aside to cool.
  3. In a large bowl, cream the cheese and sugar.
  4. In a separate bowl, whip the cream and vanilla until soft peaks form.
  5. Add the gelatin to the cheese mixture. Fold in the whipped cream and chocolate until combined.
  6. Pour mixture over graham cracker crust and refrigerate for at least 6 hours before serving

Nutella Ganache

*To be made after cheesecake has set*

  1. Place chocolate and nutella in a medium bowl and set aside.
  2. In a medium saucepan, bring cream to boil over medium heat.
  3. Pour cream over chocolate and let sit for 10 minutes.
  4. Whisk until smooth and allow to cool for about 20 minutes.
  5. Whisk again and pour over cheesecake.

Chocolate covered berries

  1. Melt chocolate over double-boiler until smooth.
  2. Dip berries in chocolate and place on flat plate.
  3. Refrigerate for 1 hour.
  4. Arrange on top of cake. Use toothpicks if necessary to hold in place.

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