Nutella cheesecake
This Nutella cake is a chocolate lover's dream. Rich cream cheese and soft hazelnut‑cocoa spread blend into a velvety cheesecake without an oven or gelatine.
12 pieces | Preparation time 30 min + 4 h for setting
Base
200 g dark cream-filled biscuits (such as Oreo)
50 g butter or margarine for baking
Filling
2 tubs (400 g) unflavoured cream cheese
½ dl powdered sugar
1 jar (350 g) hazelnut‑cocoa spread (Nutella)
1 carton (2 dl) whipping cream
For garnishing
(biscuit crumbs and chocolates)
Tighten the baking paper on the bottom of a springform pan (diameter 18 cm). Place strips of baking paper along the edges.
Finely crumble the biscuits in a food processor or with a rolling pin in a strong freezer bag. Melt the butter or margarine and mix it into the biscuit crumbs. Press the mixture to the bottom of the pan. Place in the fridge while you prepare the filling.
Whip the cream cheese and powdered sugar in a bowl. Mix the spread into the cream cheese mixture. Whip the cream in another bowl and gently fold it into the cream cheese mixture.
Pour the filling over the biscuit base. Smooth the surface. Put the cake in the fridge for at least 4 hours or overnight.
Remove the cake from the pan and lift it onto a serving plate. Decorate with biscuit crumbs and chocolates if you like.
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