Nutella Cheesecake- This Nutella Cheesecake tastes like it came from a fine dining establishment. It’s rich, creamy, and bursting with Nutella flavor. This Cheesecake is thick, creamy, rich, and just delicious! It’s baked in an Oreo crust and covered with Nutella ganache, and it’s really delicious! This dessert is the ultimate indulgent dessert, with gobs of Nutella, a thick and fudgy chocolate ganache, and Ferrero Rocher candies on top! It’s INCREDIBLY GOOD!! This Easy No Bake is the ideal no bake treat for Nutella fans! It’s loaded with everyone’s favorite chocolate hazelnut spread and topped with whipped cream, chopped hazelnuts, and even more Nutella for the ultimate delectable treat! What is the best method to incorporate Nutella’s unique chocolate-hazelnut flavor into a Nutella Cheesecake? It’s the key to keeping the Nutella flavor. This cake is not for those with weak hearts or arteries. It’s exclusively for true Nutella fans!
Nutella and cream cheese combine beautifully, resulting in a delicious but not too sweet cheesecake. This recipe is cooked at a lower temperature to maintain its silkiness and smoothness. It almost slides across your tongue, leaving you wanting more. I’m a sucker for cheesecake. It’s one of my favorite treats. It was one of the first things I learnt to make when I first started baking. I’ve experimented with many recipes, approaches, and techniques over the years until I found what I genuinely like in a cheesecake — the ultimate creamy texture.
While I like delicious smores cheesecake, the filling contains wheat, which detracts from the smooth texture. Many recipes ask for the use of flour, which I now strive to avoid. Today’s dish has no flour and a lot of Nutella. It’s the ultimate creamy cheesecake, and you’ll adore it.
Why You Will Love This Dessert?
- One of the most delectable love stories in the world of sweets is that of chocolate and hazelnut. I’m completely smitten.
- Rich, creamy, and delicious in texture, with a buttery crispy graham cracker crust and a delightful mouthful of Ferrero Rocher candies on top!
- Surprisingly simple, but you will make a mess.
- If heaven ever delivered a cheesecake to Earth, it would look somewhat like this!
- It’s entirely achievable but completely stunning, not to mention decadently delicious and easy to prepare ahead of time!
- It is a diet killer. Yolo? Is that term still being used?
Here’s everything you’ll need to create Nutella Cheesecake. Surprisingly minimal ingredients, yet reassuringly so!
- This Cheesecake contains a full 500g/1lb jar of Nutella. It’s a Nutella cake, folks. Today is a happy day!
- sour cream
- It must be the brick variety, as opposed to the softer cream cheese offered in tubs. The latter is designed to be easily spreadable, which is something we don’t want. If you can only get the spreadable tub kind, you’ll need to use a little extra gelatin to get it to set correctly.
- Gelatin powder — Gelatin is responsible for the cheesecake’s frothy mousse-like texture.
- Powdered sugar / icing sugar, To produce fluffy, creamy frostings like buttercream frosting, soft icing sugar is needed. Pure icing sugar hardens and is used to make Royal Icing. Never mistake or mix these two types of frostings.
- Oreo cookies — For the cheesecake crust. I prefer to use Oreo cookies for texture and flavor because they are more chocolate-y than most other chocolate cookies. However, any simple chocolate biscuits or cookies would suffice here.
- Cream is used three times in this recipe:
- Whipped till frothy, then incorporated into the Nutella Cheesecake. Filling. The cream makes the filling light and airy, while the gelatin sets it.
- Nutella ganache: The ganache layer that tops the cheesecake is made by combining melted Nutella and chocolate.
- Whipped and piped: for cake decoration!
- To help the biscuit foundation stick together, use normal unsalted butter; and
- Hazelnuts — For sprinkling over the top. We want the nuts for texture, aesthetic interest, and to amp up the hazelnut flavor in Nutella!
How To Make Nutella Cheesecake?
- So you’ll start by combining three 8-ounce blocks of cream cheese with some sugar and flour, then add the Nutella and vanilla essence. Make careful to mix on low speed so that you don’t include too much air into the batter. The eggs are the final ingredient.
- When opposed to a more traditional cheesecake filling, the viscosity of the filling is a little thicker and nearly sticky. This is just OK. It’s due to the excessive amount of Nutella.
- Fill the crust with the filling and bake in a water bath. I understand that water baths might be inconvenient, but they actually just add a few additional steps. Water baths help the cheesecake bake more evenly, so it doesn’t crack or fall in the center, and they don’t brown too much.
- It’s okay if the top of the cheesecake appears a bit weird while it bakes – a touch lumpy and lighter in color.
Tips And Tricks:
- Use only a high-quality springform pan for this recipe; no other pan will suffice!
- Because we are covering this cheesecake with a thick layer of ganache and Ferrero Rocher candies, there is no need to use a water bath or allow the cheesecake to cool in the oven. These keep the cheesecake from cracking when baking and cooling, although cracks aren’t a big deal with this recipe!
- Don’t overcook! It’s completely acceptable if the cheesecake is still a little jiggly after baking. It’s preferable to under bake than overbake (there are “no bake” cheesecakes), and the cheesecake will continue to bake after it’s taken from the oven owing to residual heat.
- Avoid overmixing! We don’t want to add too much air to the cheesecake batter, which can cause cracks (which aren’t a huge problem in this case) or, worse, blowing up and overflowing over the sides. Beat the cream cheese as much as necessary to remove any lumps, but after the eggs are added, only enough to mix.
How To Keep Your Cheesecake Cool?
- There is a two-step cooling procedure after baking. Part one is the cheesecake that is still in the oven when the oven is turned off. It gradually begins to chill the cheesecake while still cooking it. The second portion of the cheesecake is still in the oven, but with the door cracked, slowly chilling it so that it does not cool too rapidly and break.
- The Nutella ganache is the topping for this Nutella Cheesecake. You may add the ganache before or after refrigerating the cheesecake. Either option is acceptable.
- Make the Nutella ganache using another cup of Nutella (a entire 2.2 pound container of Nutella will be used in this cheesecake), some chocolate chips, and some heavy whipping cream. Pour half of it on top of the cheesecake and use the remainder to pour over the top while decorating it, or serve it alongside the cheesecake pieces.
- Toppings include chocolate whipped cream and Ferrero Rocher chocolates.
Should I Substitute Milk For Heavy Cream?
This is not something I recommend. Because milk is thinner than heavy cream, it will have an effect on the overall texture and baking time of the cheesecake.
Can I Substitute Whipped Cream With Heavy Cream?
Whipped cream from the store will not work. It contains additional ingredients that may affect how the cheesecake sets.
Can I Bake This Using a Store-Bought, Prepared Chocolate Oreo Crust Already In The Pan?
You are welcome to try it, but please keep in mind that there is a lot of cheesecake batter. To hold all of the batter, you’ll need two crusts.
Also, because the pies aren’t as tall and thick, the baking times will vary. Keep an eye on it to make sure it doesn’t overbake.
Are The Cookies Mashed With The Fudge Filling Or Simply The Cookies For The Crust?
There’s no need to take the filling out of the cookie. In a food processor, pulse the entire cookie until it is broken down into fine crumbs.
Is It Possible To Bake This In a 10-Inch Springform Pan?
Sure! The cheesecake will just not be as tall or as thick.
I’m In a Rush; Do I Need To Chill The Cheesecake Overnight?
In a nutshell, sure. This cheesecake has a much softer texture than traditional cheesecake. It must be refrigerated for at least 8 hours to fully set.
Can I Make Tiny Cheesecakes Out Of This?
Yep. Simply divide the crust and batter among 24 muffin cups fitted with paper liners. Bake for 20-25 minutes, then turn off the oven and let them in for a further hour.
MORE DELICIOIUS RECIPES HERE:
- 200g Oreo cookies
- 4 tbsp. melted unsalted butter
- Filing For Nutella Mousse:
- 3 teaspoons gelatin powder
- 1/4 cup of water
- 500g softened cream cheese
- 1/2 cup powdered sugar / soft icing sugar
- 1 cup Nutella
- 1 cup heavy cream (thickened)
- Topping For Nutella Ganache:
- 1/2 cup heavy cream (thickened)
- 1/2 cup Nutella
- 1/4 cup semi-sweet chocolate chips/dark chocolate chips
- 1/4 cup gently toasted and chopped hazelnuts
- 1/2 cup heavy cream (thickened) (for whipping)
- 3 tbsp. warmed Nutella
Prepare the pan: Turn the base of a 20cm / 8" springform pan upside down — this allows you to remove the completed cheesecake without the lip getting in the way. Butter the pan's base, then place a square layer of baking paper on top. Clip the pan sides to the base, allowing the extra paper to hang over. Butter the pan and line the sides with additional baking paper.
Base Oreo Biscuit:
Blitz the cookies: Roughly break up the Oreos with your hands and throw them in a food processor. Blitz until the mixture resembles fine crumbs. Blitz again until mixed, then add melted butter.
Transfer crumbs to prepared pan, pressing evenly and firmly on the bottom (I use the underside of a straight-sided, flat-bottomed cup measure to do this).
Filling For Nutella Mousse:
Bloom gelatin: Fill a small basin halfway with water, then sprinkle the gelatin powder on top. Partially dissolve by stirring. Set aside 5 minutes for this. It will thicken, a process known as blooming. Microwave the gelatin for 15 seconds to make it liquid, then mix and set aside for 5 minutes to cool.
Cream cheese and Nutella mixture: In a mixing bowl, combine the cream cheese, Nutella, and icing sugar until smooth. Add the chilled gelatin liquid and continue to beat for 30 seconds.
Whip the cream in a second dish until firm peaks form.
Fold in the cream: Gently fold in one-third of the whipped cream to the Nutella mixture until just incorporated. Fold in the remaining third of the cream in the same manner. After that, fold in the remaining cream.
Place in a cake pan: Place the mixture in the prepared tin and refrigerate for at least 1 hour to set.
Nutella ganache: In a heatproof dish, combine the cream, Nutella, and chocolate chips. Microwave in 30-second increments, stirring after each, until smooth.
Allow the ganache to cool for 5 minutes before pouring it over the firm cheesecake base. Tilt the pan to evenly distribute it throughout the surface.
Refrigerate the cheesecake for at least 3 hours before dusting with hazelnuts (otherwise they will sink into the cake!)
Sprinkle with hazelnuts to finish. Drizzle with warm Nutella after piping dollops of whipped cream over the edge. Cut into greedy-sized slices and eat!
I made use of chocolate-filled Oreos. You may use normal Oreos or any other type of chocolate sandwich cookie. In a food processor, pulse the cookies and filling into tiny crumbs.
This cheesecake has a softer and creamier texture than traditional cheesecakes. It has the consistency of a thick, velvety mousse. As a result, when the cheesecake is very cold or frozen, it will be the simplest to slice. However, for the best texture, let the slices sit at room temperature for 20-30 minutes before serving.
The entire time indicates the overall amount of rest and relaxation time. When cooking this dish, plan ahead of time.
Heavy cream is required. Make no effort to substitute milk.
Do not try to make this in a standard cake pan. For starters, standard cake pans are not tall enough to accommodate all of the batter. Second, the texture of this cheesecake is mousse-like, and it will be difficult to remove from the pan.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 761Total Fat 56gSaturated Fat 34gTrans Fat 1gUnsaturated Fat 18gCholesterol 97mgSodium 226mgCarbohydrates 60gFiber 4gSugar 49gProtein 9g