Nutella and cheesecake, do I need to say anything else? Actually… let me just tell one thing: you don’t need to wait for a special occasion to make this dessert. 😉 The recipe doesn’t take a long time to prepare and most of the work is done the day before you want to serve this cheesecake. All that’s left to do the next day is decorate it and enjoy your creation. A wonderful treat for any day of the week, if you’re going to party or just want to share with your family and friends.
Ingredients:
Base:
- 180g digestive biscuits
- 140g Nutella
- 30g butter – melted
Cheesecake:
- 600g cheesecake filling – I use this one (not an ad), you can find it in most of the Polish shops as well as most of the large supermarkets in the UK – at least in London.
- 240g mascarpone
- 120g Nutella
- 160g milk chocolate – melted
- 200g double cream – cold
- 40g icing sugar
Decoration:
- 130g Nutella
- 280g double cream – cold
- 35g icing sugar
- Raspberries
- Chopped hazelnuts
Instructions:
- Line the bottom of a 22cm round (spring form) tin with baking paper. Grease the sides of the tin with a little bit of oil, cut two strips of baking paper and stick them to the sides.
- Melt the milk chocolate in a microwave using 10-15 seconds intervals, stirring in-between. Set aside to cool.
- Crush the biscuits in a food processor, add the melted butter, Nutella and using a spoon, mix until incorporated.
- Place the biscuit mix at the bottom of the tin, even it out and make sure to press down firmly with the back of a spoon. Set the tin aside for now.
- Add the double cream into a mixing bowl and whip for about 1-2 minutes. You only want it to become slightly fluffier, but still be runny. NOTE: This is if you’re using the Polish cheesecake filling, it’s a little bit firmer than for e.g. mascarpone, so whipping the cream for only a short time still allows the cheesecake to set. If you’ll choose to use mascarpone or Philadelphia instead of the Polish cheesecake filling, then you may need to whip the double cream until it reaches soft peaks, so that your cheesecake will set properly. Set aside.
- In another bowl place the cheesecake filling, mascarpone, Nutella, icing sugar and melted milk chocolate. Using a spatula, fold until incorporated.
- Add your slightly whipped double cream to the rest of the ingredients and slowly fold it in until combined.
- Transfer your cheesecake mix into the tin, even it out and place in the fridge to let it to set overnight.
Next day:
- Take out the cheesecake from the fridge, release the sides and remove the strips of baking paper. Place Nutella into a small bowl and warm it up in a microwave for about 10seconds. You just want to let it become a little loose, but you don’t want it to be hot. If you place hot Nutella over the cold cheesecake, it will start to set quickly and be a little difficult to spread. Using an off-set spatula, evenly spread Nutella on top of the cheesecake.
- Place double cream in a bowl along with icing sugar and whip together until it becomes stiff enough to pipe out. I prefer the whipped consistency to be on the softer side, but that’s totally up to you. Sometimes I will decorate the whole cheesecake with the cream and at other times only most of it (as shown it the main photo at the top!).
- Decorate with raspberries and chopped hazelnuts.
Enjoy! 🙂
