How To Make Nutella Cheesecake

One of the best cheesecake ever, Nutella Cheesecake with a really dark chocolate crust with oreo biscuits, white cream cheese layer, Nutella layer and finally a rich Nutella coating that makes you perfect totally irresistible. Try it my friends.

Source: Home Cooking Adventure

Ingredient

Makes about 12-16 servings

Earth’s crust
250 g (about 2 packs, 16 oreos each) oreo cookies, cream removed
6 tablespoons (80 g) unsalted butter, melted

Cream cheese filling
Cream cheese 35 oz (1 kg), room temperature
3/4 cup (175g) heavy cream + 2 tablespoons, cold
2/3 cup (190g) Nutella
1 cup (200g) sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
4 eggs, room temperature

Nutella Topping
2/3 cup (190g) Nutella
1/3 cup (80g) heavy cream

Direction

1. Prepare the crust. Preheat oven to 350 F (180 C). Remove the cream between the oreo cookies and mash them with a food processor. Melt butter and pour crushed biscuits on top. Process until evenly moist. Press cookie mixture with the back of a spoon into the bottom of a 10-inch (26 cm) spring-loaded pan (with removable base). Bake the cake for 13-15 minutes. Set aside to cool completely.

2. Reduce oven temperature to 300 F (150C).

3. Prepare the cream cheese filling. In a bowl, mix the sugar with the cornstarch.

4. Beat cream cheese with 3/4 cup heavy cream in a large bowl until well combined and the mixture looks fluffy because the heavy cream has whipped up a bit. (This is very important, as this is what can create a double layer effect.) Gradually add the sugar mixture and blend until creamy and smooth. Add vanilla extract and mix again until well combined. Add the eggs one at a time until each egg is combined.

5. Reserve about 1/3 of the cream cheese mixture in a separate bowl. Add Nutella and 2 tablespoons heavy cream to 1/3 of the prepared cream cheese mixture and mix until combined.

6. Pour the white cream cheese mixture over the prepared pie crust. Carefully add the Nutella mixture on top and use a rubber spatula to spread it evenly.

7. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave for another hour in the oven.

8. Remove and run a sharp knife completely around the inner edge of the pan. Cool completely at room temperature.

9. Prepare Nutella topping. Bring the cream to a boil and pour Nutella on top. Mix well and spread evenly over cheesecake.

10. Cover and refrigerate overnight. Garnish with some chopped hazelnuts before serving if desired.