Winter is here and Christmas is near! It is the perfect season to start making beautiful and indulgent holiday cakes. I don’t know about you, but my chocolate cravings really rise around this season. I absolutely love baking little treats for my friends and family at this time of the year. Whether it is a cup of steaming hot chocolate or the most delicious chocolate cake, I love anything with chocolate on a cold winter night. Today I am posting the recipe of my Nutella Cheesecake that I recently baked for an event at work. I definitely got a few thumbs up and I think it is a perfect Holiday party treat!
I really have an undying love for Cheesecake and Nutella, and when I put these two together, every bite felt like a taste of heaven. This cake is so unbelievably creamy and hazelnutty that a small slice really doesn’t do justice. I have made this recipe a few times, and as long as you follow the right quantities here, your cake will be a winner too. The most important part of this recipe would be to make sure that your cream cheese is room temperature and the rest is super easy.
For me, the perfect dessert is one that is creamy, salty, crunchy, and of course, has a pleasurable level of sweetness. This Nutella Cheesecake would not be complete without the added crunch of crushed up Ferrero Rochers. After baking the cake and topping it off with luscious Nutella ganache, I added some crushed up Ferrero Rocher just around the edge to give it some extra crunch and nuttiness. As long as all the flavors in the dish complement each other, your guests are bound to keep going back for more.
I hope that you will try out this recipe and let me know how it goes. It is a real crowd pleaser, and I would definitely recommend making it the night or day before and just leave it in the fridge till you need to serve!
200g of digestive biscuits
75g of melted butter
500g of Cream Cheese (I used Philidelphia brand, must be room temperature)
3 whole eggs
3 egg yolks
150g of caster sugar
100g-150g of Nutella
1 tbsp vanilla essence or paste
1/4 cup of heavy cream (33% m.f.)
1/2 cup of Nutella
1/4 cup of heavy cream (33% m.f.)
1 tbsp butter
pinch of salt
First, heat your oven to 325 degrees Fahrenheit and get a springform pan or a pie dish for your cheesecake. I used a 9-inch springform pan for this recipe lined with parchment paper, and that way once the cake was cooled, I easily transferred it on to a plate. When you’re pan is ready, start blitzing your digestive cookies in a food processor. If you don’t have a processor, simply put the cookies into a ziplock bag and crush all the cookies till it becomes a nice sandy mixture with no lumps. If you are using the processor, then you can pour the melted butter in while the cookies are crushing, if not, just place the crushed cookies into a bowl, add the butter, and give it a good mix.
At this point, place your crushed and buttered cookies into the baking pan and using the flat side of the spoon, equally distribute the mixture on the surface of your pan. Initially, it might seem like you need more of the mixture, but try to distribute as evenly as possible and you should definitely end up with a nice thin crust. Once you have completed this step, take your pan and place it into the fridge/freezer to chill. Now it’s time to make the filling! In a mixing bowl, add in the room temperature cream cheese and mix with a hand or electric mixer. It is absolutely crucial that your cream cheese is room temperature, or else your cheesecake might end up with lumpy bits. You should mix your cheese for a couple of minutes and keep scrapping down the sides to make sure there are no lumps left. This is probably the hardest step of this recipe, after this, it’s all about adding the rest of the ingredients in. First, add the sugar and mix well till nicely incorporated. Then add in the eggs and yolks, vanilla essence/paste, cream and mix again. Now the final step is to add the Nutella and give it one last mix.
At this point, if you choose to do so, you can taste the batter and see if you want to add more Nutella to your batter. Finally, take out your cake base from the fridge and slowly pour your cream cheese filling in. Carefully pick up the pan and tap it on the countertop a few times to get the air bubbles out. Now place your cheesecake into the oven for 50 minutes. Once your cheesecake is done, carefully take it out of the oven. If you gently tap the top of the cake it should be smooth and jiggly on the inside. So as long as the top of the cake is cooked through, set it aside and let it rest.
Now it’s time to get started on your Nutella Ganache. It is very important to have your ingredients ready before you start this process. First get a whisk and mixing bowl ready, and place the Nutella and butter into the bowl. Now in a saucepan, heat your cream on medium-low heat. You definitely want to keep an eye on the cream here so it doesn’t overheat! As soon as you see little bubbles forming on the sides, take your cream off the pan, pour it straight into the bowl, add a pinch of salt and whisk. You don’t have to whisk vigorously, but just keep mixing till it turns into a luscious chocolate sauce. Once your ganache is done, place it into the fridge to cool for 15 minutes.
While your ganache is cooling, crush the Ferrero Rocher, and set aside. After 15 minutes of letting the ganache cool, pour it onto the cake and distribute it evenly. I usually let some of the ganache drip onto the sides, just because it looks more delicious that way. Finally, just place a bit of the crushed Ferrero rocher, about an inch width, around the edge of the cake and place it into the fridge for an hour before serving. As I mentioned earlier, it is easiest to make the cake the night or day before you want to serve, that way it gives it enough time for the layers to set before cutting into the cake!