Nutella cheesecake
Have you tried Nutella cheesecake? The biscuit base made from oat biscuits tastes great with the cream cheese and Nutella cream. Everyone will love the chocolate icing too.
INGREDIENTS (For a 20 cm tin)
FOR THE BASE
165 g whole grain oat biscuits
60 g butter
30 g Nutella
2 tbsp ground hazelnuts
FOR THE FILLING
520 g cream cheese (double cream level)
400 g crème fraîche
80 g icing sugar
400 g Nutella
FOR THE Icing
75 g dark chocolate
50 g cream
1 tsp butter
1 oat biscuit for decoration
PREPARATION
Step 1
Line a springform pan (Ø 20 cm) with baking paper. For the base, put the biscuits in a food processor and chop them into fine crumbs. Melt the butter. Add the melted butter, Nutella and hazelnuts to the crumbs and mix everything briefly, put it in the prepared springform pan and press it down with a spoon.
Step 2
For the filling, mix the cream cheese with the crème fraîche until smooth, sift the icing sugar and mix in. Finally, stir in the Nutella. Put the Nutella cream on the biscuit base and spread it well. Cover the pan with a little foil and refrigerate the cheesecake with Nutella for at least 8 hours – or preferably overnight.
Step 3
For the icing, finely chop the chocolate coating, bring the cream to the boil briefly. Pour the cream over the chocolate coating and stir briefly, finally stir in the butter and mix everything briefly with a hand blender. Take the New York Cheesecake with Nutella out of the fridge, peel off the foil, carefully loosen the edge of the springform pan with a knife and remove it.
Step 4
Put the chocolate icing in the middle of the cheesecake with Nutella without baking and spread it with a small palette knife. Finely crumble a biscuit and sprinkle it on the outer edge of the cake. The cheesecake with Nutella makes about 10 pieces and will keep for at least 3 days if refrigerated.
