nutella cheesecake

Recipe video above. The best way to inject serious Nutella flavour into a cheesecake? Make it NO-BAKE. Foregoing any cooking preserves the Nutella flavour better. A triple hit of Nutella also helps here: in the mousse-like cream cheese filling, the ganache topping and as a drizzle to finish it off!

Nutella Cheesecake (No Bake)

Oreo cookies ((1.5 standard packs, Note 1))

/ 4 tbsp unsalted butter (, melted)

tsp gelatine powder ((Note 2))

water

/ 1 lb cream cheese (, softened (block form, Note 3))

icing sugar / powdered sugar ((Note 4))

Nutella ((Note 5))

heavy/thickened cream

Nutella

dark chocolate chips/semi-sweet chocolate chips

hazelnuts (, lightly toasted then chopped (Note 6))

heavy/thickened cream ((for whipping))

tbsp Nutella (, warmed)

Prepare pan: Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

Blitz cookies: Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press into pan: Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Oreo biscuit base:

Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 5 minutes to cool.

Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat another 30 seconds.

Whip cream: In a separate bowl, whip the cream until stiff peaks form.

Fold in cream: Add one third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.

Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.

Nutella mousse filling:

Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.

Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt pan to spread it over the surface evenly.

Refrigerate cheesecake at least 3 hours before sprinkling with hazelnuts (otherwise they sink into the cake!)

Decorate: Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!

Decorating

This Nutella Cheesecake tastes like it came from a gourmet bakery. It&rsquo;s decadent, creamy, and full of Nutella flavor.

Nutella Cheesecake

chocolate

unsalted butter, melted

(678 g) cream cheese, softened

(150 g) granulated sugar

(560 g) Nutella

vanilla extract

salt

(180 ml) heavy cream, room temperature

eggs,

(120 ml) heavy cream

(280 g) Nutella

Adjust the oven rack to the lower third...

Adjust the oven rack to the lower third position and preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil.

Combine the cookie crumbs and melted butter. Press...

Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Reduce the oven temperature to 300ºF. 

In a large mixing bowl beat the cream...

In a large mixing bowl beat the cream cheese and sugar with an electric mixer until completely smooth and creamy. Add the Nutella, vanilla, and salt. Beat on low speed until well blended and smooth.  Scrape down the sides of the bowl as needed.

With the mixer on low speed, slowly add...

With the mixer on low speed, slowly add the heavy cream. Continue to mix until fully incorporated.

Using a silicone spatula, gently stir in the...

Using a silicone spatula, gently stir in the eggs just until combined. 

Pour the batter over the crust in the...

Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)

Bake for 1 hour, OR until the edges...

Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour.

Remove the cheesecake from the water bath and...

Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Allow it to cool completely to room temperature. (The cheesecake should not feel the slightest bit warm.)  Refrigerate the cheesecake overnight.

Remove the sides of the pan and place...

Remove the sides of the pan and place the cheesecake on a wire rack set over a baking sheet.

In a small saucepan, heat the heavy cream...

In a small saucepan, heat the heavy cream over medium-low heat just until it begins to simmer. Remove from heat and stir in the Nutella until completely smooth.

Immediately pour the glaze over the top of...

Immediately pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 1 hour or until the glaze has set.

https://mediavine-res.cloudinary.com/video/upload/myyic7dhdznfxctlxsur.mp4

This Nutella Cheesecake tastes like it came from a gourmet bakery. It’s decadent, creamy, and full of Nutella flavor.

Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson. 

graham crackers (digestive biscuits)

unsalted butter

¾ cup chopped toasted hazelnuts

lb. cream cheese,

confectioners' sugar (sifted)

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1491140631/aprftymd4mgvltz6ig8w.mp4

Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson.

Nutella Cheesecake is rich, creamy, and perfectly indulgent! Try this no bake cheesecake recipe for dessert — and prepared to be wowed!!

Rich and Creamy Nutella Cheesecake (No Bake Recipe!)

27 original Oreos (crushed)

butter

cream cheese

blocks cream cheese,

sugar

Cool Whip (thawed)

cocoa powder

semi-sweet chocolate chips

heavy cream

Cool Whip

Ferrero Rocher candies (to garnish)

hazelnuts (to garnish)

Make the crust: Mix together the Oreos, butter, and cream cheese and press the mixture into the bottom of a parchment paper lined springform pan. Let it chill in the fridge while you make the filling.

Make the filling: Whisk together the cool whip, cream cheese, Nutella, powdered sugar, vanilla, and cocoa powder. Pour the filling into the Oreo crust and smooth it out with a spatula. Place it in your refrigerator to set while you make the ganache.

Make the ganache: Heat the heavy cream in the microwave for 45 seconds (you can also heat it on the stovetop over medium-low heat until barely simmering). Place the chocolate chips in a mixing bowl and pour the hot heavy cream over them. Let the mixture sit for 2-3 minutes. Whisk until smooth. You can pop it back into the microwave for 10 seconds if needed. Make sure you are stirring very well after removing it from the microwave because chocolate tends to burn easily and become lumpy. Pour it over the cheesecake filling and spread evenly with a spatula or spoon.

Chill: Pop the cheesecake in the freezer to set for at least 3 hours. 2 hours before serving, remove the springform pan and thaw the cheesecake in your refrigerator. This will help the cheesecake keep its shape so you can remove the springform pan.

Make the whipped cream: whip the Nutella into the Cool Whip with the powdered sugar.

Decorate: Once the cheesecake filling has set, transfer it to a cake platter. Pipe the Nutella whipped cream over the top and decorate with Ferrero Rochers and chopped hazelnuts.

Chill: Return the cake to the refrigerator until you are ready to serve.

This Nutella Cheesecake from The Slow Roasted Italian is out of this world! Super easy to make, and oh so delicious!

Recipe video above. A no-bake showstopper where the bold, striking colour of Red Velvet Cake meets the creamy decadence of cheesecake. The filling is beautifully chocolatey, rich-yet-light, with that signature velvety texture that just melts in your mouth.Make this when you have people to impress - it&#39;s special!

Red velvet cheesecake

tsp gelatine powder ((unflavoured gelatine) (Note 2))

heavy/thickened cream (, fridge cold)

caster sugar / superfine sugar ((Note 4))

/ 5 oz 70% chocolate (or dark chocolate)

heavy/thickened cream (, fridge cold (for whipping))

tbsp caster sugar / superfine sugar

tsp vanilla extract

Inverted pan base - Flip the base of a 20cm / 8&quot; springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Very lightly butter the pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper stick out the sides (for easy removal later). Butter and line the pan sides with more baking paper.

Blitz cookies - Roughly break up Oreos with hands and place in food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.

Press into pan - Transfer crumbs into prepared pan, pressing evenly and firmly on to the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Bloom gelatine - Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn into a solid rubber; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, then let it stand for 3 to 5 minutes to cool. But it must be liquid when added into the mixture (else you&#39;ll end up with gelatine lumps), so re-melt if needed.

Whip the cream until stiff peaks form (2 - 3 minutes on high).

Whip cream cheese - In a separate bowl (no need to clean beaters), beat the cream cheese and sugar for 2 minutes on high until fluffy and smooth. Add the cooled gelatine liquid and vanilla, beat another 30 seconds to mix it through well.

Make it red! Add the lukewarm melted chocolate and red food colouring. Beat well for 1 minute until well combined. It should be a dark, seductive scarlet red colour rather than bright red, bearing in mind the cream will lighten it a bit.

Fold in cream - Add one third of the whipped cream to the cream cheese mixture and gently fold until just combined. Then fold in the remaining cream.

Transfer to cake pan - Pour the mixture into the prepared tin and place in the fridge for at least 6 hours to set.

Red velvet cheesecake filling:

Remove cheesecake - Release the sides of the springform pan. Use the paper to slide the cheesecake off the base onto a serving platter. Peel the paper off the sides, then slide the paper out from under the cake.

Whip cream - Place the cream, sugar and vanilla in a bowl. Beat on high for 2 minutes until softly whipped. (See here for make-ahead stabilised whipped cream option).

Decorate - Pile the whipped cream on the cheesecake in the middle, leaving a 2.5cm/1&quot; border. Sprinkle with shaved chocolate. Serve!

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