Feb 5, 2013

Nutella Cheesecake

Happy World Nutella Day everyone! Every year on 5 February, Nutella fans around the world celebrate this delicious chocolate hazelnut spread, sharing recipes, photos and more. Hosted by Bleeding Espresso and Ms Adventures in Italy, it’s a fun way to think up new Nutella based recipes and basically just a good excuse to eat more Nutella (than usual).

I wanted to create a delicious and decadent Nutella cheesecake after being requested to bake something “chocolate or cheesecake” for a dinner party. Why not combine both together? I stumbled upon this super easy Nutella Cheesecake recipe from Chocolatesuze a while back and decided to combine it with a hazelnut crunch base, dark chocolate ganache and cover in toasted hazelnuts.

Nutella Cheesecake

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

Author: Swah

Serves: 12

Ingredients

Base

250g packet of sweet biscuits, crushed (I used butternut snap biscuits)
½ cup desiccated coconut
4 tbsp roasted hazelnuts, chopped
120g butter, melted

Filling

500g cream cheese, room temperature
100g icing sugar
½ cup double cream
400g of Nutella

Ganache

115 grams dark chocolate, chopped
⅓ cup double cream
1 tsp butter

Topping

½ cup roasted hazelnuts, chopped

Instructions

Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
Chop hazelnuts as finely as possible, putting 4 tbsp aside for the base and the remaining nuts for the topping.

Base

In a food processor, finely crush the biscuits. Add coconut and hazelnuts.
Add in melted butter and pulse until combined.
Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.

Filling

Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
Add in the Nutella and double cream, beating until smooth and creamy.
Pour onto the biscuit base and return to the fridge to set.

Ganache and topping

Bring the cream and butter to boil in a small saucepan over medium heat.
Pour the hot cream mixture over the chocolate and stir until smooth and glossy.
Pour the ganache over the Nutella cheesecake and sprinkle the chopped hazelnuts over the top.
Return the cheesecake to the fridge and let set preferably overnight.
To serve, release the cheesecake from it’s springform pan and serve on a cake stand.

9 Comments

Katie February 5, 2013 at 12:37 pm

I am SO making this for dessert tonight!

Reply
- Swah February 5, 2013 at 2:21 pm
  
  Do it Katie and I can guarantee you will be VERY happy!
  
  Reply
Christine @ Cooking Crusade February 5, 2013 at 12:44 pm

This looks seriously magnificent Swah! A recipe that is certainly worthy of Nutella day I think.. Great idea adding some delicious crunchy nutty goodness to this cheesecake and I can’t believe how easy the filling is!

Reply
- Swah February 5, 2013 at 2:21 pm
  
  Despite the many processes this recipe is indeed super easy and veeeeery tasty ;) x
  
  Reply
chocolatesuze February 6, 2013 at 8:49 am

mmm i could just face plant into that right now!

Reply
- Swah February 6, 2013 at 10:59 am
  
  Ooo Nutella cheesecake pillow!
  
  Reply
Anna @ The Littlest Anchovy February 7, 2013 at 4:41 pm

Move over Suze! I want to face plant too!

Reply
- Swah February 8, 2013 at 9:53 am
  
  Haha face planting for all!
  
  Reply
Homemade Nutella (Gluten and Dairy Free!) April 4, 2013 at 12:13 pm

[...] just eating it straight out of the jar with a spoon, what else can you do? How about using it in a Nutella Cheesecake? Or in a Triple Decker Ferrero Rocher Cake with Nutella Buttercream? Or sandwiching it between [...]

Reply