Whats the best way to inject the distinctive choc-hazelnut flavour of Nutella into a Nutella Cheesecake?
Its the secret to preserving the Nutella flavour.
That would be because itis.
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This cake isnotfor faint hearts and weak arteries.
Its for serious Nutella lovers only!
Nutella Cheesecake
Im a little fussy about my cheesecakes.
But there are times when baking is not the route to the best result.
Say,Mango Cheesecake.
Baking alters the flavour of mango and its just not the same.
And, it turns out, Nutella is the same.
The baked version wasnt bad.
Its just that the no-bake version wassomuch better, dialling up the Nutella flavour to the max!
Bonus:Its a whip/pour/fridge job, and waiting at the end of this (short and easy!)
Ingredients in Nutella Cheesecake
Heres what you should probably make Nutella Cheesecake.
Shockingly but reassuringly few ingredients!
Nutella An entire 500g/1lb jar ends up in this Cheesecake.
Its aNutella cake, people.
Ive strayed from the brand before and regretted it.
The latter is formulated to be easily spreadable, which we dont want.
Its widely available in the baking section of grocery stores.
Soft icing sugar is used to make fluffy, creamy frostings likebuttercream frosting.
Pure icing sugar sets hard and is used for things likeRoyal Icing.
Never confuse or interchange these two types for frostings.
We want the nuts for texture, visual effect and to double down on the hazelnut flavour in Nutella!
Heres a nifty tip for making cheesecakes: flip the base of a springform pan UPSIDE DOWN.
Though actually, once set cheesecakes are much sturdier than you think!
It can be a bit fiddly to get the upside base clipped in, but youll figure it out!
Line sides Use strips of baking/parchment paper to line the sides of the springform pan.
I use a measuring cup!
Ordinarily, I also have biscuit sides for my cheesecakes for no other reason than I love biscuit bases!
Part 3: Nutella Cheesecake filling
Its a dead simple mix-and-pour job!
OK, OK, so Im understating it a bit … but it really is straightforward, I promise!
The gelatine liquid then sets like firm butter.
For this recipe, were doing things a little differently.
Be gentle here, we dont want to knock the air bubbles from the cream!
Refrigerate to set for 1 hour before topping with Nutella ganache.
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The filling will not be fully set, but it will be set enough to pour the topping over.
Let it cool slightly before pouring over the chilled cheesecake.
Once set we can sprinkle the hazelnuts onto the ganache layer.
Note: The ganache topping is softer than you might expect.
Well, firstly I think itshouldbe molten-like so it resembles Nutella.
It also tastes better this way.
(Youdidfollow that step, right?)
Its about to pay dividends!
Just grab the paper overhang now for grip and slide your cheesecake off the cake pan base.
Run a knife under the cheesecake and it will release easily.
First, whip up some cream and pipe blobs around the rim.
No need to get too caught up in perfection on this step.
Acasual drizzleis the phrase I use!
If you want to get technical, I did a drizzles in a criss-cross pattern across the cream.
Ah, I almost forgot.
You want proof of light and airy insides?
Here you go … see all those little air pockets?
Those pockets mean a luscious, rich and yet light mouthfeel.
Really, its like aChocolate Mousse!
Because its no-bake, this Nutella Cheesecake needs to be kept in the fridge otherwise it will melt.
Life of Dozer
Particularly interested in assisting with the development of this particular recipe…..
