The Nutella Cheesecake

by ExpatCucina

132K40771

Intro: The Nutella Cheesecake

This is definitely one of the most delicious dessert I have prepared in the last months. Its soft and creamy texture and its crispy base make this Nutella cheesecake one of my favorite dessert ever now!

I’ve made it yesterday afternoon since I stayed home and I had plenty of free time. Originally the plan for my Sunday afternoon was different, I was suppose to join a friend of mine to a literary salon thing at Glamor Bar but I could barely move my body as the day before I had a super hardcore pole dance class. I had lots of fun trying to pull my self up the pole and spin in sexy positions but the consequences of all that work out have been devastating for my body.

Anyways, going back to the Nutella Cheesecake, this is a recipe worth trying and since it’s a cold dish, it is perfect for the summer time. Enjoy it!

For the traditional cheesecake recipe check put my blog: www.expatcucina.com

STEP 1: Ingredients:

For the crust:

  • 200 g digestive cookies
  • 1/2 cup butter (113 g)
  • 2 tbsp sugar (25 g)

For the filling:

  • 250 g cream cheese
  • 1/2 cup granulated sugar (100 g)
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • 2 eggs
  • 100 g heavy cream
  • 150 g Nutella

For the frosting:

  • 60 g dark chocolate
  • 1/3 cup butter (75 g)
  • 80 g powdered sugar
  • 1 tsp vanilla extract

STEP 2: Step 1: Make the Base

Grease, or spray with Pam, a spring form pan. Preheat oven to 300 degrees F (150 degrees C). In a bowl combine the cookies (finally crushed), sugar, and melted butter.

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling.

STEP 3: Step 2: Make the Filling

In bowl place the cream cheese, sugar, and flour.  Beat on medium speed until smooth

STEP 4: Step 3: Add the Eggs

Add the eggs, one at a time, beating well after each addition

STEP 5: Step 4: Let's Nutell It!

Add the Nutella and heavy cream and stir well

STEP 6: Step 5: Bake It

Take the crust out of the refrigerator and pour in the filling. Bake it at 150 C (300 F) for about 1h and 15 min.

STEP 7: Step 6: Frost It and Eat It!

In the meantime prepare the frosting by melting the chocolate, beating the butter, sugar and vanilla until smooth and fluffy and then adding to it the melted chocolate.

Spread the frosting over the cheesecake, cover and refrigerate

71 Comments

shy_violet 13 years ago

It's official... I think I love you for posting this recipe. Lol :D

ekosgothika 11 years ago

Great!
It's really tasty!
I might use less sugar, and I didn't use the frosting, everyone in my house loved it, I'm going to make several of this for this Christmas!
Thank you for this recipe

Renee! 12 years ago

Mmmm.... Nutella! ;D

d.nella 12 years ago

I've made this about a dozen times now and most recently for Thanksgiving, so I thought I'd share what I do different here, as the first time I made it I thought it was delicious, but too sweet. Otherwise, I really love this recipe, especially since it calls for so little flour (makes a more flavorful cheesecake, I think).

- I put half as much sugar in the crust and the filling as the recipe calls for. I eyeball the sugar for the crust completely, as I pretty much just want enough sugar to make the crust bulletproof. You MUST use digestives for the crust. Graham crackers just aren't the same. I constantly get great comments about the crust.
- I don't make the butter cream frosting (I think it's too sweet), I make a chocolate ganache with 60% dark chocolate.
- I make a raspberry fruit topping (which is a must now, it's the best), all I do is break down a couple of containers of fresh raspberries with 1/3 cup of sugar and lemon juice and cook it down until it thickens. Takes 15 minutes, if even. IMO, with the sweetness coming more from the fruit topping rather than the cake itself, it works better.

DaniMoA 12 years ago

I've just finished making this recipe i hope it taste as good as it looks! I´m hoping to impress my mother in law !

farflungfloyd 13 years ago

Hey, I made this on saturday. And it was awesome! Next time I make it, though, I think I will cut out some of the sugar.

farflungfloyd 13 years ago

I will have to make this on Saturday. I'm wiping up drool just looking at it...

fostermoody 13 years ago

I made it and it went over really well! I replaced the digestive cookies with oreos, and it worked really well, but it was extremely rich. I also put blueberry sauce as a topping, and that worked as a great compliment to the nutella.

Biggsy 13 years ago

Oh ho ho ho... now if I didn't loathe cheesecake I would TOTALLY plough in face first :D

Welldone

One of my coveted high fives for you!

ExpatCucina 13 years ago

Thank you so much :) Enjoy the cake!

Bartboy 14 years ago

Amazing. AMAZING.
I made this, and... well. I love it. The icing is AMAZING.

When I took it out of the oven, it had risen about an inch... But it quickly sunk back to normal shape.
The taste is perfect!
5*, and.... BOOKMARKED. :D
Love it.

Yabes 14 years ago

I use Speculoos for the crust, very nice :)

jiniz 14 years ago

A digestive cookie?  That's something from the UK, isn't it - that and all the items in grams tipped me off.  ;-)   I'm guessing graham crackers would work?  Oooh, or maybe some crushed 'Nilla Wafers.

darrenchittick 14 years ago

Digestive cookies/biscuits are available all over the US. They are different than graham crackers and I would say deserve the look to get them. The texture is great for crusts. I think it is far superior to the options you mentioned for substitution. Go out on a limb! You'll love them!


Dusty82 14 years ago

You can get Digestive Biscuits at World Market and at some Trader Joe's.

clarkt 14 years ago

I used to make a pretty good low cal cheesecake crust using Snackwell's and Butter Buds. Would work well, and perhaps off set some of that butter. Sorta like 'carbon credits' for the butt. LOL
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