Nutella Cheesecake

Jenny Lim

Munira B

NUTELLA CHEESECAKE

subheading: Ingredients:

subheading: Base:

250g Chocolate Cake Scraps

50g Nutella

subheading: Alternative Base:

1 (137g) pack Oreo, crushed

60g Butter, melted

subheading: Filling:

250g Cream Cheese, softened

1 (170g) can Cream

300g Nutella

1 tbsp Gelatin + 2 tbsp Water

subheading: Topping:

100g Cream

100g Dark Chocolate

50g Nutella

subheading: Method:

1. Dissolve gelatin in cold water and leave to bloom.

2. Grease a 7 inch pan with removable base, or a spring-form pan.

3. Combine cake crumbs with nutella. Alternatively, you can mix oreo crumbs with butter and press into the base of the pan. Chill in the fridge while preparing the filling.

4. Place gelatin in the microwave for 10 seconds to melt it. Set aside.

5. In a mixing bowl, combine cream cheese and cream until smooth, add nutella and gelatin mixture and mix until well combined.

6. Pour the mixture over the chilled crust and level the surface with an off-set spatula. Cover with clingwrap and chill for 4 hours.

7. Place dark chocolate and cream in a heat proof bowl, microwave for 1 minute and stir until all the chocolate has melted. Stir in Nutella. Let it come to room temperature. Then pour over chilled cheesecake and level it out. Chill until the surface is set. Then remove from the pan.

8. You can decorate with toasted hazelnuts, chocolate shavings or Ferrero Roche or leave it as it is. Served cold.

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