Nutella Cheesecake

HTML tutorial

All went wrong, all went wrong… And in the end, this “all” turned out to be prefectly right :)

This cheesecake was a total rebel from the very beginning. No matter what I did, it was somehow telling me “Bake bake, I’ll still turn out to be a mistake”.
Sooo, it collapsed, cracked, glazing died… Shall I continue? :)
There was a moment it really tried to be the meanest cake of all… Burdened with a baking curse or what? ;)

Well, here I am to declare – it may be one of the ugliest cheesecakes on Sarenka but… one of the most delicious too! I couldn’t be more serious.
Have a bite and your taste buds will encounter the flavour of hazelnuts at first… just to turn to this creamy nutella cheesiness in a second… Yummy, just yummy!

As I mentioned before, chocolate glaze died… that’s why here it is for you, the sauté version :)
Simplicity is the answer to everything, as usual :)

Crust Ingredients (form 23cm)*:

  • 140g digestive biscuits
  • 6 pieces of dark chocolate
  • 30g butter
  • 50g hazelnuts
  • 1 Tbs cocoa

Line the bottom of the form with bakery paper.

Melt chocolate with butter.
Blend the rest of the ingredients.
Add melted chocolate and blend it all again.

Put the crumbs inside the form. Press gently the crumbs using your fingers to get a smooth layer.

Bake at 180°C for about 10 minutes only.

Take it out and chill a bit.

Nutella-Cheese Mass:

  • 500g cream cheese
  • 400g nutella
  • 1/2 cup baking sugar
  • 5 eggs
  • 1/2 cup heavy cream
  • 3 Tbs all-purpose flour
  • few drops of vanilla flavour

Mix the cheese with nutella to get a smooth mass.
Add sugar and mix again for a moment.
Start adding eggs separately, one by one, mixing shortly after each adding.
Add the cream, flour and flavour and mix it until all combined.

Pour the mass onto the baked crust.

Bake at 150°C for about 60 minutes or a bit longer.

Hmm… let me put it this way – beautiful rise, beautiful collapse ;)

Cool ajar.
Then place it in the fridge.


Stolen from Moje Wypieki.

*I halved the portion and baked it using a smaller form, namely 18cm one :)


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