Rich Chocolate Cheesecake Infused with Nutella
Recipe transformation:
This decadent dessert weaves together the lines of a cheesecake and a chocolate torte, making every bite a sinful delight. The base comprises a crumb crust made of smashed chocolate wafers and hazelnuts, while the filling is a mix of cream cheese and everyone's favorite spread, Nutella. The topping is a Nutella-laden ganache that seals the deal. Baking the cheesecake inside an oven that's been turned off ensures a silky-smooth texture and eliminates the chance of cracking.
- Gear up: You'll need a 9-inch springform pan for this recipe.
- Quantity: Serves 12 ravenous souls (or more, if you're feeling generous).
- Difficulty Level: A moderately difficult dessert that's beyond ordinary.
- Total Time: About 10 hours (including chill time). Active time is roughly 45 minutes.
Ingredients (15)
Crust components:
- 1 1/2 cups ground chocolate wafers or graham crackers with a chocolate twist
- 1/4 cup peeled hazelnuts
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling ingredients:
- 1 pound cream cheese, softened and ready to mingle
- 1/2 cup granulated sugar
- 1/2 cup Nutella, the sweet chap who holds this recipe together
- 2 large eggs
- 1 teaspoon vanilla extract, because every great dessert needs a little pizzazz
- 1 cup heavy cream, for that airy texture
Nutella Ganache Topping:
- 1 cup Nutella
- 1 cup heavy cream
- 1/2 cup toasted and finely chopped hazelnuts, for a crunchy finale
Steps to achieve cheesecake greatness:
- Preheat the scene: Set the oven to 375°F and slide a rack into the middle. Grease the bottom and sides of a 9-inch springform pan with butter.
- Create the crust components: Combine the powdered chocolate wafers, chopped hazelnuts, and sugar in a food processor and blitz until finely ground. In a bowl, mix the batter with the melted butter until the crumbs are evenly moistened. Press the mixture evenly onto the bottom and a couple of inches up the sides of the prepared pan. Bake until set, about 8 minutes. Set the crust aside on a rack to cool, lowering the oven temp to 325°F.
- Concoct the filling: Stir together the sugar, flour, and salt in a bowl. In a mixer fitted with a paddle attachment, beat the cream cheese on medium speed till it's smooth as silk. Toss in the sugar mixture and beat till thoroughly incorporated. After that, add the Nutella, cream, and vanilla and let it play till well mixed. Finally, include the eggs and yolk one by one, beating well after each addition. Scrape down the sides and paddle to keep the goodness evenly incorporated.
- Fill the crust with pure love (cheesecake): Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake and chill: Pop the cheesecake in the oven and let it roast until the filling is set and the center wobbles slightly when you gently wiggle it, around 1 hour. Turn off the oven and let the cheesecake catch its breath inside for another hour. Then, release the cheesecake from the oven and chill it on a rack for about 30 minutes.
- Create the Nutella Ganache Topping: In a saucepan over low heat, melt the Nutella and cream, whisking constantly until a smooth and scrumptious mixture forms. Cool for about 5 minutes. Pour this mixture lusciously over the top of the cheesecake. Let the cheesecake cool completely.
- Chill and ready to roll: Cover and stow the cheesecake in the fridge for at least 2 hours or (dare I say?) overnight.
- Decorate and serve: Remove the pan's sides, and, if necessary, run a long, thin knife around the base to release the cheesecake from the pan. Dust the edges with chopped hazelnuts, slip the cheesecake onto a serving platter, and voilà! You've got Nutella Chocolate Cheesecake ready to impress. Bon appétit!
Gather a 9-inch springform pan for baking the Nutella Chocolate Cheesecake, a recipe that ensures a unique blend of cheesecake and chocolate torte. The filling, made from cream cheese and Nutella, ensures a sweet combination with a silky-smooth texture due to baking the cheesecake inside an oven that's been turned off.
Before baking, prepare the crust components by combining ground chocolate wafers, hazelnuts, sugar, and melted butter to create a chocolate hazelnut crust. After baking, let the crust cool, and ensure the temperature is lowered to 325°F before adding the filling.
Beat together the cream cheese, sugar, Nutella, and vanilla extract, followed by the eggs and heavy cream, to create the filling for this moderately difficult dessert recipe. Pour the filling into the cooled crust for baking.
