Nutella! Hazelnuts with chocolate Paste... What is more delicious than This combination in Nutella. So I decided to make a refreshing Nutella Cheesecake for the warm days in summer.
What you need is:
- 2 packs of Oreos (154gr each)
- 80gr unsalted butter (room temperature)
- 300gr lightly whipped cream
- 350gr Nutella
- 400gr cream cheese (philadelphia type)
- 2 tabelspoon of cold water
- 2 teaspoons gelatine
- 80gr unsalted butter (room temperature)
- 300gr lightly whipped cream
- 350gr Nutella
- 400gr cream cheese (philadelphia type)
- 2 tabelspoon of cold water
- 2 teaspoons gelatine
Lightly grease a 8 inch springfoam tin or a mousse ring with unsalted butter. Remove the fillings of the Oreos if you want a more crunchy base. Finely crush the Oreo biscuit and put them in a bowl. Add in the melted butter and mix till well combined. Lightly press the mixture over the greased tin evenly. Refrigerate while you make the cheesecake mixture. For more Nutella taste you can put some Nutella over the Oreo base.
Put the 2 tablespoons of cold water in a small bowl, add in the gelatin and place the bowl into a saucepan of simmering water (water bath) but make sure the water in the saucepan doesn't bubble into your bowl of gelatin. When the gelatin have dissolved, turn off heat and set aside until needed.In a large bowl whip the philadelphia cheese until smooth. Add the Nutella and whip till its well combined.
Add in the dissolved gelatin and mix well (gelatin should be like liquid, if it has turned into jelly heat it back in the saucepan.
Chill for 4-5 hours, ideally overnight.
You can decorate your Nutella Cheescake with Hazelnuts, chocolate or whipped cream.
No comments:
Post a Comment