Nutella cheesecake

1. Pastry preparation

butter biscuits 5.25 oz (150 g)

Grind biscuits in a food processor or with a rolling pin.

2. 

unsalted butter 3.25 oz (90 g) • cocoa powder 1 tbsp

Add butter and cocoa powder. Combine everything together.

3. 

Press the biscuit mixture against bottom and sides of the round form.

4. Filling preparation

chicken egg 2 pcs • sugar granulated 2.5 oz (70 g)

First beat eggs with sugar.

5. 

soft curd 8.75 oz (250 g) • mascarpone 8.75 oz (250 g) • vanilla pudding - powder 1 tbsp • vanilla sugar 1 pk • nutty cream 6.25 oz (175 g)

Add cream cheese, mascarpone and pudding powder. Mix to combine and then divide into two parts. Blend vanilla sugar in the first part and Nutella in the second part.

6. 

At first pour white vanilla part of the curdy cream on the pastry and afterwards Nutella part. Flatten the surface.

7. 

Bake in preheated oven at 355°F (180°C) for about 40 minutes. Let it cool slowly.

8. Icing preparation

nutty cream 3.5 oz (100 g) • whipping cream (30-33% fat) 6.75 tbsp (100 ml) • unsalted butter 1 tbsp

Heat Nutella with butter and cream, stir.

9. 

Pour this prepared icing over the finished cake.