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Nutella cheesecake

Nutella cheesecake

    

More and more popular cheesecake worldwide with addition of chocolate and hazelnut cream.

No. of servings

8

Ready in

1 h. 15 min.

Difficulty

medium

 

Categories:  Cream deserts  

 

1. Pastry preparation

butter biscuits 5.25 oz (150 g)

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

Pastry preparation

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.

Filling preparation

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.

Icing preparation

9. 

Pour this prepared icing over the finished cake.

Bon appetit!

butter biscuits5.25oz150grams
chicken egg2pcs2pieces
cocoa powder1tbsp1tablespoon
mascarpone8.75oz250grams
nutty cream9.75oz275grams
soft curd8.75oz250grams
sugar granulated2.5oz70grams
unsalted butter3.25oz90grams
unsalted butter1tbsp1tablespoon
vanilla pudding - powder1tbsp1tablespoon
vanilla sugar1pk1pack
whipping cream (30-33% fat)6.75tbsp100milliliters

 

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