Nutella Cheesecake time!
When creating a recipe on how to make a Nutella chocolate cheesecake, I knew it had to be absolutely creamy, rich and flavourful. This recipe is almost too easy and there is almost no wait time! I will be honest, I am not a fan of making recipes that require too much chill time. Hence, why I almost never post no-bake recipes. Having said that though, if you would like some, please let me know.
This Nutella chocolate cheesecake has a cocoa biscuit crumb which as you can see if very light and fluffy. The cocoa adds the colour and flavour and cuts the sweetness of the cheesecake beautifully. The cheesecake is pretty much my usual recipe for cheesecakes but of course, it has added Nutella. I really hope you try this recipe, especially if you are a chocolate lover. It will truly appease all your cravings and impress everyone around you.
Bon Appetite,
Zorah
Key tips to making the perfect cheesecake every time:
- The best cake tin to use for this recipe is a non-stick springform tin. The detachable base is ideal for making a cheesecake. It makes the removal much easier without disturbing it.
- Make sure the baine marie/water bath is big enough to hold the springform tin. Once the springform tin is in the larger dish, hot water will be added to the bigger tin/dish. So we have to make sure that the water can move around easily.
- Use a very good quality cream cheese, I love using Lancewood cream cheese because it is very reliable and always yields the best results.
- Don’t rush the setting of the cheesecake. We all want to eat it immediately but it does need 2 hours to overnight to set in order for the texture to be perfect.
How to prepare your ingredients:
Cream cheese: the cream cheese should be of a good quality of course. Also make sure that the cream cheese is taken out of the fridge one hour before using. This helps it to break down easier and therefore blend well with the other ingredients. If a product is too cold, the fats will take much longer to break down and instead of becoming smooth, it will look chunky for a while.
Eggs: The eggs should also be kept rom temperature. Ideally eggs should be kept out of the fridge, but in this case if they are refrigerated, make sure you remove from them from the fridge one hour before as well. It will make it easier to mix with the cream cheese and create a smooth and silky texture.
Vanilla Extract: The difference between vanilla essence and extract is that the essence is more diluted and is not as potent and flavourful as the essence. You choose which one you prefer, but if using essence, add 1/2 tsp. to match the flavour.
Nutella: For this recipe I used the classic Nutella spread for the cheesecake. However, you can use any hazelnut spread that you like. Make sure it is a good quality and has a smooth consistency.
Other cheesecake recipes form the blog:
White Chocolate Cheesecake: https://inthemidnightkitchen.com/how-to-make-a-white-chocolate-cheesecake/
Biscoff Cheesecake Bars: https://inthemidnightkitchen.com/how-to-make-biscoff-cheesecake-bars/
Can I make this recipe gluten free?
Yes you can! As a someone who choose to add gluten free recipes into my diet, I know the struggle. I would substitute the biscuits base for a sweet gluten free biscuit. One of my favourites in South Africa is Schär and can be found in Clicks.
How To Make A Nutella Chocolate Cheesecake
Course: DessertCuisine: AmericanDifficulty: Easy8-10
servings20
minutes1
hourThis delicious Nutella chocolate cheesecake has a soft, silky and creamy texture. Just how a cheesecake should be! I love how easy this recipe is and it is perfect for the holidays!
Ingredients
- Cocoa Biscuit Base
290g graham crackers/digestive biscuits
110g melted butter
A pinch of salt
2 tbsp. brown sugar
2 tbsp. cocoa powder
- Nutella Chocolate Cheesecake
500g cream cheese
1/2 cup granulated white sugar
1/4 cup heavy whipping cream
3 large eggs
2 tsp. vanilla extract
1 1/4 cup Nutella
- Chocolate Glaze
100g dark chocolate
1 tbsp. coconut oil
Directions
- Cocoa Biscuit Base
- Preheat oven to 170C, line your 20cm springform tin with baking paper at the base. Then spray with non-stick spray.
- In a blender, blend the biscuits until fine and crumbly, then add in the rest of the ingredients until it all starts to come together.
- Press the crust down firmly into the base of the tin and up the edges.
- Bake for 11 minutes and allow to cool.
- Nutella Cheesecake
- In a stand mixer, add the cream cheese and mix using a creaming tool until smooth.
- Then add in the sugar and beat again for 30 second on medium speed.
- Thereafter, add in the whipping cream, vanilla and Nutella and mix on a medium speed. Don’t forget to scrape down the sides of the bowl every few minutes.
- Lastly, add in the eggs one at a time. Making sure to scrape down the bowl each time.
- Pour the cream cheese mixture into the springform tin, smooth put the top.
- Assembly
- Take a large piece of foil and wrap it tightly around the base of the cake tin making sure there are no gaps.
- Place the tin into a large dish.
- Fill the dish up with boiling water only just below the part where the foil ends. The water should not be higher than the foil as we want to protect the cheesecake from water entering it. Place the whole water bath with the tin into the oven and bake for 60-65 minutes at 170C with fan.
- There should be a slight jiggle in the middle, but not all the way around.
- Then turn the oven off and allow the cheesecake to stay in the oven for another 10 minutes with the oven door slightly open.
- Remove when done and let it come to room temperature.
- Refrigerate for two hours to overnight.
- Chocolate Glaze
- Melt the chocolate and coconut oil and drizzle on cheesecake once cooled
