Desserts
Chocolate Nutella Cheesecake Recipe
Chocolate Nutella Cheesecake Recipe- a lovely silky smooth chocolate cheesecake with a mousse like taste covered in a Nutella chocolate ganache.
Chocolate Nutella Cheesecake
A light and fluffy chocolate cheesecake which has a mousse quality covered in a Nutella ganache
Ingredients
Base
- 400 grams crushed oreos ,about 35 cookies
- 70 grams melted butter
Chocolate Cheesecake
- 1½ Tbsp cornflour
- 1½ Tbsp water
- 330 grams cream cheese ,softened
- 500 grams ricotta
- 4 eggs
- 1 cup caster sugar
- ½ tsp vanilla
- 250 grams Dark chocolate ,melted
Nutella Chocolate Ganache
- 1 cup Nutella
- 120 grams chocolate
- ½ cup heavy whipping cream
Instructions
To make crust
- Preheat oven to 170C. Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan
- Bake the crust for 8-10 minutes, then set aside to cool.
To make cheesecake
- Mix to combine cornflower and water to form a smooth paste
- Place eggs, chesses, sugar, vanilla and cornflower mixture in the bowl of a stand mixer or use handheld mixer. Process until smooth silky batter, finally add the melted chocolate until combined,
- Pour over the cooled crusted, tap to remove air bubbles.
- Bake for roughly 1 hour, it should wobble a little but not be wet. Turn oven off and allow to cool in closed oven for another hour.
- Chill for 2-3 hours in the fridge, preferably overnight.
Nutella Chocolate Ganache
- To make the Nutella ganache, add chopped chocolate and heavy whipping cream to a medium bowl.
- Microwave to heat initially for 40 secs on high. Give it a good stir until smooth glossy consistency. If not ready, reheat for 15-20 secs increments stirring well between each until the mixture is melted and smooth. Finally add the Nutella and reheat again to get fully incorporated ,
- Allow it to cool for 5-10 minutes then pour over chilled chocolate cheesecake.
