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Chocolate Nutella Cheesecake

A light and fluffy chocolate cheesecake which has a mousse quality covered in a Nutella ganache
Course Dessert

Ingredients
  

Base

  • 400 grams crushed oreos ,about 35 cookies
  • 70 grams melted butter

Chocolate Cheesecake

  • Tbsp cornflour
  • 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.
Keyword cheesecake, chocolate, dessert