Chocolate Nutella Cheesecake
A light and fluffy chocolate cheesecake which has a mousse quality covered in a Nutella ganache
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
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