Cookingaround : Nutella Cheesecake Recipe

Nutella Cheesecake Recipe

How much do I love Cheesecake, let me see. I can start "one hundred and one" and keep on going. Of course, this one is my favorite dish as far as Cheesecake goes, the chocolatey nutty flavour of Nutella is the best. When I make this dish for my friends, for a Party or a Gathering at my place, it does seem to disappear very fast and they still ask for more. After all, this is an easy recipe and there would really be no effort to making some extra.

I like my cheesecake to be soft and smooth, just like a pudding. As for the other type that is a bit hard or softer, but more of a harder cream is all well and done for some, but as for me the softer without it melting is the way to go.

So please try it and let me know how yours turned out.

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Recipe;

Pie Crust;
4 Cups - Crushed Graham crackers or sweet plain cookies.
1/2 to 1/3 Cup - Melted butter
1 Tbsp. - Nutella

Cheese Filling;
1 lbs. - Cream cheese (plain)
1/2 to 1/3 Cup - Icing sugar
8 Oz. - Nuttela (1 glass cup)

Topping;
1 1/2 Cups - Whole milk
1/4 Cup- Sugar
2 to 3 Tbsp. - Corn starch
1 Tsp.- Vanilla extract
1 - Egg yolk
Dash - Salt (option)
1 Tbsp. - Butter (option)

Mixed with topping;
3 Cups - Whipped cream

For more information, please see video below.

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Now here, you can add as much butter as you want. I added only enough to keep the crackers or cookie mixture together.

Add only a little at a time and keep stirring to get it well mixed in. Only when the mixture can be compacted, stays to the side of the bowl and holds together, it is ready for forming.

Bake, no bake this is really up to you. This pie crust recipe can be done either way. this crust will hold without baking and it will be just as good and not affect the taste to this desert. But I like to bake it for a few minutes because I like the firmness of the crust next to the softness of the filling.

Try it both ways and see which one you like better.

Add sugar according to your taste. For in North America and some Country's they like it to be sweeter, but here in Europe they tend to like it a little less sweet.

So make it your own and add more or less sugar to the mix.

This is where you would control the softness of your topping. By adding more cornstarch, say around another tablespoon or so, will make your topping a little bit harder in texture.

Now I would not make it any lesser than the recipe of 2 tablespoons for then the topping will run and not hold together.