Vanilla - Nutella Cheesecake
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- 1 Cup = 200ml
For the biscuit layer
- Digestive biscuits - 200 gram
- Sugar - 3 table spoon
- Unsalted Butter - 6 table spoon
- Powder the biscuits and sugar in a grinder or a food processor. Move it to a bowl, add the melted butter to it and mix well till evenly combined.
- Grease a spring form pan with butter. Spread the biscuit mixture evenly to the greased pan and press it with your finger tips.
- Bake it In a preheated oven for about 8 - 10 minutes at 210 degree. Remove it from the oven and let it cool at room temperature.
For the vanilla cream cheese layer
- Cream cheese - 460 gram (2 package)
- Sugar - 1 cup
- Egg - 2 (at room temperature)
- Vanilla essence - 1 tea spoon
- Thick cream or fresh cream - ½ cup
- In a mixing bowl, beat cream cheese, sugar, egg and vanilla essence till light and fluffy. In a separate bowl beat the thick cream for a minute and add it to the cream cheese mixture.
For the nutella cheesecake layer
- Cream cheese - 1 packages
- Nutella hazelnut spread - ¼ cup
- Vanilla essence - ½ tsp
- Sugar - ¼ cup
- Egg - 1 (at room temp)
- Thick cream - 1/4 cup
- In a deep bowl beat together cream cheese and nutella till creamy scraping the sides in between. To this add sugar slowly beat till well combined.
- To this add egg and beat well. Scrape the sides of the bowl if necessary. Now add thick cream and vanilla essence and mix till well combined.
- Pour half of the vanilla cream cheese mixture over the biscuit base and spread evenly.
- Now slowly layer it with the nutella cream cheese mixture over the vanilla cream cheese layer with icing bag (or slowly spread it with a spoon).
- Again top it with the remaining vanilla cream cheese mixture.
- Preheat the oven to 170 degree and bake it for about 45 - 50 minutes or till done (check by inserting a skewer at the center of the cheesecake. Or till the center of the cheesecake is no more jiggling.). Run a sharp knife around the wall of the cheesecake and cool it for about 40 minutes at room temperature.
For the chocolate topping
- Cooking chocolate - 100 gram
- Fresh Cream or thick cream - ¼ cup
- Gelatin - ¼ tsp
- Water - 1 tea spoon (to mix it with gelatin)
- Break the chocolate into small pieces and microwave in an oven for about 1 to 5 minutes (or melt using double boiling method) and keep it aside. Let it cool for about 2 - 3 minutes
- In another bowl microwave the fresh cream for about 50 sec. let it cool for about 2 - 3 minutes.
- Add this into melted chocolate and mix well.
- Sprinkle gelatin over hot water and mix well to dissolve and then add it to the Chocolate mixture.
- Pour this into the cooled cheese cake and spread it immediately all over. And keep it in the refrigerator for about 30 minutes.
- Cut it to circles with a cookie cutter and decorate with white chocolate. (cutting to circles is optional)
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