Description
Indulgent Nutella cheesecake promises a luxurious journey through creamy chocolate-hazelnut bliss. Rich layers of silky filling and crumbly crust meld together, delivering a dessert that whispers pure European elegance to chocolate enthusiasts.
Ingredients
Scale
Cheesecake Base:
- 24 Oreo cookies, crushed into crumbs
- 5 tablespoons (70 g / 2.5 ounces) unsalted butter, melted
Cheesecake Filling:
- 16 ounces (450 g) cream cheese, softened
- 1 ½ cups (400 g) Nutella
- ¾ cup (90 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) heavy whipping cream, whipped to stiff peaks
Toppings and Garnish:
- ½ cup (120 milliliters) heavy cream
- ½ cup (150 g) Nutella
- Chopped hazelnuts
- Chocolate shavings
- Ferrero Rocher chocolates
Instructions
- Crush Oreo cookies into fine crumbs, blending thoroughly with melted butter to create a cohesive base mixture.
- Transfer the buttery Oreo mixture into a springform pan, pressing firmly and evenly across the bottom to form a compact crust.
- Chill the prepared crust in the refrigerator while preparing the filling to help it set and maintain its structure.
- Using an electric mixer, whip cream cheese until smooth and creamy, gradually incorporating powdered sugar and vanilla extract.
- Fold Nutella into the cream cheese mixture, ensuring a uniform chocolate-brown color and consistent texture.
- In a separate clean bowl, whip heavy cream until it forms stiff, billowy peaks that hold their shape.
- Gently fold the whipped cream into the Nutella-cream cheese mixture, maintaining the airiness and creating a light, silky filling.
- Carefully spread the Nutella filling over the chilled Oreo crust, smoothing the surface with a spatula to create an even layer.
- Refrigerate the cheesecake for a minimum of 4 hours, allowing it to set completely and develop rich flavors.
- Warm heavy cream until it reaches a gentle heat, avoiding boiling.
- Pour the warm cream over Nutella, letting it sit briefly before stirring until a glossy, smooth ganache forms.
- Drizzle the Nutella ganache over the chilled cheesecake, spreading it evenly to create a decadent topping.
- Enhance the presentation by sprinkling chopped hazelnuts, adding Ferrero Rocher chocolates, or creating delicate chocolate shavings.
- Return the decorated cheesecake to the refrigerator for an additional 30 minutes to allow the ganache to set.
- Slice and serve the chilled Nutella cheesecake, revealing its luxurious layers and indulgent texture.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing.
- Use full-fat cream cheese to achieve a rich, creamy texture that holds its shape.
- Gently fold whipped cream to maintain its airy volume and prevent deflating the mixture.
- Refrigerate cheesecake overnight for best flavor development and firmer consistency.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 590
- Sugar: 39 g
- Sodium: 330 mg
- Fat: 43 g
- Saturated Fat: 21 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 80 mg