Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

No-Bake Nutella Cheesecake June 2, 2013

Nutella Cheesecake 1Nutella Cheesecake 2

 

 

 

 

 

 

 

The most important thing about this recipe is that you simply must keep tasting as you’re making it…well it is Nutella!

 

I used an 8″ pan which is why it’s so deep but you could easily use a 9″ pan instead. I used a Push Pan which I got from Lakeland but if you have a Springform pan that will work just as well.

 

Ingredients

 

Crust:
1 ¼ cups of Crumbed Digestive biscuits
6 Tbsp of Unsalted Butter, at room temperature
2 Tbsp of Nutella
¼ cup of Granulated Sugar
¼ cup of Chopped Hazelnuts, finely ground in a food processor

For the Filling:
2 8oz Blocks of Cream Cheese, room temperature
1 cup of Icing Sugar
1 ½ cups of Nutella
½ tsp of Vanilla Extract
¼ cup of Extra Thick Double Cream

For the Topping:
1/2 cup of Extra Thick Double Cream

4 oz of Dark Chocolate Chips
1 tsp of Butter, room temperature

 

Method

 

In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

Press the mixture in the bottom and one inch up the sides of your pan, put it in the fridge.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.

Pour the batter into the prepared crust, cover the top of the pan with a plate or cling film and (this is the hard part) leave it in the fridge overnight.

About an hour before you are ready to serve it, make the ganache.

In a small saucepan, add the cream and bring it to a simmer.

Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.

Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

Leave the ganache to set slightly, not too much as you still need it to be spreadable.

Pour over the cheesecake and spread to the edges of the cake. If you do leave it to set too much you can zap it in the microwave for, seconds only.

Place it back in the fridge for about an hour to set a bit.

Remove from the pan, and top the cheesecake with some chopped hazelnut.

To cut it neatly, have a jug of hot water to dip your knife into between cuts.

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