Nutella Cheesecake
Recipe for a delicious chocolate Nutella cheesecake with chocolate cream
I encourage you to try my recipe for Nutella cheesecake on a crunchy base made of crushed biscuits. This simple yet exceptionally tasty dessert is a true paradise for Nutella lovers and creamy cheesecakes. The biscuit base gives it a delicate crunch, and the creamy cheesecake with chocolate cream makes every bite taste incredible. Perfect for those looking for a quick but impressive dessert for everyday and special occasions!
Table of content
Recipe for an amazing Nutella cheesecake: step by step
If you like cheesecakes, especially chocolate cheesecakes, then you must try this combination of creamy quark with sweet chocolate-hazelnut Nutella. You will surely fall in love with this taste.
Nutella Cheesecake recipe with video and photos
Wyposażenie
- Round baking pan with a diameter of about 22-23 cm.
- Aluminum foil
Składniki
ingredients for the Nutella cheesecake base
- approx 130 g biscuits
- approx 60 ml butter (melted)
ingredients for Nutella cheesecake
- 1 kg full-fat quark for cheesecakes (good quality)
- 350 g Nutella spread (or similar)
- 4 eggs (size L)
- 2 tablespoons potato starch
ingredients for the chocolate topping for the cheesecake
- 100 g chocolate (milk or dark)
- 50-100 ml heavy cream (depending on the chocolate used)
- approx 60 g hazelnuts (chopped)
Instrukcja
Step 1 – preparing the cheesecake baking pan
- Line the bottom of the cheesecake baking pan with parchment paper and secure the springform ring. Trim the paper around the edges so it doesn’t stick out too much.
- Grease the sides of the pan with butter and sprinkle with breadcrumbs.
- Tear off a longer piece of aluminum foil and press it against the bottom and sides of the pan (from the outside).
- Tear off two more such pieces and wrap them around the pan as well, to cover it tightly – this will be needed for baking the cheesecake in a water bath – if you’re not sure how to do it, watch my short video posted in the description and tips below the recipe.
Step 2 – preparing the biscuit base for the cheesecake
- Start preparing the cheesecake by crushing the biscuits into a fine powder. I break them into pieces and transfer them to a food processor – I blend until they are almost like sand. If you don’t have a food processor, it’s best to put the broken biscuits into a thick bag (e.g., a freezer bag or a zip-lock bag) and gently hit and roll them with a rolling pin until the biscuits crumble.approx 130 g biscuits
- Transfer the butter to a bowl and melt it (I melt it in the microwave, but if you don’t have a microwave, melt it in a saucepan). Add the melted butter to the biscuits and mix together.approx 60 ml butter
- Pour the biscuits with butter into the prepared baking pan.
- Press them firmly to cover the entire bottom – you can also press and level the surface of the biscuits with a glass.
Step 3 – preparing the Nutella cheesecake
- Transfer the quark for cheesecakes to a large bowl – make sure it’s full-fat and good quality. It should be firm and compact, so much so that it’s hard to even stick a spoon into it. I most often use Piątnica brand cheesecake quark in a tub. If I can’t get it, I buy Mój Ulubiony (check my notes below the recipe for other possible substitutes).1 kg full-fat quark for cheesecakes
- Add whole eggs to the quark – in this recipe, we do not whip egg whites separately for the cheesecake. Adding whipped egg whites to cheesecake is a very common reason for the cheesecake to sink after baking! Also, add potato starch to the bowl – it will provide greater stability to the cheesecake. If you don’t have potato starch, you can use pudding powder. Finally, add Nutella spread.350 g Nutella spread, 4 eggs, 2 tablespoons potato starch
- Blend all ingredients together with a mixer. You don’t need to blend for long – just until you get a smooth, lump-free mixture. Blending the cheesecake batter for too long causes air to be incorporated into it, which means the cheesecake may tend to sink after baking!
- Pour the chocolate cheesecake batter into the prepared pan – you can even tap the pan with the cheesecake a few times to release any air bubbles.
- Place the cheesecake pan into a larger, watertight pan and pour hot water into it.
- Carefully place the cheesecake in an oven preheated to 160 degrees Celsius (top/bottom heat mode) and bake the cheesecake in a water bath for about 1.5 hours. Remember, do not bake the cheesecake with convection mode!
- After this baking time, turn off the oven and slightly open the oven door – you can also remove the cheesecake from the water bath pan, but do not take it out of the oven; just leave it inside (with the door ajar) until it cools down.
- It’s good to chill the cheesecake in the refrigerator for several hours before serving – about 2-4 hours is enough, but it can also be chilled overnight.
- Before serving, remove the Nutella cheesecake from the baking pan and transfer it to a plate or platter.
Step 4 – preparing the chocolate and nut topping for the cheesecake
- In a saucepan, heat the heavy cream until it’s hot – it doesn’t need to be boiling. It’s enough when bubbles start to appear around the edges of the pot. Then turn off the stove. If you want to make a milk chocolate topping, heat only 50 ml of heavy cream, and if using dark chocolate with high cocoa content, use 100 ml of heavy cream.50-100 ml heavy cream
- Add the chopped chocolate to the hot cream, leave it for about 1-2 minutes.100 g chocolate
- Start stirring until you get a smooth, glossy chocolate topping.
- Finally, add the chopped hazelnuts to the topping. You can toast them beforehand to make them even more aromatic – just put the nuts in a dry pan and heat them for a few minutes until they start to brown slightly. Then remove them and chop finely. You can also use ready-made nut praline, which is already nicely crunchy.approx 60 g hazelnuts
- Pour this topping over the cooled cheesecake – if the topping is still very runny right after preparation, wait until it thickens slightly before pouring it over the cheesecake.
Film
Uwagi
Wartości Odżywcze
What is Nutella cheesecake?
Recently, my sister wrote to me asking if I had a Nutella cheesecake recipe. And I sat there thinking – wow – I don’t have such a recipe! I only have a recipe for mini Nutella cheesecakes – baked in cupcake liners. But not for a full-fledged cheesecake. And so, I quickly bought quark, took out the chocolate-hazelnut spread, and baked such an extraordinary chocolate cheesecake. What is Nutella cheesecake? It’s an incredibly creamy, light, and delicious cheesecake baked with a generous amount of Nutella added directly to the quark. The base of this cheesecake is a crunchy and slightly sweet biscuit and Nutella crust made from crushed biscuits mixed with melted butter, which gives the cookies durability. After baking and cooling, I covered the whole thing with an amazing chocolate glaze full of crunchy pieces of finely chopped nuts. Thanks to this, my cheesecake looked like a huge Rocher chocolate – and tasted even better!
Why try Nutella cheesecake?
If you like chocolate cheesecakes, you must try this recipe, and you will surely delight your loved ones and all your friends. The cheesecake itself is extremely simple and quick to prepare – especially with my tips. Plus, it requires few ingredients, with a truly spectacular end result! Such a Nutella cheesecake is not only a great idea for a sweet cake for the weekend, but it will also be perfect for the upcoming Easter holidays. The recipe will also be useful for the approaching communion season, so be sure to save it for later. For example, you can add a pin to your Pinterest board so you never lose the recipe.
Ingredients needed to prepare Nutella cheesecake
To prepare this chocolate cheesecake, you will need a few basic ingredients. Below is a shortened list of essential products and possible substitutes. All products are easily available in stores, especially in discount stores and larger supermarkets.
- quark – quark for cheesecakes is the most important ingredient, so it must be of good quality. When buying, pay attention to its quality and fat content. For cheesecakes, full-fat and semi-fat quark with a compact and dense texture are best. You can buy quark in a block and grind it before using it to prepare the cheesecake, or buy ready-ground quark in a bucket. However, do not buy cheaper, runny quarks like Mr President, but a good one – like Piątnica or Mój Ulubiony. If the package does not provide information about the fat content, check the calorie table – if 100g of quark has about 100kcal or less, it is a runny and loose quark not very suitable. Piątnica quark, for example, has about 209 kcal. In Biedronka or Lidl, it is sometimes difficult to get such a better quark for cheesecakes – in that case, choose quark in a block, or ultimately buy mascarpone cheese, which is also a fatty cheese.
- Nutella – the second basic ingredient of this cheesecake is, of course, Nutella. You can replace it with another similar chocolate-hazelnut spread. And please don’t write to me here that Nutella is “evil incarnate” – if you don’t want to eat it, then don’t eat it and bake another cheesecake – on the blog, there is a delicious chocolate cheesecake, prepared with a large amount of dark chocolate. I like it from time to time and don’t mind using it in my baked goods.
- potato starch – starch added to cheesecake adds stability. If you don’t have it, you can add pudding powder to the cheesecake mixture – add a package of pudding weighing about 40g (usually one for half a liter of milk). You can use vanilla, cream, or even chocolate flavored pudding here.
- sugar – I didn’t add sugar to my cheesecake because I prefer less sweet baked goods. And as you know, Nutella is already very sweet. However, if you like sweeter cheesecakes and cakes, after mixing all the ingredients for the cheesecake, check its sweetness, and if you feel that the mixture is not sweet enough for your taste, add sugar to it. Powdered sugar works best as it dissolves quickly and mixes with the rest of the cheesecake. Remember also that after baking, you will pour chocolate glaze over the cheesecake – if you use milk chocolate, it will also add sweetness to the Nutella cheesecake.
- whipping cream – to prepare such a sensational and beautiful chocolate glaze with nuts, you will need whipping cream. I prefer to use liquid whipping cream from a carton with 30% fat content. Such liquid cream is great for heating and dissolving chocolate in it.
Preparing Nutella cheesecake – tips
Preparing this Nutella cream cheesecake is not only simple but also quick. In this recipe, we do not add egg yolks and whites separately, which are whipped into a thick foam, to the cheese mixture. I immediately transfer whole eggs to a bowl and briefly mix them with the cheese mixture. Short mixing of the cheesecake mixture, no egg white foam, and proper baking of the cheesecake guarantee that the cheesecake will not sink after baking and will be flat as a table. Long mixing of the cheesecake mixture and egg white foam make the cheesecake mixture fluffier, but at the same time, a large amount of air is introduced into the cheesecake. During baking, air bubbles expand due to heat, and the cheesecake rises. However, after baking and cooling, the air trapped in the cheesecake cools down, reduces its volume, and consequently, the cheesecake sinks. Therefore, if the amount of air forced into the cheesecake is limited, it will sink less or not at all. If you want a beautiful cheesecake that won’t sink after baking, focus on good quality full-fat quark and proper preparation and baking of the cheesecake.
Baking cheesecake – how long and at what temperature?
I always bake my cheesecakes at a lower temperature – around 150-160 degrees Celsius. I set the oven to top/bottom heating mode – convection baking is not very good for cheesecakes, because the cheesecake rises more rapidly, which can then result in it sinking. How long to bake a cheesecake at such a lower temperature? Because the baking temperature of the cheesecake is lower, it is necessary to extend the baking time. I baked this cheesecake for 90 minutes. I also never take the cheesecake out of the oven immediately after baking. I just turn it off and gently open the door, leaving the cheesecake inside until the oven cools down – it usually takes about an hour. During this time, the cheesecake also gently “finishes cooking” and is not exposed to sudden temperature changes.
How to prepare a baking pan for a water bath – video
If you are not sure how to properly prepare a baking pan for a cheesecake in a water bath so that nothing leaks and the cheesecake bakes nicely, you can watch my short video. You can bake practically any cheesecake in such a water bath. A water bath provides the cheesecake with ideal baking conditions, thanks to which it does not sink after baking and is perfectly flat like a table. So it’s worth knowing how to do it correctly.
No-bake Nutella cheesecake – alternative recipe
Can you make a no-bake Nutella cheesecake? Of course! If you can’t bake a cheesecake because you don’t have an oven, or it’s broken. Or maybe you’re afraid it won’t turn out well, you can make this cheesecake in a no-bake version. There will be slight changes in the ingredients. For a no-bake cheesecake, we don’t add eggs; instead, use whipping cream. The best will be 30% or 36% whipping cream. Remember to chill the cream very well before using it. So, put it in the fridge for a few hours before preparing the cheesecake, or preferably overnight. In addition to whipping cream, you will also need edible gelatin.
How to prepare no-bake Nutella cheesecake?
Prepare the Nutella cheesecake base as in the recipe and line the bottom of the pan with it. You don’t need to wrap the pan with cling film here, as you won’t be baking it in a water bath. Here, line the entire pan with baking paper – including the sides of the pan. In a bowl, whip cold whipping cream until thick. Transfer the cheesecake quark (read my tips on it) to a larger bowl, add Nutella cream, and mix together – you don’t add potato starch or pudding powder here. In a small bowl, mix 5 slightly heaped teaspoons of gelatin with cold water – add just enough water to be slightly above the gelatin level. Let the gelatin swell for a few minutes. Now you need to gently heat the gelatin until it becomes liquid. I put it in the microwave and heat it for about 10 seconds. If you don’t have a microwave, you can place the bowl with gelatin in hot water and stir until it warms up and becomes liquid. Be careful not to overheat the gelatin, as it may lose its gelling properties! To this liquid and heated gelatin, add a heaped tablespoon of the Nutella cheese mixture and mix it. Pour the whole thing into the rest of the cheesecake mixture and vigorously mix on high speed. Add the whipped cream to the cheesecake mixture and gently mix with a spatula. Transfer the prepared cheesecake mixture with added Nutella to the pan and refrigerate for a few hours until it sets. Before serving, carefully remove the cheesecake from the pan and pour the prepared chocolate glaze from my recipe over it.
Serving Nutella cheesecake
How to serve Nutella cheesecake? I admit that I got to it myself after about two hours, and without chilling it in the fridge. Then it was incredibly delicate and light – just like in the video – to eat with a spoon. But chilled for a few hours in the fridge, it was even better. Cold does cheesecakes good, and this one is no exception. So if you’re not in too much of a hurry, chill the cheesecake in the fridge for a few hours before serving.
The cheesecake itself is already so rich in flavor, thanks to the addition of Nutella and that amazing chocolate glaze with hazelnuts, that it doesn’t need any other additions. Although, if you serve it with a little whipped cream, no one will refuse it. Such a rich-tasting cheesecake will taste excellent with a cup of aromatic coffee or delicious tea. The company of a light liqueur will also be a nice addition here.
Homemade Nutella cheesecake – calories
How many calories does Nutella cheesecake have? In 100g, this chocolate cheesecake has about 321 kcal, but if you divide the cheesecake into 12 portions, the calorie content of a slice significantly increases (unfortunately). In this case, one slice of Nutella cheesecake has about 535 kcal (carbohydrates – 35g, protein – 13g, fats – 38g). I am providing the calorie content based on the products I used. The final calorie content will, of course, depend on the products you use and how many portions you actually divide the cheesecake into.
I hope you like this Nutella cheesecake recipe and will enjoy using it. If so, I would be very happy if you shared your impressions in the comments below the post.
Recommended chocolate cheesecake recipes
Be sure to also try my other recipes for amazing chocolate cheesecakes – both baked and no-bake chocolate cheesecakes. Here I recommend, among others, these three recipes:
For this recipe, I was inspired by a recipe from the blog laurenslatest.com, but I am providing my own version.
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Recipe for Nutella Cheesecake
I invite you to try my recipe for an incredibly creamy Nutella cheesecake on a crunchy crushed biscuit base. This unique treat combines the delicate texture of a traditional cheesecake with the intense flavor of Nutella, satisfying even the biggest sweet tooth.
What's more, my recipe is thoroughly described step-by-step, ensuring everyone can easily recreate it in their own kitchen. You will also find photos illustrating every stage of preparation and a video tutorial to make your work even easier. Additionally, I’m sharing useful hints and tips to make your Nutella cheesecake taste even better! Ready for a heavenly flavor within reach? See for yourself! Be sure to also try my other recipes for sensational cheesecakes in various flavors to delight your loved ones and guests.
