Nutella Cheesecake recipe with video and photos
A recipe for a delicious and simple chocolate cheesecake prepared with a chocolate-hazelnut spread.
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
See notes below the recipe for possible substitutes.
The recipe video is in Polish, but you can watch it to see the step-by-step process.
Wartości Odżywcze
Serving: 100gCalories: 321kcalWeglowodany: 35gProtein: 13gTłuszcz: 38g
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