Nutella cheesecake

Name: Nutella cheesecake
Cook time: 1 h 30 min
Total time: 5 h 30 min
Yield: 16
Ingredients: 250 g + something Butter; 300 g Flour; 150 g + 100 g Sugar; 7-10 Tbsp Salt; 100 g ground hazelnuts; 2 TABLESPOONS Baking cocoa; 150 g Dark chocolate; 150 g Nut nougat cream (e.g. Nutella); 600 g Double cream cheese; 3 Eggs (Gr. M); 7-10 Tbsp Baking cocoa

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
330 mins

Ingredients

Servings: 16

250 g + something Butter
300 g Flour
150 g + 100 g Sugar
7-10 Tbsp Salt
100 g ground hazelnuts
2 TABLESPOONS Baking cocoa
150 g Dark chocolate
150 g Nut nougat cream (e.g. Nutella)
600 g Double cream cheese
3 Eggs (Gr. M)
7-10 Tbsp Baking cocoa

Directions

1
Melt 250 g butter. Mix flour, 150 g sugar and 1 pinch of salt. Add the butter and knead into crumbles. Halve the crumble mixture. Knead 2 tablespoons of cocoa under one half of the nuts and 2 tablespoons of cocoa under the other half.
2
Grease the springform pan (26 cm Ø). Put cocoa crumbles into the mould and press them down to the flat bottom. Chill for about 30 minutes.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Bake in the hot oven for approx. 12 minutes. Remove and let cool on a cake rack.
4
Chop the chocolate and melt in a hot water bath. Stir in nut nougat cream and 100 g sugar. Stir cream cheese until smooth. First stir in the chocolate mix, then the eggs one by one. Smooth the cheese mixture on the base. Spread the nut crumbles on the cheese mixture. Bake in the oven at the same temperature for 45-50 minutes.
5
Take out and let it cool down on a cake rack. Remove the cake from the mould and dust with cocoa.