Nutella cheesecake

Name: Nutella cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 250 g Butter; 300 g Flour; 1 pinch Salt; 250 g Sugar; 100 g ground hazelnuts; 2 TABLESPOONS Cocoa powder; 150 g dark chocolate; 150 g Nut Nougat Cream; 600 g Cream cheese double cream; 3 Eggs (size M); 7-10 Tbsp Cocoa; 7-10 Tbsp Grease

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

250 g Butter
300 g Flour
1 pinch Salt
250 g Sugar
100 g ground hazelnuts
2 TABLESPOONS Cocoa powder
150 g dark chocolate
150 g Nut Nougat Cream
600 g Cream cheese double cream
3 Eggs (size M)
7-10 Tbsp Cocoa
7-10 Tbsp Grease

Directions

1
Grease a springform pan (26 cm Ø). Melt the butter. Mix flour, salt and 150 g sugar in a bowl. Mix in butter, halve crumble mixture. Fold nuts into one half and cocoa into the other half. Put the cocoa crumbles into the mould, press them to a flat bottom. Chill for about 30 minutes.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. Remove and let cool on a cake rack. In the meantime, chop the chocolate and melt it over a warm water bath. Stir in nut nougat cream and 100 g sugar. Stir cream cheese until smooth. First stir in the chocolate mixture, then the eggs individually. Pour the cheese mixture onto the base and smooth it down. Spread nut crumbles on the cheese mixture. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes.
3
Take the cake out of the oven and let it cool down on a cake rack. Remove the cake from the tin, dust with cocoa and cut into pieces.