If you are looking for an easy but impressive dessert to make then look no further! This rich and creamy cheesecake will satisfy all your chocolate cravings (and make everyone think you are a pro) and should hopefully last a couple of days - if you don't eat it all straight away - serving around 8 thick slices.
So I saw a recipe on Baking Mad called Nutella Cheesecake bars and they looked so nice I just had to do it myself. I slightly increased the ingredients to make a full sized cake and added a little extra details to make it my own. I really enjoyed making it as it was actually really simple (and got to lick several spoons of Nutella)! To make your very own you will need:
Base
Bourbon biscuits 300g
Dark brown sugar 50g
Unsalted butter 125g
Filling
Nutella 600g
Philadelphia (I used light) 600g
Double cream 250
Icing sugar 100g
Topping
Ferrero Rochers Just a few
Tools
9inch circular tin
Cling film
Freezer/food/sandwich bag
toothpick
Method
1. Firstly, I took the bottom of the tin out and covered in cling film and put back in ensuring that it was flat with no ridges. I also lightly greased the sides just to prevent the filling sticking.
2. Then you need 300g worth of bourbons, and you need to take the biscuits away from the cream filling (won't be needing this) and bash them up in a clear food bag until completely crumbled with no lumps.
3. Melt the butter in a dish and stir in the sugar, and all of the biscuit crumbs. This should create a paste like consistency, which you then need to transfer to the cake tin making a flat even layer pushing down firmly. Put this in the fridge for about 10 minutes while you make your filling.
4. Once chilled, spread a thin layer of Nutella all over the base (about 4 tablespoons).
In a bowl, mix the rest of the Nutella together with the Philadelphia and icing sugar. Sift the sugar to ensure you don't create a lumpy filling. Fold the majority of the double cream into the mixture but save a few spoons full for decoration.
5. Add the chocolatley mix to the tin (this might get messy) ensuring it doesn't overflow and making sure it's evenly spread. Then with your double cream create stripes across the whole cake. Take a toothpick or something equally thin and glide it through to create a pattern. This is now complete to chill in the fridge for a few hours or overnight.
6. When ready to serve, I gently lifted the tin away using a can underneath to balance. I used 5 Ferrero Rochers and cut them in half and placed in the center, then sprinkled any off cuts and crumbs all over - nothing too neat. And that's it, you have yourself a delicious Nutella Cheesecake - enjoy!
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