Two-Tone Nutella Cheesecake

Recipe:

Ingredient Notes:

• Cream cheese. Any cream cheese will work here. But before making the filling, check the consistency of the cheese. If the cheese is very soft, you can change the ratio of cheese to cream to even out the consistency of the cream: add more cheese and less cream.
• Heavy cream. You need cream with 30% fat content and more. Leave 20% cream for sauces – they are too liquid for our purposes.
• Eggs. The size of the eggs is M. This is about 50-55 grams without shells.
• Sugar. It is best if it is fine. If the crystals are too large, you can grind it in a coffee grinder or use ready-made powdered sugar.
• Nutella. You can use either the original Nutella or other hazelnut cocoa spreads that are similar in flavor and consistency.
• Crust. Oreo’s are perfect for this recipe. A great substitute is chocolate graham crackers. But if you can’t get those, use any chocolate shortbread or butter cookies. You’ll still get a delicious cheesecake, although the crust will be simpler in flavor and texture.

All ingredients must be at room temperature.

Let’s start cooking.

Crumble the Oreo in a food processor.

Add melted butter and mix. Place in a springform pan and press down the bottom (no need to make sides).

Bake in a preheated oven at 160°C (320°F) for 10 minutes. Take out and let cool.

Beat the cheese with sugar and heavy cream until smooth.

Gradually add the eggs and vanilla sugar. Try not to beat the mixture too much – if it is too saturated with air bubbles, the cheesecake may swell and crack during baking.

Separate one third of the cheese mixture and add the Nutella.

Pour the white part into the pan and spread it out.

Place the Nutella layer on top and spread evenly.

Place the pan in a preheated oven at 160°С (320°F) with a heatproof dish of boiling water on the bottom. Bake for about 45 minutes.

It is very important not to overbake the cheesecake or it may crack when it cools. To check if the cheesecake is ready, simply tap the side of the pan with a spoon: the finished cheesecake should jiggle only in the middle (5-6 cm in the center).

Leave the baked cheesecake in the oven for 30 minutes, then take it out and let it cool at room temperature. Then refrigerate for at least 4 hours or overnight.

Make the ganache. Chop the chocolate into small pieces. Bring the cream to a boil and pour it into the bowl with the chocolate. Let stand for a few minutes, then stir until smooth.

Pour the ganache over the cooled cheesecake and spread evenly. Refrigerate for 20-30 minutes.

That’s it – the cheesecake is ready to serve. The best way to cut the cheesecake is to use a wet knife – this way the cut will be smoother and more beautiful.

Enjoy!

This Two-Tone Nutella Cheesecake recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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