Nutella Black White Cheesecake Food

NUTELLA BLACK & WHITE CHEESECAKE

Steps:

• In a bowl, beat cream cheese& sugar with electric mixer for 2 minutes until light and fluffy.
• In a separate bowl, whisk the 1/2 cup heavy cream with the Nutella, leaving no lumps.
• Whip the remaining heavy cream until soft peaks form.
• Divide the cream in half, folding half into cream cheese mixture and half into the Nutella mixture.
• Alternately spoon the 2 batters into the pie crust, creating layers.
• Refrigerate for at least 1 hour and serve!
• ----To Warm Nutella----.
• In microwave, heat on high for 5 seconds in microwavable bowl.
• Or, on low heat on a stove until mixture becomes creamy.
• ---Hint---.
• To help the heavy cream whip faster, freeze the bowl and beaters for 5-10 minutes before adding the liquid.

BLACK AND WHITE CHEESECAKE

Steps:

• MAKE CHOCOLATE CRUST:.
• Preheat oven to 250°F.
• Tightly wrap outside of 11" springform pan with heavy-duty aluminum foil.
• Mix together cookie crumbs and sugar in bowl.
• Add melted butter and stir until combined.
• Press mixture evenly into the bottom and sides of prepared pan.
• MAKE FILLING:.
• Beat cream cheese in mixing bowl until creamy, using electric mixer at medium speed.
• Gradually add sugar and beat until blended.
• Add vanilla and flour, mixing just until combined, at low speed.
• Add eggs one at a time, beating after each addition.
• Add yolks and half-and-half, beating until smooth.
• Stir in chopped solid ivory.
• Pour mixture into crust and smooth out top.
• Bake for 2 hours or until firm.
• Turn off oven and leave cheesecake in oven with door propped open for 1 hour or more.
• Cool in pan on wire rack for 1 hour.
• Cover with aluminum foil and refrigerate at least 8 hours or overnight.
• MAKE CHOCOLATE GLAZE:.
• Place corn syrup, water, butter in saucepan over medium heat.
• Cook until butter is melted and mixture comes to a boil.
• Remove from heat.
• Add chopped chocolate and rum or rum extract and let stand 30 seconds.
• Whisk until smooth.
• Loosen edge of cheesecake with knife.
• Remove cake from springform pan.
• Spread chocolate glaze over top of cheesecake.
• Refrigerate 15 minutes to set glaze.
• Garnish with chocolate curls, if desired.
• Cut wedges and serve.

CREAMY NUTELLA CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
• In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
• Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.
• Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
• Makes about 12 slices.