Nutella Cheesecake Food

NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE

Steps:

• Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
• Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
• Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.

EASY NUTELLA CHEESECAKE

Steps:

• Preheat oven to 325°. Pulse cookies and sugar in a food processor until fine crumbs form. Continue processing while gradually adding butter in a steady stream. Press mixture onto bottom of a greased 10x3-in. springform pan. Securely wrap bottom and sides of springform in a double thickness of heavy-duty foil (about 18 in. square)., For filling, beat cream cheese and sugar until smooth. Beat in Nutella, cream and salt. Add eggs; beat on low speed just until blended. Pour over crust. , Bake until a thermometer inserted in center reads 160°, about 1-1/4 hours. Cool 1-1/4 hours on a wire rack. Refrigerate overnight, covering when completely cooled., Gently loosen sides from pan with a knife; remove rim. Top cheesecake with chopped hazelnuts., , ,

NUTELLA® CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NUTELLA CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth.
• Blend in Nutella and vanilla.
• Pour into crust.
• Refrigerate until set, about 4 hours.

EASY NO BAKE NUTELLA CHEESECAKE

Steps:

• Add the graham cracker crumbs and melted butter to a medium bowl and stir until well combined.
• Press the graham cracker mixture into the bottom of a 9-inch spring form pan and set aside.
• Add the cream cheese to a large bowl and mix on high with a hand mixer until the cream cheese is extra creamy and smooth.
• Add the powdered sugar and mix on high, scraping down the sides of the bowl to ensure everything is well incorporated.
• Add the Nutella and whip on high speed until well combined.
• Fold in the whipped cream (feel free to use whipped topping as a substitute) until everything is well combined, just until no streaks of whipped cream remain.
• Pour the cream cheese mixture into the spring form pan on top of the graham cracker base and refrigerate for at least 4 hours or overnight.
• Alternatively, you can add the cheesecake to the freezer for 2-3 hours to set. If you choose to use the freezer method, just make sure to leave the cheesecake at room temperature for about 25-30 minutes to achieve the perfect texture.
• Slice with a warm knife and serve with a dollop of whipped cream, the chopped hazelnuts and a drizzle of Nutella. To create a drizzle-y texture, just microwave some Nutella in a bowl for increments of 10 seconds until it becomes liquid enough to drizzle.

NUTELLA CHEESECAKE

Steps:

• Gather the ingredients.
• In a medium bowl, combine the chocolate cookie wafer crumbs with the melted butter.
• Press the moist crumbs into the bottom and 1 inch up the sides of a 9-inch springform pan. Set in the refrigerator to firm up.
• In a large bowl, beat the cream cheese, hazelnut spread or Nutella, sugar, cocoa powder, and vanilla extract until smooth and well combined.
• Gently fold in the non-dairy whipped topping.
• Pour the filling into the prepared crust and smooth the top. Refrigerate for about 4 to 6 hours or until firm.
• In a large bowl, whip the heavy cream with confectioners' sugar and hazelnut liqueur to make whipped cream.
• Remove the cheesecake from the springform pan and place on a cake plate. Pipe hazelnut whipped cream around the rim of the cheesecake.
• Garnish with toasted hazelnuts.
• Cut into wedges to serve. Store remaining cheesecake in the refrigerator.

NUTELLA®-OREO® CHEESECAKE

Steps:

• Prepare crust: Mix graham cracker crumbs, brown sugar, and cinnamon together in a bowl with your hands. Add melted butter and mix with a spoon or hand mixer until combined. If mixture seems too dry, add up to 1/4 cup more melted butter. Press mixture evenly into the bottom of a 9-inch springform pan. Chill in the freezer for at least 30 minutes.
• Prepare filling: Beat cream cheese and lemon juice in a stand mixer until soft. Add whipping cream and continue beating until mixture becomes thick. Mix in sugar until stiff. Separate mixture into equal amounts in 2 bowls.
• Crush 18 sandwich cookies and fold them into one bowl of filling; spread this mixture evenly over the chilled crust. Place in the freezer for 30 minutes. Reserve remaining cookies for another use.
• Mix chocolate-hazelnut spread in the second bowl of filling. Spread evenly over chilled cookie layer. Cover and freeze for 3 to 8 hours.
• Slice thinly and serve cold.

NUTELLA CHEESECAKE

Steps:

• Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.