Told you I'll be back! But of course, needed an event as an excuse to make something else I won't get my bum moving! Yes, I saw this on a video clip on fb and initially wanted to make a carrot cake instead.
As I got to the supermarket and picked out all the ingredients for carrot cake, the cost was sky rocketing (one small bag of walnut is like $5!) not to mention there will be leftover ingredients that will never be touched unless I bake frequently (our pantry is so full)...so I took this recipe and compared. Looks like someone has done thorough researching, it was enough for the cake without extra!
Wah, real drama coz I was doing it so late in the evening so much so I was in a hurry to get it over and done with. I took the cake out of the cake tin too soon before it cooled down properly and it started breaking apart! I quickly 'squashed' the cake back into the cake tin and decided to do the last bit before the cake cooled completely - Pouring the nutella cream on the top. It did kinda cover all the cracks hahaha.
Note: Flourless cake has to be cooled down to room temperature before dissembling them!
Also I found that the Oreo base was too thin, so best to double the amount for a 9" cake.
Here's the recipe blog I got this from :). Not much alteration. But if you want to know more click on the title above :)
For the Crust
- 250 g (about 30 oreo cookies), cream removed (I'd double the amount of cookies to 60)
- 6 tbsp (80 g) unsalted butter, melted
For the Cheesecake Filling
- 35 oz (1 kg) cream cheese, room temperature
- 3/4 cup (175g) heavy cream + 2 tbsp, cold
- 2/3 cup (100g) Nutella
- 1 cup (200g) sugar
- 1 tbsp cornstarch (didn't need to use this)
- 2 tsp vanilla extract
- 4 eggs, room temperature
For the Top layer
- 2/3 cup (100g) Nutella
- 1/3 cup (80g) heavy cream
1. Prepare the crust. Preheat oven to 350 F (180C). Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300 F (150C).
3. Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
4. In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
5.Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.
6. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
7. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
8. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.
9. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.