Nutella Cheesecake

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) I took this recipe and compared. Looks like someone has done thorough researching, it was enough for the cake without extra!

Nutella layer was actually 'heavier' then the other mixture so it was kinda tricky to spread it around as it started to 'sink' into the cake...

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.

Check out that huge 'Crack' on the left picture. Right was what was left of it before I left. Apparently it was cleaned off.

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.


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