why make this recipe
Homemade Nutella Cheesecake is a delightful treat that combines the rich flavor of Nutella with the creamy texture of cheesecake. It’s perfect for celebrations, gatherings, or just to satisfy your sweet tooth. This recipe is easy to follow, making it a great choice for both novice and experienced bakers. The best part? You can customize it with toppings like chopped hazelnuts or whipped cream to make it your own.
how to make Homemade Nutella Cheesecake
Ingredients:
- 1.5 cups Crushed Digestive Biscuits (Provides a rich, buttery base.)
- 0.5 cup Unsalted Butter, melted (Adds moisture and richness.)
- 16 ounces Cream Cheese, softened (Essential for a smooth texture.)
- 1 cup Granulated Sugar (Sweetens the filling.)
- 1 cup Nutella (Provides the signature flavor.)
- 1 teaspoon Fresh Lemon Juice (Balances the sweetness.)
- 1 cup Heavy Whipping Cream (Creates a light texture.)
- Additional Nutella (For drizzling on top.)
- Chopped Hazelnuts (For a crunchy texture.)
- Dollop of Whipped Cream (For extra creaminess.)
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add Nutella and lemon juice, and beat until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella-cream cheese mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once set, run a knife around the edge of the pan to loosen the cheesecake, then release the springform clasp. Drizzle with Nutella, sprinkle with hazelnuts, and serve.
how to serve Homemade Nutella Cheesecake
Serve your homemade Nutella cheesecake chilled. You can slice it into wedges and top each piece with a drizzle of Nutella, some chopped hazelnuts, and a dollop of whipped cream. This dessert is great for special occasions or just as a sweet treat after a meal.
how to store Homemade Nutella Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or place it in an airtight container to keep it fresh. It can stay in the fridge for up to five days. If you want to keep it longer, you can freeze it, though the texture may change slightly after thawing.
tips to make Homemade Nutella Cheesecake
- Make sure your cream cheese is softened before mixing to avoid lumps.
- Whip the heavy cream until stiff peaks form for a light texture in your cheesecake.
- You can use a food processor to make crushing the biscuits easier.
- Feel free to adjust the amount of Nutella to your taste.
variation
Try adding different toppings like fresh berries or chocolate shavings for a unique twist. You can also swap out the digestive biscuits for graham crackers or Oreo cookies for different flavors.
FAQs
1. Can I make this cheesecake in advance?
Yes, you can prepare the cheesecake a day before serving. It actually tastes even better once it has chilled overnight!
2. How long does it take for the cheesecake to set?
The cheesecake needs at least 4 hours to set in the refrigerator. For best results, leave it overnight.
3. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different than with regular cream cheese.
Homemade Nutella Cheesecake
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delightful treat combining the rich flavor of Nutella with creamy cheesecake, perfect for celebrations or satisfying sweet cravings.
Ingredients
- 1.5 cups Crushed Digestive Biscuits
- 0.5 cup Unsalted Butter, melted
- 16 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 cup Nutella
- 1 teaspoon Fresh Lemon Juice
- 1 cup Heavy Whipping Cream
- Additional Nutella for drizzling
- Chopped Hazelnuts
- Dollop of Whipped Cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add Nutella and lemon juice, and beat until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella-cream cheese mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once set, run a knife around the edge of the pan to loosen the cheesecake, then release the springform clasp. Drizzle with Nutella, sprinkle with hazelnuts, and serve.
Notes
Make sure your cream cheese is softened to avoid lumps. This cheesecake can be prepared a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American