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Tuesday, June 17, 2014

Nutella Cheesecake

Nutella Cheesecake recipe by Baking Makes Things Better
I love Nutella.  I love Cheesecake.  So, I combined the two to make a delectable dessert.  I am in love.  I don’t think I need to say anymore – the pictures speak for themselves.

Nutella Cheesecake Slice - recipe by Baking Makes Things Better

250g biscuits (I used Choc Chip Fudge Cookies by Farmbake)
80g butter, melted
250g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 cup cream
1 cup Nutella
3 teaspoons gelatine, dissolved in ¼ cup boiling water
¼ cup hazelnuts, roughly chopped
1 x 30g flake chocolate bar

Place the biscuits in a food processor and process into fine crumbs.  Add the butter and process to combine.  Press the mixture in to a greased 20cm round spring-form tin and chill in the refrigerator.
Beat the cream cheese, sugar, vanilla, and Nutella together with an electric mixer until smooth, then beat in the cream.  Stir through the gelatine. 
Pour the filling over the cookie base.  Place in the refrigerator for 30 minutes so that the top of the cake sets. 
Crumble the flake chocolate bar over the top of the cheesecake.  Sprinkle over the chopped hazelnuts.  Return the cheesecake to the refrigerator and leave for 3 hours or until set.  Cut into wedges and serve with fresh whipped cream or your favourite ice cream.

Nutella Cheesecake by Baking Makes Things Better


  1. My friends loves cheesecakes.. I already know what to make for her next birthday! :D

  2. Yum! This looks so delicious and the presentation is beautiful!

  3. Wow! This looks so tempting! Pinned!

  4. This looks delicious! Any chance you can tell me more about the kind of cookies you used for the base? If I substitute it with store-bought chocolate chip cookies (the ones sold here tend to be hard (and not chewy/soft), is that ok? Thank you!

    1. Hi, the cookies I used are kind of like chocolate chip cookies, but the actual cookie dough itself is a chocolate flavour too. They have quite a crunch to them, so substituting them shouldn't be an issue.
      If you are worried, but have made anything with a biscuit base before and have a cookie that has worked well, I would go with that.

    2. Sorry, to bother you - one more question! Does the heavy cream need to be whipped to soft peaks before adding?