FOOD
Nutella Cheesecake
Hazelnut lovers will flip out for this festive Nutella cheesecake made with a Ferrero Rocher hazelnut crust.
FOOD
Nutella Cheesecake
Hazelnut lovers will flip out for this festive Nutella cheesecake made with a Ferrero Rocher hazelnut crust.
Ingredients
Cheesecake Crust
- 2 cups hazelnuts, toasted
- 24 Ferrero Rocher
- 4 tablespoons butter, melted
Nutella Filling
- 4 cups cream cheese, softened at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla
- 1 cup Nutella
- 1/4 cup cocoa powder, for decorating
Steps
Cheesecake Crust
- Make the crust: Prepare a 9-inch springform pan with baking spray and parchment paper. Set aside.
- In the bowl of a food processor fitted with the blade attachment, grind hazelnuts to a coarse sand-like texture.
- Add Ferrero Rocher and pulse to combine.
- Pour in melted butter and mix to combine.
- Press into the bottom of the pan, and set in the freezer until cheesecake filling is ready.
Nutella Filling
- Make the cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth, about one minute. Scrape down the sides of the bowl.
- Add sweetened condensed milk and vanilla and beat on medium-high speed until incorporated and smooth, about one minute.
- Once incorporated, pour into springform pan.
- Drop 2 tablespoons of Nutella randomly over the cheesecake and swirl throughout to create a marbled effect.
- Set in fridge to firm for up to 4 hours.
- Decorate the cheesecake: Remove cheesecake from fridge. Place a stencil on top of the set cheesecake. Sprinkle with cocoa powder and serve. Cake will keep up to 5 days refrigerated.