Nutella Cheesecake

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Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12 slices

This Nutella cheesecake has got to be one of the tastiest flavour combinations you could ever think of. A dark, chocolatey base combined with a gooey Nutella filling and a hazelnut crumble to finish it off in style. What more could you want from a cheesecake. It would make a real show stopping dessert and I doubt anything will be leftover.

I use a 20cm round cake tin for this recipe and use my reusable cake liners so that you don’t have to mess with any extra greasing and can be good to the environment by reusing and not wasting any paper.

Ingredients

Base

  • 50 g caster sugar
  • 110 g butter in small chunks
  • 50 g ground hazelnuts
  • 20 g cocoa powder
  • 100 g plain flour

Filling

  • 150 g dark chocolate in small chunks
  • 150 g Nutella
  • 100 g caster sugar
  • 500 g cream cheese
  • 2 large eggs

Crumble

  • 100 g butter in small chunks
  • 100 g caster sugar
  • 100 g ground hazelnuts
  • 100 g plain flour

Instructions

  1. Preheat the oven to 180C / 160C Fan / Gas Mark 6. Line a 20cm round springform cake tin with greaseproof paper or a reusable cake liner and grease the edges. Set aside.

  2. For the base, place the sugar, butter, hazelnuts, cocoa powder and flour in the mixing bowl. Mix 20 Sec. / Speed 6. Transfer the dough into the prepared cake tin and spread out evenly. Pat down and make a 1cm edge all around. Refrigerate for 10 minutes, then bake for 15 minutes until the base is lightly browned. Remove from the oven, leave to cool slightly.
  3. Meanwhile, clean the mixing bowl.
  4. For the filling, place the chocolate in the mixing bowl. Chop 5 Sec. / Speed 9. Then melt 2 Min. / 50C / Speed 2. Add the Nutella, caster sugar, cream cheese and eggs and mix 20 Sec. / Speed 3. Pour the filling over the cooled base.
  5. Clean the mixing bowl again. For the crumble, place the butter, sugar, hazelnuts and flour in the mixing bowl. Mix 20 Sec. / Speed 6. Crumble over the filling carefully and bake the cake for 60 minutes. Then, switch off the oven, leave the door closed for 10 minutes, then open the door and leave the cheesecake in there for another 15 minutes before removing. Remove, leave to cool in the tin, the release from the tin and refrigerate for up to 4 hours before serving.

Nutrition Facts
Nutella Cheesecake
Amount Per Serving (1 slice)
Calories 645 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 24g 120%
Cholesterol 111mg 37%
Sodium 277mg 12%
Potassium 251mg 7%
Total Carbohydrates 51g 17%
Dietary Fiber 4g 16%
Sugars 32g
Protein 9g 18%
Vitamin A 20.8%
Vitamin C 0.6%
Calcium 9.4%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  1. Jan Taylor on December 13, 2018 at 2:36 am

    Is the base a crumble base or is it more like a pastry base that you need to roll out?

    • Jesse S Jesse S on January 17, 2019 at 3:11 pm

      It is more like a crumble base 🙂

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