Hello, I’m Joana. Today, I’m gonna show you how to make no bake nutella cheesecake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
No bake NUTELLA CHEESECAKE Recipe
No bake NUTELLA CHEESECAKE is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. No bake NUTELLA CHEESECAKE is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook no bake nutella cheesecake using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make No bake NUTELLA CHEESECAKE:
- Take Prep time: 25 Minutes
- Make ready Cook time: 5 Minutes
- Prepare Additional time: 8 Hours
- Prepare Total time: 8 hours 30 Minutes
- Make ready Serving: 6 people
- Get Shell life: 5-7 days(in a refrigerator)
- Prepare INGREDIENTS:
- Get 180 gm Oreo (approx. 18 cookies)
- Make ready 40 gm Softened butter
- Prepare 125 gm Cream cheese
- Take 40 gm Confectioner’s sugar
- Make ready 125 gm Nutella
- Take 80 gm Dark chocolate
- Take 80 ml Fresh cream
- Make ready Hazelnuts (optional)
- Take APPLIANCES:
- Take Food processor
- Get Electric hand mixer(or whisk)
Steps to make No bake NUTELLA CHEESECAKE:
- For crust, - 1. Make Oreo crumbs using food processor(Or place the cookies in a plastic bag and hit them with a rolling pin until theyre crushed). - Pour in the melted butter and combine well. - - 2. Press the crust mixture into the bottom and sides of a 6” tart/pie plate. Put it in a refrigerator while preparing the filling. - (You can also use any mould glazed with a butter).
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- In an electric mixture(Or with a whisk), beat the cream cheese until smooth and creamy, for about a minute. - Add the confectioner’s sugar and nutella until well incorporated. - - 2. Pour the filling over the crust and spread to the edge. Set in a freezer while preparing the topping.
- For topping(chocolate ganache), - 1. In a small saucepan, bring cream to a simmer over medium-low heat. - - 2. Pour the warm cream over the chocolate in a bowl and let stand for 3 minutes. Whisk until the chocolate is melted and smooth. - - 3. Spread the ganache over the cheesecake. Sprinkle the top with chopped hazelnuts. - - 4. Refrigerate the cheesecake overnight, about 6-8 hours.
- TIPS: - Softened butter= Room temperature butter - - Confectioner’s sugar = Icing sugar (Finely ground sugar plays an essential for smooth texture) - - For topping, you can use nutella ganache as well. - Recipe: Nutella-fresh cream (1:1)
- Looking forward to see your recreations.
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