Nutella—oh, the sweet, decadent spread that has a way of making everything seem like a hug on a bad day. Imagine a cheesecake that requires no baking, just pure indulgence, mixing together memories of childhood snacks and grown-up cravings. I remember trying this for the first time during a Netflix binge and thinking, “Could life get any better?” Well, it can—when you whip up this easy Nutella cheesecake.
Steps
- Prepare the Crust: Preheat your oven to 350ºF and adjust the oven rack to the lower third position. Wrap the outer bottom of a 9-inch springform pan with aluminum foil. Combine crushed chocolate sandwich cookies with melted butter, then press the mixture into the bottom and sides of the pan. Bake for 10 minutes and let it cool while you prepare the filling.
- Make the Filling: Lower the oven temperature to 300ºF. In a large bowl, beat softened cream cheese with sugar until smooth. Add Nutella, vanilla, and salt, and blend until fully incorporated. Gradually mix in the heavy cream, then gently stir in the lightly beaten eggs.
- Assemble the Cheesecake: Pour the filling over the cooled crust in the springform pan. Place this pan inside a larger roasting pan, filling the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Alternatively, place a water-filled roasting pan on the lower oven rack for a humid baking environment.
- Bake the Cheesecake: Bake the cheesecake for about 1 hour, or until the edges are set and the center slightly jiggles. Turn off the oven, leaving the cheesecake in the water bath for an additional hour. Remove the cheesecake and let it cool to room temperature, then refrigerate it overnight.
- Prepare the Glaze: Once the cheesecake is chilled, remove the sides of the springform pan. In a small saucepan, heat the heavy cream over medium-low heat until it simmers. Remove from heat, stir in Nutella until smooth, and pour the glaze over the cheesecake, smoothing it with an offset spatula. Chill the glazed cheesecake for at least 1 hour before serving.
- Serve the Cheesecake: For best results, slice the cheesecake while it is very cold or slightly frozen. Allow the slices to sit at room temperature for 20-30 minutes before serving to achieve optimal texture.
Ingredients
- 25 (286 g) chocolate sandwich cookies, crushed into crumbs
- ¼ cup (56 g) unsalted butter, melted
- 24 ounces (678 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 cups (560 g) Nutella
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ¾ cup (180 ml) heavy cream, room temperature
- 4 large eggs, at room temperature and lightly beaten
- ½ cup (120 ml) heavy cream
- 1 cup (280 g) Nutella
Nutritional Values
Calories: 8715kcal | Carbohydrates: 783g | Protein: 112g | Fat: 578g | Saturated Fat: 417g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 81g | Trans Fat: 1.2g | Cholesterol: 1440mg | Sodium: 4144mg | Potassium: 4656mg | Fiber: 48g | Sugar: 640g | Vitamin A: 12736IU | Vitamin C: 1.6mg | Calcium: 1600mg | Iron: 64mg
FAQ
- Can I substitute milk for heavy cream in the Nutella cheesecake?
- It’s not recommended to use milk instead of heavy cream as milk is thinner and will alter the texture and baking time of the cheesecake.
- Is it possible to bake this cheesecake in a store-bought Oreo crust?
- You can try, but you’ll need two crusts due to the large amount of batter. Also, the baking times will differ since the pies will be thinner, so monitor closely to avoid overbaking.
- Can a 10-inch springform pan be used for this recipe?
- Yes, a 10-inch pan can be used, but the cheesecake won’t be as tall or thick.
- Can whipped cream replace heavy cream in this recipe?
- Store-bought whipped cream is not suitable as it contains additional ingredients that may affect the cheesecake’s setting process.
- Is it necessary to refrigerate the cheesecake overnight?
- Yes, due to its softer texture, this cheesecake requires at least 8 hours in the refrigerator to set properly.
Tips
- Use a Water Bath: Baking the cheesecake at a lower temperature, specifically at 300°F, prevents the Nutella from drying out. A water bath is essential to maintain a humid environment and avoid cracks. If you prefer not to immerse the cheesecake directly, place a pan of water on the lower oven rack to achieve the same humid effect.
- Chill for Optimal Texture: The cheesecake achieves its best texture when refrigerated overnight. This allows it to set properly, making it easier to slice. For the best serving experience, let the slices sit at room temperature for 20-30 minutes before serving.
- Perfect Ingredient Ratios: Due to the significant amount of Nutella, use three blocks of cream cheese to achieve the ideal creamy texture. Adjust the sugar to ¾ cup, or reduce it further to ½ cup for a less sweet version that still tastes great.
- Glaze for Extra Flavor: Although optional, a Nutella and heavy cream glaze enhances the cheesecake. Pour it over the chilled cheesecake for a glossy finish and additional flavor.
Equipment
- 9-inch Springform Pan – Essential for baking cheesecakes as it allows for easy removal without damaging the cake.
- Electric Mixer – Useful for mixing cream cheese and other ingredients until smooth and creamy.
- Food Processor – Needed to crush the chocolate sandwich cookies into fine crumbs for the crust.
- Roasting Pan – Used for the water bath technique to ensure even baking and prevent the cheesecake from cracking.
- Offset Spatula – Helps in smoothing the glaze over the top of the cheesecake.
- Wire Rack – Necessary for placing the cheesecake on while applying the glaze.
