Nutella Mousse Cheesecake
- Alida
- Jan 9, 2019
- 2 min read
My husband will only eat three types of cake for his birthday: my mocha coffee cake, my Ferrero Rocher cake and this year's choice, my Nutella mousse cheesecake. He loves chocolate and sugar so this one is NOT low-cal but it's decadent, soft and a true treat. Serves: 20
Ingredients
720 grams Nutella (yes, the entire tub)
24 ozs Philadelphia cream cheese
1/2 cup white sugar
4 eggs lightly beaten
1 tbs vanilla
5 tbs melted butter
35 Oreos
3/4 cups whipping cream (not whipped)
a pinch of salt
Directions
In a food processor, obliterate the Oreos (leave the cream in). Add melted butter and press into the bottom and sides of a springform pan. Line the outside of the pan in foil. Bake on a baking tray in the oven for 10 minutes at 350 degrees F.
In a large bowl, whip the room temperature cream cheese, sugar, cream, vanilla and salt together. slowly incorporate the Nutella. Keep scraping down the sides. You can do this in a stand mixer but I use the hand mixer. Once blended, add your eggs until just incorporated, then whip for another 30 seconds to get it airy.
Pour the batter unto the springform pan (no need to let the crust cool). Place the whole baking tray into a 310 degree F oven. Pour boiled water into the bottom and leave it on the middle rack. NEVER open the oven door. Let bake for one hour then turn the oven to WARM and let the cake sit in the heat for 45-60 more minutes. The top will be smooth and a bit glossy, the outer edges will be solid but the middle will have some jiggle.
Remove the springform pan onto a cooling rack and allow to get to room temperature. Run a knife around the edge but do not remove the cake. When cool, place in the fridge overnight. When you're ready to serve remove the cake from the springform pan and slice with a sharp knife.
Comments