No Fuss Nutella Cheesecake
Nutella was created in the 1940s by an Italian pastry maker named Pietro Ferrero during World War II when cocoa was scarce and expensive. It was originally sold as a solid block, but later transformed into the creamy spread we know today.
This is vegetarian recipe. Dish can be prepared in 305 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
No Fuss Nutella Cheesecake
Ingredients
Instructions
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Preheat the oven to 180°C.
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Crush the digestive biscuits and mix them with melted butter.
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Press the biscuit mixture into the base of a springform cake tin.
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In a mixing bowl, beat the cream cheese, caster sugar, and vanilla extract until smooth.
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Add the eggs, one at a time, mixing well after each addition.
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Pour half of the cream cheese mixture over the biscuit base.
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Dollop spoonfuls of Nutella over the cream cheese mixture.
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Pour the remaining cream cheese mixture over the Nutella.
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Use a knife to swirl the Nutella into the cream cheese mixture.
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Bake in the preheated oven for 45 minutes.
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Remove from the oven and let it cool in the tin for 10 minutes.
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Transfer to a wire rack to cool completely.
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Once cooled, refrigerate for at least 4 hours or overnight.
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Serve chilled with whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 35g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
