What do we get if we combine the smoothness of cream cheese with the scrumptious flavor of Nutella? The answer is simple: a dessert to die for, and those who have a sweet tooth will definitely love it. The best part is that you don’t even need to bake it. Let’s cook!
6 tbsp unsalted butter
7 oz vanilla cookies
12 oz Nutella
16 oz cream cheese
7 oz heavy cream
¼ cup powdered sugar
40 ml cold water
0.25 oz unflavored gelatin
5 oz milk or dark chocolate
80 ml heavy cream
1-½ tbsp unsalted butter
Finely chopped almonds
For the cake, crush the cookies in a blender, food processor, or place them in a plastic bag and roll with a rolling pin. In a medium bowl, mix the crumbs together with the melted butter and stir with a Spoonula until smooth. Line the Inset Pan with aluminum foil, add the crumb mixture, and spread it evenly with the Spoonula to form a compact layer. Refrigerate for at least 15-20 minutes.
In a small bowl, mix the gelatin powder together with cold water. Set aside until the gelatin powder absorbs all of the water, about 10 minutes.
For the filling, in a large bowl mix together the cream cheese, Nutella, and powdered sugar. Using a hand mixer, mix all the ingredients until fully integrated, approximately one minute. Add the heavy cream and beat for one minute more.
Once the gelatin gels, place it in a microwave and heat for 15 seconds until it completely liquifies. Then add it to the cream cheese mixture. Beat until all ingredients are incorporated, being careful not to over beat since it might change the consistency of the cake.
Remove the Inset Pan from the refrigerator and pour the mixture over the cookie crust and use the Spoonula to smooth so there are no gaps or bubbles on the sides. Refrigerate for at least one hour.
To make the ganache, pour the cream over the chocolate and melt it in a water bath by placing the Inset Pan in the 2 Litre Utensil to which you have added water. Be sure to stir constantly until the chocolate is completely melted. Add the butter, and continue to stir until it melts. Set it aside to cool for 1 hour.
Unmold the cheesecake onto a plate and transfer it to a tray or serving plate. Pour the ganache over the cake and refrigerate for 10 minutes. Finally, sprinkle with the chopped almonds or chocolate shavings. Refrigerate for at least 4 hours or overnight before serving. Enjoy!