If you are an ardent cheese and Nutella lover, this recipe is a must try. There has never been a time when, I baked this beauty and wasn’t left with crumbs on the plate within minutes. The richness of the cheese and decadence of the Nutella intertwine, to leave your taste buds tantalized. Here is the dessert of my choice, whenever I am looking to impress:
Prep Time 30 Mins Cook Time 40 Mins Serves 6-8
For the base:
Digestives Biscuits – 400g
Nutella – 1 Tbsp
Unsalted butter – 100g
Milk – 2 Tbsp
Eggs (seperated)– 3
Sugar – 1 Cup
Flour – 1 Tbsp
Cream Cheese (Puck/Philadelphia) – 2 Tubs (500g)
Cream – 200g
Lemon – 2-3 drops
Vanilla essence – 1 tsp
Nutella – ½ Cup
Line an 8×8-inch, round cake pan with parchment paper. Leave overhang on the sides for lifting the cheesecake out after baking.
In a medium bowl, stir the crushed digestives, Nutella with milk and melted butter. Put mixture in the lined pan and gently press with the back of a spoon, until crumbs form an even layer. Bake in a preheated oven (300F/150C) for 10-12 minutes. Remove from oven, once it turns golden, allow it to cool down, before you add the filling.
Beat egg yolks, cream cheese, cream, egg yolks, vanilla essence and lemon on high for 5 minutes or until well combined. Scrape down the sides and bottom of the bowl as necessary. In a separate bowl, beat the 3 egg whites, till stiff peaks form. When nice, shiny stiff clouds form, fold them into the cheese mixture.
Pour half the batter over cooled crust and spread evenly. Spoon half the Nutella and swirl it with a toothpick or skewer. Repeat the process, with the other half of the filling and swirling the remaining half of the Nutella to finish off, giving a marble effect. Be careful not to overdo, as it may create a mess instead of a lovely swirl effect.
Bake for about 40 minutes, in the preheated oven, at 150C until the sides are set but the center is still slightly wobbly. Be careful not to over bake, as it will cause cracks, once the cake cools. Allow the cake to sit at room temperature for 1 hour, then refrigerate for at least 6-8 hours until completely set. Lift the cake out of the pan using the parchment paper and voila!! It’s ready to serve!!.