If you like all things Nutella then you have to try making this incredibly simple recipe. It is for a no-bake Nutella cheesecake that features a buttery, crumbly, graham cracker crust. Once you view the OnePotChef Show’s video you will be amazed at how basic the ingredients are and how easy it can be to whip up a cheesecake at home. I always thought cheesecakes were really hard to make and figured it best to just leave it to a professional chef. Not anymore! I made this last night and have to share because it turned out so well.
The whole recipe can be prepared in about 15 minutes but, before it is ready to eat, you will have to chill it in the refrigerator for around 4-5 hours. Begin by first making the crust. Take 100 grams of butter, add one tablespoon of Nutella to it and then microwave for about a minute until it’s all melted together.
Crush up 250 grams of graham crackers in a food processor and then add the chocolate butter to it, stirring and mixing until its texture is similar to wet sand. Place the cracker mixture in a pie tin and press it out so you evenly form a crust on the bottom and sides (Use the bottom of a flat glass to help do this part). Place it in the fridge to set and chill while you make the filling.
Take 500 grams of room temperature Philadelphia style cream cheese, chop it into little cubes, and place in a mixing bowl. Sift ½ cup (70 grams) of powdered sugar over the cream cheese and beat with an electric mixer until it’s fluffy. Scoop the remainder of the Nutella (a 400 gram jar was used in the video) into the cream cheese and mix it together until it’s very smooth. Finally, gently fill the cookie crust with the Nutella cream cheese, smooth out the top, and refrigerate for at least 4 hours.
The Nutella is what makes this recipe so much more simple to make than other cheesecakes, because it automatically helps the cream cheese set and firm up in the fridge. If you just put Nutella in the fridge it would get really hard, but when combined with cream cheese, it stays softer.
If you prefer a firmer crust on your cheesecake, add in more butter when making it, and the opposite will get you a softer, more crumbly crust. This recipe turns out a smooth chocolate-hazelnut taste that is not too sweet. The cream cheese’s tangy flavor downplays the rich sweetness of the Nutella and powdered sugar, resulting in a well balanced flavor. Watch the video for more details.
Please Share This Recipe With Family and Friends
