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Nutella cheesecake
Nb persons: 0
Yield: about 12 slices
Preparation time:
Total time:
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| Creamy Nutella Cheesecake Crust: | |
| 1 1/2 cups | chocolate cookie crumbs |
| 2 tablespoons | granulated sugar |
| 1/2 cup | melted butter |
| Filling: | |
| 24 ounces | cream cheese, softened 48 oz |
| 1 cup | granulated sugar 2cups |
| 1/4 cup | all-purpose flour 1/2 cup |
| 1 teaspoon | vanilla extract 2 tsp |
| 2 egg yolks . 4 yolks 1 whole egg. 2 whole eggs | |
| 1/2 cup | milk 1 cup |
| 1 (13 ounce) jar | Nutella 26 oz |
Heat oven to 350 degrees F.
In a small mixing bowl, combine crust ingredients. Pat into the bottom of springform pan and bake for 10 minutes.
In the bowl of a mixer, beat cream cheese, sugar, flour and vanilla extract until just combined. Add egg yolks and egg, beat on low until just combined. Add milk and Nutella and mix completely.
Pour filling into springform pan. Reduce oven temperature to 300 degrees F. Place springform pan on a deep cookie sheet and then place in oven. Create a water bath by adding water to the outer cookie sheet, just enough to fill the pan halfway up the side of the springform pan. This will help buffer the heat from the bottom of the oven.
Bake for 1 1/2 hours, or until center appears set when shaken lightly. Remove from water bath and cool on a wire rack. Remove cake from pan, cool, and store in the refrigerator.
Makes about 12 slices.
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