Nutella cheesecake

Outrageous. This Nutella cheesecake is outrageous. I read in the original recipe (namely, here) that one serving has over 500 kcal. But Easter plays by its own rules, so there’s no point holding back.

Making it takes a little work: unfortunately you have to scrape the cream out of 30 Oreo biscuits. Not the most enjoyable job.

And where did the idea for this cheesecake come from? Someone once posted the original video on Facebook, and it made such an impression on me that I couldn’t resist. Especially once an occasion came along. Besides, this is basically the first time we’re spending the holidays at my place. Perfect. Of course, I had to modify the original recipe slightly to make it even cheesier. And I replaced all that cornstarch (maize starch) with potato starch.

It turns out perfectly, and it’s really worth investing in this particular cheesecake. Highly recommended.

At a glance:

Preparation time: 30 minutes

Baking time: 55 minutes

Baking temperature: 150 degrees Celsius

Serves: not many (about 10, 12 portions)

Calories: probably a few, hahaha

Ingredients for a two-layer Nutella cheesecake:

• 30 Oreo biscuits
• 4 hen’s eggs
• 1 kg of cheesecake curd cheese (I chose ready-ground President cheese in a tub)
• 200 grams of low-fat twaróg curd cheese 
• 80 grams of butter
• 1 large tub of 18% sour cream (a 330-gram tub)
• 1 glass of sugar
• 1 tablespoon of potato starch
• 1 vanilla pod
• 1 sachet of sugar with real vanilla
• 200 grams of Nutella (that is, more than half a standard jar)

Recipe for an exceptionally chocolatey cheesecake:

It’s fiddly work, but worth the result. First I tackled the Oreo biscuits. You have to separate each one and scrape out the cream in the middle. Then I put the cream-free biscuits in the blender’s chopping attachment and ground them into a fine powder — that’s literally what they look like.

I transferred the Oreo powder to a bowl and poured over about 80 grams of melted butter. I mixed it thoroughly and lined the base of a standard round springform tin with the mixture.

I preheated the oven to 180 degrees Celsius and put in the tin with the Oreo mixture forming my cheesecake base. I baked it for 15 minutes, then removed the tin and set it aside to cool.

I started preparing the cheese. I put the cheese in a tall bowl — the ground cheesecake cheese and the small block of low-fat curd cheese — and added a little more than half the large tub of 18% sour cream. I mixed it with a mixer until smooth. I added the sugar, a tablespoon of potato starch and the vanilla sugar, then mixed again until the cheese had absorbed the sugar.

Finally, I added the eggs and the seeds scraped from one vanilla pod. I mixed it thoroughly with the mixer.

I poured about 1/3 of the cheese mixture into a smaller bowl, and the rest onto the prepared base in the tin.

To the portion I’d set aside, I added another 2 tablespoons of sour cream and 3 tablespoons of Nutella. I mixed it into a smooth, light-brown mixture. I gently poured it over the white cheese mixture and spread it across the surface with a spoon, taking care not to mix the two layers together — that’s how we get a two-layer cheesecake.

I put it in the oven preheated to 150 degrees Celsius and baked it for exactly 55 minutes. Then I let it cool in the oven with the door slightly ajar. Once the cheesecake had cooled completely, which took a good 4 hours, I made the chocolate topping.

I put two tablespoons of Nutella and 3 tablespoons of 18% sour cream in a small saucepan. I warmed them gently and stirred them into a fluid, deep-brown chocolate mixture. I poured this over the cheesecake and gently spread it across the entire surface. I waited for it to cool a little, then put it in the fridge for 15 – 16 hours. After that, the Nutella cheesecake is ready to eat. Enjoy!