Nutella Cheesecake

Name: Nutella Cheesecake - Noemi O.
Ingredients: 300 g dry biscuits; 5 tablespoons soft butter; 500 g Nutella; 450 g Philadelphia cheese; 125 g ground nuts; 125 g powdered sugar (I use 80 g)

Desert - Nutella Cheesecake by Noemi O. - Recipia

A delicious, no-bake recipe that perfectly combines the intense taste of chocolate with the crunchy texture of cookies and the creaminess of cheese! We start by preparing the cookie base, which will serve as the foundation of this delicacy. We take 200 g of plain cookies and put them in a food processor. We blend the cookies until they become a fine powder, making sure there are no large pieces left. At this point, we add 100 g of soft butter, which has been left at room temperature to soften, a generous tablespoon of Nutella, and 25 g of ground hazelnuts. This combination will create a moist and flavorful mixture. We mix the ingredients well to ensure that the butter and Nutella are evenly distributed throughout the composition. Once we have a uniform mixture, we transfer the composition into a 23 cm diameter mold. We use a spoon to press the cookie mixture well so that we obtain a compact and even base. After we finish, we place the mold in the fridge to set. In the meantime, we turn our attention to the delicious cream. We take 400 g of cream cheese, which should be at room temperature, and transfer it to a bowl. We add 50 g of powdered sugar, adjusting the amount according to personal preferences, considering that the original recipe used 125 g. We mix the cheese with the sugar until the mixture becomes smooth and creamy. Then, we add 150 g of Nutella and continue mixing until we achieve a smooth cream that exudes an irresistible chocolate aroma. Once the cream is ready, we pour it over the cookie base, leveling it with a spatula to achieve an even surface. For an extra touch of texture and flavor, we sprinkle ground hazelnuts on top or, as I preferred, a combination of walnuts, hazelnuts, and almonds. This choice provides a nice contrast to the chocolate cream. After we finish decorating, we put the cake back in the fridge for at least 4 hours, but for the best results, I recommend leaving it from evening until morning. This way, the flavors will blend perfectly, and the texture will be ideal. In the end, when we enjoy this delicacy, we will discover a divine chocolate taste that will make you come back to it again and again. Deliciousssssss!

Ingredients

300 g dry biscuits
5 tablespoons soft butter
500 g Nutella
450 g Philadelphia cheese
125 g ground nuts
125 g powdered sugar (I use 80 g)

Nutella Cheesecake

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