The Nutella Cheesecake

This is definitely one of the most delicious dessert I have prepared in the last months. Its soft and creamy texture and its crispy base make this Nutella cheesecake one of my favorite dessert ever now!

I’ve made it yesterday afternoon since I stayed home and I had plenty of free time. Originally the plan for my Sunday afternoon was different, I was suppose to join a friend of mine to a literary salon thing at Glamor Bar but I could barely move my body as the day before I had a super hardcore pole dance class. I had lots of fun trying to pull my self up the pole and spin in sexy positions but the consequences of all that work out have been devastating for my body.

Anyways, going back to the Nutella Cheesecake, this is a recipe worth trying and since it’s a cold dish, it is perfect for the summer time. Enjoy it!

For the traditional cheesecake recipe check put my blog: www.expatcucina.com

For the crust:

• 200 g digestive cookies
• 1/2 cup butter (113 g)
• 2 tbsp sugar (25 g)

For the filling:

• 250 g cream cheese
• 1/2 cup granulated sugar (100 g)
• 2 tbsp flour
• 1 tsp vanilla extract
• 2 eggs
• 100 g heavy cream
• 150 g Nutella

For the frosting:

• 60 g dark chocolate
• 1/3 cup butter (75 g)
• 80 g powdered sugar
• 1 tsp vanilla extract

Grease, or spray with Pam, a spring form pan. Preheat oven to 300 degrees F (150 degrees C). In a bowl combine the cookies (finally crushed), sugar, and melted butter.

Press the crumbs evenly over the bottom of the spring form pan.  Cover and refrigerate while you make the filling.

In bowl place the cream cheese, sugar, and flour.  Beat on medium speed until smooth

Add the eggs, one at a time, beating well after each addition

Add the Nutella and heavy cream and stir well

Take the crust out of the refrigerator and pour in the filling. Bake it at 150 C (300 F) for about 1h and 15 min.

In the meantime prepare the frosting by melting the chocolate, beating the butter, sugar and vanilla until smooth and fluffy and then adding to it the melted chocolate.

Spread the frosting over the cheesecake, cover and refrigerate