Who doesn’t love cheesecakes? Well it was my sister-in-law’s birthday and with the lockdown, we had stopped ordering outside food, pastries cakes etc. so, I decided to whip it up and it turned out very nice.
Ingredients
- For the Crust
- 200 gms (Oreo Cookies Cream Removed)
- 6 Tsp Butter
- Cream Cheese Filling
- 700 gms Cream Cheese (any brand at room temperature)
- 175 gms Heavy Cream (cold)
- 190 gms Nutella
- 200 gms Castor Sugar
- 15 gms Gelatine (sprinkle in water and soak)
- 1 Tsp Vanilla
- For the Nutella Topping
- 190 gms Nutella
- 2 Tsp Dark Chocolate (melted)
- 75 gms Heavy Cream
Preparation
Prep: 20 minutes
Cooking: 40 minutes
- For the crust – remove cream from the Oreo biscuits, crush them in a mixer, add melted butter and combine evenly till moist.
- Press the cookie mixture in a greased spring pan baking ware (with a removable base) and press it down gently with the back of a spoon. Bake for 15 minutes at 180 in a preheated oven. Let it cool down.
- For the filling – in a large bowl, beat the cream cheese with heavy cream until well combined and the mixture seems light. Gradually add sugar, gelatine and vanilla to beat further till creamy.
- Add sugar little by little and keep beating. Reserve 1/3 of the cream cheese mixture in a separate bowl.
- Add Nutella and 1 teaspoon heavy cream to rest of the mixture and mix till incorporated.
- For the frosting – pour the white mixture over the baked crust, add Nutella mixture carefully over the white mixture and bake for 50 minutes in a pre-heated oven at 180 degrees.
- Prepare Nutella topping by heating the cream, add Nutella and melted chocolate to mix well. Cool it down.
- Once the cheesecake is ready, spread evenly over the cake and chill in the fridge for at least 4 hours or overnight.
