Nutella Cheesecake

Different from other cheesecake without roasting that is easily filled with Nutella and hazelnuts. The best creamy, rich, Nutella Cheesecake recipe ever.

Just dessert
Cake Cookies
Keyword Nutella Cheesecake
Preparation Time 20 minutes
Refrigerate 4 hours
Serves 12 people
Calories 517 kcal

Material

• 10 ounces of graham crackers (digestive biscuits) (280 g)
• 5 tablespoons of soft unsalted butter
• 1 13- oz jar of Nutella at room temperature
• ¾ cup of chopped toasted hazelnuts
• 1 lb of cream cheese (at room temperature) (450 g)
• ½ cup of candied sugar, sifted

Instructions

• Crack the graham (digestion) biscuits into the processor bowl, add butter and 15 ml or 1 tablespoon of Nutella, and flash until it begins to clot. Add 25g / 3 tablespoons of hazelnuts and continue to pulse until you have a moist and sandy mixture.
• Insert a 23 cm / 9 inch round spring and press it to the base using your hands or the back of the spoon. Place it in the fridge to relax.
• Beat the cream cheese and candied sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and keep beating until it is mixed.
• Remove the springform from the refrigerator and flatten the Nutella mixture carefully. Sprinkle the remaining chopped hazelnuts above to cover and place the tin in the refrigerator for at least four hours or overnight. Serve directly from the refrigerator for the best results.

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