Nutella Cheesecake
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 5 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 200 g flour
- 1 teaspoon, leveled baking powder
- 1 pinch (s) salt
- 100 g mararine
- 100 g mararine
- 75 grams sugar
- 75 grams sugar
- 1 egg (s), size M
- 3 egg (s), size M
- 500 g cream cheese balance, 17% fat
- 250 ml Cremefine for whipping
- 250 g Nutella
- 90 g Nutella
- 1 sachet chocolate pudding powder
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix 200 g flour, 1 teaspoon baking powder and 1 pinch of salt. Put 100 g margarine, 75 g sugar and 1 egg in a mixing bowl and mix with the dough hook on the hand mixer. Knead the rest with your hands to form a smooth dough.
- Line a size 26 springform pan with baking paper and grease the edge. Press the dough into the mold and form a 5 cm high rim. Put something into the fridge.
- Preheat the oven to 220 ° C (top / bottom heat, convection: 200 ° C). Melt 100 g margarine in a saucepan over low heat. Put the liquid margarine, 500 g cream cheese, 200 g Cremefine, 75 g sugar, 250 g Nutella and the pudding powder in a bowl and whip creamy with the electric hand mixer. Stir in the 3 eggs one after the other.
- Pour the mixture into the mold, smooth the surface. Bake the cheesecake in the preheated oven for 15 minutes. reduce the oven temperature to 120 ° C (convection: 100 ° C) and bake the cake for another 45 minutes.
- Then turn off the oven and let the cheesecake cool in the oven for 1 hour with the oven door closed. Then open the oven door and let the cake cool for another 15 minutes.
- Stir 90 g Nutella with the remaining Cremefine until smooth. Spread on the cake and chill in the refrigerator for another 2 - 3 hours.
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