Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir 90 g Nutella with the remaining Cremefine until smooth. Spread on the cake and chill in the refrigerator for another 2 - 3 hours.