Nutella Cheesecake

Posted on

I tweaked this recipe a bit: I used two packages of cream cheese, a full 13 oz. jar of Nutella, no sugar, one egg, and a tsp. of vanilla. I also used a frozen pie crust (the kind you roll out yourself.) First I greased a pie pan with unsalted butter, then rolled the pie crust out over it, and used about 1/2 cup of chopped walnuts and 1/2 ghiradelli dark chocolate pieces to sprinkle a thin, single layer on the bottom of the crust. Then I baked at 350 for 7-8 mins. Then I mixed all the remaining ingredients and filled the pie pan + baked for an additional 30 mins. I chilled it overnight (about 8-9 hours) and the end result was absolutely divine. I am a cheesecake FANATIC, and in all honesty, this was the BEST cheesecake I’ve ever had. The Nutella taste was very evident, but the walnuts + hint of chocolate at the bottom added a turtle flavor to it. I opted for a regular pie crust instead so not to take away from the Nutella flavor. If you plan on making this, whichever way you choose, DO NOT USE SUGAR, and you MUST let it chill for at least 8 hours. It only gets better and better the longer it sits in the refrigerator.


10 oz. graham crackers
5 Tablespoons softened butter (unsalted)
1 -13 oz. jar Nutella (room temperature)
1 lb. cream cheese- softened
3/4 cup powdered sugar
2 Tablespoon cocoa
3 tespoon gelatin softened in 3 Tablespoon cool water
3/4 cup toasted hazelnuts- chopped


Place the ring of 8 inch springform pan at the plate and set aside.
In a small heat proof bowl dissolve gelatin in cool water and set aside.
In a food processor combine crushed graham crackers, 5 Tbsp. butter, 1 Tbsp. Nutella and pulse until it starts to clumps.
Add 3 Tbsp. hazelnuts and continue to pulse until it looks like a sandy mixture. (it should hold together if you squeeze it in your hand, but should not be too moist or sticky. If it seems too dry to form a solid crust add 1 Tbsp. butter and pulse again and if it’s too sticky add more graham crackers).
Press the graham cracker mixture into a even layer inside the ring of springform pan and set in the fridge.
Over a double boiler melt dissolved gelatin until it’s completely clear and free of lumps.
Beat cream cheese and powdered sugar until smooth, then add Nutella and continue beating until combined,add cocoa powder and mix to combine. Mix in melted and cooled gelatin.
Spread cream cheese and Nutella filling over the crust.
Sprinkle with chopped hazelnuts on top and set in the fridge for at least 5-6 hours or overnight.
Before serving run a thin warm and dry knife around the cake, unlock the ring of springform pan and gently take it off the cake.
Store in the fridge for a few days.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *