Nutella cheesecake is an absolutely irresistible dessert, delicious and appetizing, it is the perfect combination of creaminess and freshness. Of course, its inspiration derives mainly from the Anglo-Saxon world, but in this recipe it’s transformed into something 100% Italian thanks to the addition of the unmistakable flavour of the world's most famous and well known hazelnut cream: Nutella! You can make your Nutella cheesecakes in individual portions, or choose to create a beautiful single larger cake. The final outcome will be equally delicious. To make it you'll have to buy only the most common products such as traditional dry biscuits, cream cheese, cinnamon, butter and Nutella. Ready to make your delicious mini Nutella cheesecakes? Follow our recipe in detail and make your own!
Dairy Mix: burrata, mozzarella, primo sale, yogurt, stracciatella, treccione and mini balls of mozzarella cheese)
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
Natural sliced artichokes
Pottery Soup Plate 23 cm
Small Multigrain handmade taralli
Semolina olive leaves
Handmade Hot Pepper Taralli
Chop the biscuits up in a food processor. Transfer them into a large bowl, add the melted butter and stir until the mixture is smooth. Cover the bottom of the cake tin with the biscuit mixture, level it with the back of a spoon and refrigerate for an hour. Whip the cream until stiff. In another bowl, beat together the cream cheese with the icing sugar. Add the Nutella and mix well. Add to this mixture the whipped cream, taking care to mix from the bottom upwards. Pour the whole mixture onto the biscuit base. Let it stand in the refrigerator for at least 12 hours. Once the cheesecake is set, cover the surface with a spoonful of melted Nutella and allow to cool.
Cover the base of a cake tin with the biscuit mixture, level off with the back of a spoon and put in the fridge for an hour
Add the mixture over the biscuit base, level well, put in the fridge and leave to rest for at least 12 hours