Homemade Nutella Cheesecake That’s Creamy and Indulgent
A luscious dessert that captivates the senses with its rich flavors and velvety texture, combining Nutella with classic cheesecake.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust
- 1.5 cups Crushed Digestive Biscuits Provides a rich, buttery base.
- 0.5 cup Unsalted Butter, melted Adds moisture and richness.
Cheese Filling
- 16 ounces Cream Cheese, softened Essential for a smooth texture.
- 1 cup Granulated Sugar Sweetens the filling.
- 1 cup Nutella Provides the signature flavor.
- 1 teaspoon Fresh Lemon Juice Balances the sweetness.
Whipped Topping
- 1 cup Heavy Whipping Cream Creates a light texture.
Toppings
- Additional Nutella For drizzling on top.
- Chopped Hazelnuts For a crunchy texture.
- Dollop of Whipped Cream For extra creaminess.
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed digestive biscuits with melted unsalted butter. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat softened cream cheese with granulated sugar until smooth. Add Nutella and lemon juice, and beat until fully combined.
- In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the Nutella-cream cheese mixture.
- Pour the cheesecake filling over the cooled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once set, run a knife around the edge of the pan to loosen the cheesecake, then release the springform clasp. Drizzle with Nutella, sprinkle with hazelnuts, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Can be frozen for up to three months.