Nutella® Cheesecake

Nutella® Cheesecake
Write a review
  1. 1 cup Nutella®
  2. 1 3/4 cups Crushed chocolate Graham crakers
  3. 5 tablespoons melted butter
  4. 3 packages (8 ounces) cream cheese, soft temperature
  5. 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  6. 4 large eggs
  7. 8 ounce (1 cup) sour cream
  8. Crème Chantilly
  9. Chocolate Ganache or Sauce
  10. Crème Chantilly
  12. 1 cup whipping cream
  13. 1 teaspoon vanilla extract
  14. 1 tablespoon + 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  16. In a cold bowl whip the ingredients until firm peaks. If using a stand mixer make sure not to overwhip this cream as it will turn into butter.
  17. Chocolate Ganache or Sauce
  19. 1/2 cup heavy cream
  20. 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  21. 6 ounce best quality chocolate (60-70% cocoa) Higher cocoa = stronger chocolate flavor)
  22. 1 tablespoon unsalted butter
  24. Chop chocolate into small pieces and place in a bowl, set aside.
  25. In a saucepan bring heavy cream and sugar to a boil. Pour boiling cream onto the chopped chocolate. Add butter.
  26. Whisk until smooth and the chocolate is melted.
  27. The chocolate sauce or ganache can be reheated in a microwave oven at a later time. For a thinner consistency add more boiling cream or milk.
  1. Preheat oven to 350°F.
  2. Crush chocolate graham crackers with a rolling pin to obtain 1 3/4 cup. Add melted butter and combine well. Press onto bottom of a 9 inch diameter spring form pan and place in oven for 12 minutes or golden. Reduce oven temperature to 325°F.
  3. Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru the foil. Place in a roasting pan and set aside.
  4. Blend cream cheese and sugar on lowest speed, alternatively mix by using a hand held spatula until no lumps remain. Scrape bowl well. Add one egg at a time waiting for previous added egg to be fully incorporated, scrape bowl and beater between additions. Add sour cream.
  5. Scoop 1 1/2 cups of cheesecake batter in a bowl and mix in Nutella®.
  6. Pour plain cheesecake batter and Nutella® batter alternately into springform pan.
  7. Pour water into the roasting pan about one inch high and place in the oven.
  8. Bake until center of cake no longer trembles when tapping sides of pan, about 2 hours.
  9. Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
  10. Run a sharp knife around the edge and bottom of cheesecake and cut into desired size. Drizzle with chocolate ganache and top with crème chantilly if desired.