THE BEST NUTEELLA CHEESECAKE – BY PHOODIE 29
April 9, 2013
My Dad told me that without question this is the best thing he has ever tasted from PHOODIE. My brother is torn between this and the Honey and Pine Nut tart. And me!? I think this is FOR SURE in my top 5! The Nutella cheesecake that I normally make is BAKED and I wanted to bring you guys one that didn’t need to go in the oven. I also wanted to bring you one that did not involve eggs or gelatine. I scoured the net, watched a tonne of you tube videos and found that this recipe on Chocolatesuze was DEFINITELY the best, no-bake, gelatine-free, egg-free one around. I have totally PHOODIE-FIED the recipe by removing a couple of ingredients (the vanilla extract and the white chocolate), changing a few of the quantities, changing the base from plain biscuits to chocolate ones, adding a ganache layer to the top, folding Ferrero Rocher chocolates through the actual cheesecake mix AND adding a truckload of the crunchy buggers to the top as well! I hope you enjoy it!
INGREDIENTS
(To make a 23cm cheesecake)
250g Arnott’s Choc Ripple biscuits (or similar, just a plain chocolate cookie-style biscuit)
100g unsalted butter
500g of cream cheese, softened
110g icing sugar
300ml thickened cream
440g of Nutella
200g milk chocolate (buttons or other, for the ganache)
100ml thickened cream (for the ganache)
20 Ferrero Rochers (10 inside the cream cheese filling and 10 crushed on top)
METHOD
1) Crush biscuits to a sand like consistency either in a food processor or in a bowl / on the bench with a rolling pin.
2) Place crushed biscuits into a bowl (if not in one already) and add melted butter. Mix well and transfer to 23cm springform tin.
3) Press evenly into the base of the tin, not up the sides. Place this into the fridge.
4) In an electric mixer combine your nutella and sifted icing sugar. When 90% combined, add in your softened / room temp cream cheese and combine at high speed.
5) When this is all completely combined, add in cream and mix on high speed. It will become rather pale in colour and mousse-like in texture.
6) Chop 10 of the Ferrero’s into large pieces and on a slow speed add these to the cheesecake mixture. Mix for about 15 seconds only as you don’t want them to completely turn to dust.
7) Transfer cheesecake filling to tin, making sure to spread it evenly, (see pic below) and place in fridge overnight.
8) The next day, place the chocolate and the cream into a pot on the stove and melt over a medium heat, stirring the ENTIRE time. Once combined, remove from heat, allow to cool slightly and then spoon evenly over the top of the cheesecake. You only want this later to be about 4mm thick so you may not need all of the ganache. If you do this slowly you can control the thickness of this layer better! I often end up with spare and serve it heated on the side of each slice.
9) Scatter the remaining 10 (chopped) Ferreros on top of the ganache and then place cheesecake straight back in the fridge for at least 3 hours.
ENJOY!
STEP BY STEP SNAPS
THE BASE
THE FILLING
THE GANACHE TOPPING
THE FERRERO CRUMBLE AND THE FINAL CAKE!
29 comments
This looks outrageously good. Am having some serious pregnancy chocolate cravings at the moment- I seriously doubt if I would be safe in a room with that cake.
Ah – you are pregnant! Huge congrats!! You deserve the whole cake! Do it!
YUMMMMM THAT LOOKS BLOODY AMAAAAAZING!!!
Looks absolutely delicious! I would so love to try some. I am sure it tastes fantastic.
Looks delicious! Quick question, where do you find the cream cheese in the supermarket? Last time I tried to make something with it (red velvet cupcakes) I had to end up using a philly product as I searched everywhere and couldn’t find it in my massive supermarket. Any help would be great :)
Um…Yes!!!….This has my name written allllll over it.
Nice work! It looks so great
It’s super, super delicious!
Yup, I use Philly Cream Cheese! In the cheese section (fridge)! Works better if it’s room temp when you use it, so take it out of the fridge about half hour before using :)
Thanks! :)
I make Nigella’s nutella cake all the time, so I think I might be ready to change things up a bit and try this totally decadent divine cheesecake. If your Dad says it’s good, it must be great! Anne Marie @ the food dept
Definitely give it a go! You won’t look back! :)
This looks absolutely phenomenal!!! I need to make this immediately!
This looks absolutely phenomenal, I must make this immediately, yum!
Thank-you! Definitely make it! it is amazing!
[…] Today, I’m going to give you the recipe (and delish pics to drool over) of how to make the best, most decadent and chocolatey, nutella cheesecake. I got this genius recipe from the brilliant Phoodie. […]
Hi can I do half of e recepie u haf given as my cake tin size is 22cm…
Yeah – you can definitely modify the recipe to suit the size of the tin by simply divinding. I would still err on the side of doing more though as you definitely want this slice to have good depth :) :) p.s if you have any left over mixture and crumb you can whip up small individual serves just in drinking glasses or small bowls :)
This looks amazing! I’ve got a whole bottle of Frangelico sitting around, do you think it would be okay if I added a couple of tablespoons to the mixture?
DEFINITELY!!!!! YUMMY!!!!
Erhmahgerd!! I made this for my partners birthday last week and to say it was decadent is an understatement! It was rich, creamy & delicious (all the things you want in a birthday cake!). I used to only do baked cheesecakes (I can’t stand using gelatin) but this recipe was perfect! No oven heating the whole house up, no waiting for it to bake, no worrying about if it’s cooked all the way through! I am now a converted woman! Thanks Phoodie!!
BEST COMMENT EVER! Thanks so much!!!!!! :)
Looks YUM. I tried the Nigella version and didn’t like it, thought it was too dense, so I’m liking the ingredient list on this one! Just a question though… Do you whip the thickened cream before you add it to the mix? Because it’s usually runny as is! Just confused with written text and visual images (in reference to your picture you have – it LOOKS whipped!) Anywho! Am testing this out before Christmas (FOR Christmas!) to change up on my usual Mars Bar Cheesecake! :) Thanks for sharing!
Thanks so much for your comment! No I don’t whip it – but make sure it is thickened cream….. I wonder if you could whip it though – maybe I might try that to see the difference! Hope you enjoy it if you make it this is one of my most popular recipes! Phone
Soooo….. I made it. And sent half to my guinea pigs (aka… my loving family!), who ate it last night and this morning for breakfast…. and are currently fighting for the last piece! Definitely a hit – I love it, my family loves it and my partner, who’s more savoury than sweet, loved it! And I ended up whipping the cream because it’s just so runny still. I wonder if the thickened cream you use is like double cream? Oh well, it all worked out! Just wanted to share the positive feedback with you and I’m so happy to have another dessert up my sleeve! Thank you again!
So so so happy! Thanks so much for your feedback!!! Love messages like this :) Phoodie
Made this for Christmas dessert and it was a major hit. Used a layer of whipped cream instead of ganache for the top (I was worried about tipping people over the edge into a chocolate coma) and it was still amazing. This is a total winner, thanks Phoodie.
SO pleased to hear!
Looks absolutely divine!
Quick question, which thickened cream did you use? As in what brand? Wondering if I should buy whipping cream or the regular nestle cream in the can?
Thank you! I use Dairy Farmers “Thickened cream” – any thick cream will do but I’ve never bought this in a can before??
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