About a month and a half ago, I decided to do a detox/cleanse. I was determined to become healthier and change my bad eating habits in the process. During the third and final week, I started to look for healthy recipes on Pinterest that I’d be able to cook once the reset was complete. I also happened to come across a few not-so-healthy-but-damn-tasty-looking recipes, one of which was a Nutella Cheesecake.
The first time I tried to make them (also my first time trying to make any cheesecake), I made a couple of necessary changes to the recipe and it turned out pretty good. The Nutella flavour didn’t really come through at all though, in fact most people that tried it thought it was a brownie cheesecake. I wanted to have a solid Nutella Cheesecake recipe so I took it a few steps further and came up with this.
No matter how much Nutella you add to the cheesecake, the cheese taste seems to over-power it, so adding the drizzled Nutella and Nutella Ganache was key.
Mini Nutella Cheesecake
36 mini cheesecakes
- 250g graham crumbs
- 35g unsalted butter, melted
- 45g sugar
- 500g cream cheese, softened
- 320g sugar
- 2 eggs
- 1/2 cup heavy cream
- 1 tbsp vanilla
- 175g Nutella
- Nutella Ganache
- 70g unsalted butter, softened
- 1 cup 18% cream
- 40g corn syrup
- 350g Nutella
Preheat oven to 300°. Combine the graham crumbs, sugar and melted butter and mix well. It should resemble semi-wet sand. Because we’re going to be layering the white and chocolate cheesecakes, it’s a good idea to line the sides of the cups with parchment paper to ensure the layers are visible when you remove the mini cheesecakes. If you don’t really care how they look, you can skip this step. Place 1tbsp of the crust mix in each mini cup and press down firmly. Bake for 5 minutes. Remove from oven and allow the crust to cool completely.
In an electric mixer, beat cream cheese and sugar until combined. Add eggs, one at a time, and beat until just mixed. Mix in cream and vanilla. Divide cheesecake mixture into two. Add 6oz of Nutella to one of the halves. Place 1tbsp of white cheesecake mixture into mini cups. Add 1tbsp of Nutella cheesecake mixture on top of white mixture. Using a spring-action scoop is key for keeping everything consistent and easy. Bake for 30 minutes. Remove from oven and let cool completely before removing from pan.
Place the cream, butter and corn syrup in a saucepan and heat over medium heat to melt the butter, stirring occasionally. Once the butter has melted, continue to heat the cream mixture to the scalding point. Small bubbles will form around the edge of the saucepan. Add Nutella to saucepan and stir constantly until well combined. Remove from heat and refrigerate for about half an hour to an hour. Transfer to a mixing bowl. Whip on medium to high for 10-20 minutes or until it becomes light and fluffy.
Once the cheesecakes have cooled, pipe some Nutella onto the top of them, then pipe the Nutella Ganache on top of that.