Total time: 8 hours 30 minutes
Yield: Makes 10-12 servings
300 gram digestive biscuits or oreo cookies
150 gram butter
600 gram Philadelphia cream cheese
1 dl (1/2 cup) Icing sugar
2 teaspoon vanilla sugar or vanilla extract
1 dl (1/2 cup) Nutella
100 gram dark chocolate, melted
2 tablespoons heavy cream
100 gram milk chocolate or dark chocolate
100 gram white chocolate
Preheat the oven 175 degrees °C or 350 degrees F. Crush the digestive biscuits in a food processor or put the biscuits into a food bag, crush into crumbs with a rolling pin. Tip into a bowl with the melted butter and mix well. Tip the mixture into a 20 cm spring form cake tin. Push the biscuits into an even layer into the base of the cake pan. Bake it for 7-8 minutes. Remove from the oven and let the crust cool.
Take another bowl use an electric whisk to beat the philadelphia cream cheese, icing sugar and Nutella until light and fluffy. Chop chocolate, put it in a bowl and melt it gently in a water bath or in the microwave. Add the melted chocolate in the cream cheese batter. Add the heavy cream. Keep mixing the batter for another minute or until you have a smooth batter. Pour the filling into prepared the prepared crust, cover the top of the pan with a plate and put the cheesecake into the fridge for 8 hours or overnight.
For decoration (next day):
Make dark and white chocolate curls and put on top of the cheesecake. Chop chocolate, put it in a bowl and melt it gently in a water bath or in the microwave. Drizzle the melted chocolate over the cake.
- Make the cheesecake a day ahead because it always tastes better the next day.
- The temperature of your ingredients is very important in baking. Let the ingredients stand at room temperature for 30 minutes before you bake.
- You can decorate the cheesecake with chopped hazelnuts or chopped hazelnuts in the filling. OMG! I'm drooling while typing this, haha!
Enjoy this rich and creamy cheesecake.
Video: How to make Chocolate Curls