No-Bake Nutella Cheesecake

May 13, 2015

Baking Therapy:  Lift your spirits with this feel-good cheesecake that contains Nutella, which is arguably one of the best food ever invented!

What is so comforting about eating food from tubs with just a spoon, like scooping directly from a tub of ice cream or taking in mouthfuls of Nutella? It probably has some association with happy and untainted childhood memories, when life's biggest dilemma was chocolate or vanilla. 

This Nutella Cheesecake is like taking spoonfuls of Nutella and Cream Cheese in one bite - double the yumminess, double the happiness, double the strength to chase the blues away. 

An additional bonus? This recipe is so simple and does not require baking in the oven. Simply mix the ingredients, pour it into your cake pan, and let it cool in the fridge. The only trouble you might face is fighting the urge to eat the Nutella straight from the jar!

Adapted from: Laura in the Kitchen
Equipment: 9" Spring foam cake pan
Servings: 12

[For Crust]
105g of Ground graham crackers
200g of Granulated sugar
37g of Nutella
85g of Unsalted butter

[For Cake]
120g of Icing Sugar
450g of Cream Cheese
1/2 tsp of Vanilla extract
60g of Heavy Cream
400g of Nutella

[For Ganache]
120g of Heavy cream
30g of Semisweet chocolate chips
14g of unsalted butter

Some chopped nuts for topping

[For Crust]
1. Place the crackers in a ziplock bag and crush it with a rolling pin
2. Add the butter, sugar and Nutella into the ziplock bag and massage it until they are well-combined.
3. Press the mixture into the bottom of a 9" springform pan and set it in the fridge.

[For Cake]
1. Beat the cream cheese and Nutella on medium speed for about 2 minutes.
2. Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.
3. Pour the batter into the prepared crust, cover the top of the pan with cling wrap, and set it in the fridge overnight.

[For Ganache]
1. In a small saucepan, add the cream and bring it to a simmer.
2. Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.
3. Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.
4. Place it back in the fridge for about an hour to set a bit and top with some chopped nuts.
* Wipe your knife in between cutting each slice so that all the slices come out nice and neat.

You can adjust the amount of Nutella in this recipe depending on your preference. I reduced the amount as I prefer something less sweet, but please feel free to go crazy with the Nutella! I assure you, it's almost impossible to go wrong with Nutella.

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