Nutella cheese­cake

The Australian Women's Weekly - - Festive sweets -


250g Delta Cream choco­late bis­cuits

60g but­ter, melted

500g cream cheese, soft­ened

½ cup (110g) caster su­gar

1 ½ cups (420g) Nutella choco­late hazel­nut spread

3 eggs

1 Grand Fer­rero ed­i­ble gold shim­mer pow­der or sprin­kles, to dec­o­rate


cup (80ml) thick­ened cream

80g dark choco­late, chopped finely

1 Pre­heat oven to 150°C (130°C fan-forced). Grease and line base and side of a 20cm spring­form cake pan.

2 Process bis­cuits un­til fine crumbs form. Add but­ter; process un­til com­bined. Press over base of the pre­pared pan; smooth sur­face. Freeze while pre­par­ing fill­ing.

3 Mean­while, in a clean food pro­ces­sor, process cream cheese and su­gar un­til smooth and com­bined. Add choco­late spread; process un­til com­bined. With mo­tor op­er­at­ing, add one egg at a time, pro­cess­ing un­til com­bined.

4 Pour mix­ture into pan. Place pan on an oven tray. Bake for about 1 hour 20 min­utes or un­til al­most set in the cen­tre. Cool in oven with door ajar. Cover; re­frig­er­ate for 4 hours or overnight.

5 GANACHE Bring cream to the boil in a small saucepan; re­move from heat. Add choco­late; stir un­til melted. Cool for 10 min­utes.

6 Spread Ganache over top of cheese­cake, al­low­ing some to run over edge. Top with Grand Fer­rero and gold shim­mer pow­der.

Cheese­cake suitable to freeze at the end of step 4. Ganache suitable to mi­crowave.

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