Nutella cookie bottom cheesecake 🍫🤎🍪
Base:
* 150g unsalted butter, melted
* 130g granulated sugar
* 80g light brown sugar
* 10ml vanilla extract
* 1 room temperature egg
* 1 room temperature egg yolk
* 260g all purpose flour
* 8g baking powder
* 1/2 tsp salt
* 150g chocolate chips
1. Preheat the oven to 350°F (175°C).
2. Line 9” inch cake pan
3. In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla until smooth.
4. Add the egg and egg yolk. Whisk until fully incorporated.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients and fold with a spatula until almost combined.
7. Fold in the chocolate chips.
8. Add the dough to the pan then bake in a preheated oven at 350F for 25 mins
9. Allow to cool for 1 hour
Filling:
- 250g cold heavy cream
- 500g room temp cream cheese
- 180g room temp Nutella
- 8g unsweetened cocoa powder
- 10ml vanilla
- 150g Nutella for the top
1. In a bowl, cream the cream cheese, Nutella, vanilla and cocoa powder until smooth
2. In a separate bowl, whip the heavy cream until stiff peaks
3. Add the whipped cream to the cream cheese mixture
4. Pour the cheesecake on top of the cookie crust
5. Refrigerate for 2 hours
6. Microwave 150g nutella slightly
7. Pour it on top of the cheesecake and smooth it out
8. Refrigerate for 2 hours
Making a Nutella cookie bottom cheesecake is truly a delightful process that balances flavors and textures beautifully. From my experience, the key to the perfect cookie crust is not overmixing the dough once you combine the wet and dry ingredients. This ensures the base remains tender yet sturdy enough to hold the cheesecake filling without becoming too dense or hard. Adding chocolate chips to the cookie base enhances the texture and adds bursts of chocolate that complement the Nutella filling wonderfully. When preparing the filling, it's essential to have the cream cheese and Nutella at room temperature to achieve a silky, lump-free mixture. Whipping the heavy cream to stiff peaks separately before folding it into the cream cheese mixture helps create a light, airy texture typical of a great cheesecake. I recommend folding gently to preserve that fluffiness. Refrigeration plays a vital role; chilling the cheesecake for the suggested two hours after pouring the filling lets it set perfectly, and adding the slightly warmed Nutella on top right before the final chill gives that glossy, inviting finish. If you want to add a personal touch, sprinkling some crushed hazelnuts or cocoa nibs on top before serving can add a lovely crunch and enhance the Nutella flavor. This recipe is a crowd-pleaser and perfect for any occasion from casual get-togethers to special celebrations. The combination of a cookie crust with creamy Nutella cheesecake filling offers a deliciously comforting dessert that is sure to impress friends and family alike. Don't rush the cooling times to ensure the best texture and flavor.