It’s been a while since we had a chocolate bake, so, its time to change that! This baked Nutella cheesecake is the perfect treat to make!
If you like the combination of chocolate and hazelnut, this is the bake for you. The cheesecake is a chocolate hazelnut baked cheesecake, a classic buttery biscuit base with a Nutella topping.
This is super easy to make and takes no time to prepare. The longest wait is the baking process and the cooling process (unless you like hot messy cheesecake) – otherwise, this is one of those bakes to make on a lazy morning or a chilly autumn day. A slow baking product but well worth it!
Anyway, lets get started, shall we?
160g digestive biscuits.
80g butter, melted.
300g soft cheese, at room temperature.
90g granulated sugar.
90g sour cream/natural yogurt.
50g plain flour.
250-300g Nutella chocolate spread.
Nutella chocolate spread
So, before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 8 inch round cake tin with parchment on the base and sides and getting any equipment I may need ready, such as a food processor, mixing bowl and whisk. Don’t forget to preheat your oven to 160˚c.
To start, you’ll need to make the base (which is really easy). Into a food processor or food plastic bag place the digestive biscuits and blitz/smash the biscuits down into a crumb – which should look similar to sand. Once achieved, you can then go ahead and add in the melted butter and mix until everything is fully combined – the mixture will look more like wet sad, this is what you’re looking for.
Transfer the biscuit mixture into the base of your lined 6 inch round cake tin, which is sat in a bigger tin (incase of any leakages) and compress the mixture into the tin. You’re looking for a level and consistent layer, then place into your preheated oven and bake for around 7-12 minutes.
While the base is baking in the oven, its the ideal time to make the cheesecake filling. Into a mixing bowl, simply place all of your ingredients and whisk together until smooth and combined – being careful not to over-mix, this is due to the flour thats in the mixture. Once you have a smooth and clear mixture, you’re good to stop mixing.
Take the baked base from the oven and pour the cheesecake filling directly on top of it (you don’t need to allow the base to cool before using it). Then Cover the top of the cake tin with foil and bake in the preheated oven for 45-50 minutes. While its baking in the oven, try not to open the door as this will; cause the cheesecake to sink in the centre and not appear the best once fully baked.
After the baking time, you can go ahead and remove the foil, the cheesecake should have a little jiggle but nothing major. Allow to cool fully before you intend on slicing up – this will soon get messy if you’re trying to cut this warm.
I like to place my in there fridge overnight, this helps to firm up the filling and make it easier to slice up when it comes to it.
Whenever you’re ready, finish this cheesecake off. Simply warm some Nutella and pour on-top of the cheesecake, spreading to the edges, to finish sprinkle over some chopped hazelnuts. Cut into 6/8 generous portions (or as many as you’d like) and enjoy.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.