Nutella Cheesecake

Nutella Cheesecake
Chocolate cheesecake without baking, with ready hazelnut praline (nutella or chocolate spread), delicious biscuits, soft cream cheese and herbs, roasted hazelnuts.
One of the standards of confectionery on festive days, because of the ease of its preparation, but also for any other day you wish, is the cheesecake.
Guaranteed flavor and beautiful result with the scattered, crushed hazelnuts on its surface.
Yours!


*Click with your mouse on the images to learn more.

work: 30′ time: 4h:30′ easy:

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.







Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»


Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.
Nutella Cheesecake Nutella Cheesecake

Ingredients (12 servings)

  • 250g (8.8 oz)cookies
  • 80g (2.8 oz) softened butter
  • 400g (14.1 oz) praline hazelnut nutella, at room temperature
  • 100g (3.5 oz)roasted hazelnuts
  • 3 tsp cocoa powder
  • 550g (1.2 lbs) cream cheese, at room temperature
  • 60g (2.1 oz) icing sugar
Put the roasted hazelnuts in food processor and crush them into small pieces. Transfer to a bowl.
In the same bin without washing, pour the biscuits broken with your hands. Butter into pieces and a tablespoon nutella.
Put the mixer on for a small time, to smash the ingredients and begin to gather in a mixture. Add 25g (0.88 oz) / 3 tablespoons of crushed hazelnuts and beat them again until you have a wet sandy mixture.
Place a greaseproof paper in the base form with a detachable side 22cm-23cm (9in). Through pour the mixture of biscuits.
Press it with the back of a spoon to flatten. Place the form in the fridge to cool until you make the stuffing.
In clean bowl add the cream cheese and powdered sugar and beat briefly until tender.
Then add the nutella, cocoa powder…
… and beat together until combined ingredients.
Take the form from the refrigerator and pour the mixture into the whipped cheese cream filling.
With spatula flatten the surface.
Sprinkle with remaining crushed hazelnut and refrigerate for at least 4 hours, ideally overnight. Serve directly from the refrigerator for best results.
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To roast the hazelnuts place them in the oven grill in a pan or frying pan without fat, and on a low heat for a few minutes, often shaking the pan by the handle. Remove the peel, rubbing them together in a towel. Some skins will stay on the hazelnuts.
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Zambia Sifaki