Sometimes, there is food that calls out to you. You see a picture of it, hear a glimpse of it, and immediately decide… you have to try it. Such as it was with this cheesecake. Now, I’ve tried Nutella cheesecakes before. You can see one here and here. Trouble is, often times, you don’t really taste much of the Nutella. It makes a nice swirl, and that’s about it. Looking at my very first Nutella cheesecake post, it seems like I neither like Nutella nor cheesecake much. How things have changed. Because now, when I saw a recipe for cheesecake with a Nutella filling… I knew I had to try it. Check out the recipe below.
- 120g digestive biscuits, crushed
- 50g butter, melted
- 50g chocolate, melted
- 250g cream cheese, at room temperature
- 50g butter, melted
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 250g sour cream
- 12 teaspoons of Nutella
- Line a 12-hole cupcake tray with paper cupcake cases.
- Combine crushed biscuits, melted butter and melted chocolate in a bowl. Mix well to combine.
- Divide evenly between the 12 cupcake cases, and press down to make an even crust at the bottom.
- Bake at 170 C for 5 minutes and allow to cool. Meanwhile, lower the oven temperature to 150 C.
- Add the cream cheese, butter and granulated sugar in a bowl. Mix well.
- Add in the eggs and whisk until you get a smooth mixture.
- Add the sour cream and vanilla essence and whisk until smooth. The mixture will be quite runny.
- On the prepared cheesecake crusts in the cupcake liners, add a teaspoon of Nutella in the middle.
- Cover the Nutella with the cream cheese mixture, dividing it evenly between the 12 cupcakes.
- Bake the mini cheesecakes in the 150 C oven for 20 minutes, or until the tops are set. Its okay if the middles are a little jiggly, you don't want to overbake them.
- Allow to cool, then cool in the fridge overnight. Enjoy! I sprinkled the tops of mine with some grated chocolate.
- Because the cheesecake mixture is runny, I suggest transferring it to a small jug and pouring it directly into the cupcake cases.
I usually have a bit of trouble with cheesecake crusts, in that they get a bit too soggy. The crust from the Ferrero Rocher Ice Cream Cheesecake turned out wonderfully though, so I based the crust on that, replacing the “shortbread” from the original recipe. I’d rather have the traditional buttery crumbly cheesecake crust, but that’s up to you.
So… what I like about good cheesecakes, usually, is that the crust gives a beautiful textural difference to the creamy cheesecake. So you get a bit of a crunch with a whole lot of creaminess. And believe me, you get that with this. I do find, though, that the crust softens a little bit as you leave it for longer, so I suggest you eat this not long after they’re ready, though I doubt they’ll even last that long.
The reason being that these cheesecakes have something extra going for them… the surprise Nutella centre. If you don’t tell the people who are eating this that these have a Nutella filling, they’ll bite into the cheesecake thinking… well, that’s a good cheesecake – then be surprised by the hit of Nutella! And its not just a hint of Nutella either. It’s a whole big chunk of Nutella, which melts dreamily into the creamy cheesecake, complemented wonderfully by the slightly chocolatey crust.
These are good, they really are. They’ve been voted officially better than my favourite Chocolate Cupcakes by experts on my baking – my siblings, as well as some “newer” test subjects. On my side, these are much easier to make and give so much satisfaction. I was literally dreaming about these… and may have snuck myself an extra piece the next day. But that’s alright, I’m the baker.
In any case, do give these a try. They’re so worth it.