When I read this recipe in the Internet for the first time, I was thinking “Oh my goodness, I will gain 5 kilos just by looking at this cheesecake.” But I was too curious to try this recipe, so I made it for our visit this weekend. I have to say, I was completely positively surprised how great it tastes. I expected a horribly sweet taste, but the combination of Nutella with cream cheese, where no extra sugar is added, was really nice. If you wish to have it less rich, then add like 100 g less Nutella. It is done very quickly, you don’t have to bake it and it has a big wow effect from everybody who eats it… so what are you waiting for?
You will need:
- 20 Oreo cookies for the base (or use other biscuits with filling—I used some hazelnut biscuits with vanilla filling and Oreos just for the decoration because I didn’t have enough Oreos)
- 85g (3oz) melted butter
- 500 g (18oz) cream cheese
- 300g (11oz) Nutella
- 400 ml (13oz) whipping cream
- 1 pouch gelatine (or 6 leaf) suitable for 500 ml (17oz) of liquid
- 10 – 12 Oreo cookies for the filling
- around 15 Oreo cookies for decorating
- 200 ml (7oz) whipping cream also for decorating
Take a cake springform and line it with baking paper. Sometimes I cut a round form from baking paper and place it inside of the springform and sometimes I open the springform, place baking paper on the bottom part, then put the side ring on the top, close the spring and cut around with scissors to remove the rest of the paper. (Sounds complicated but it is very easy, just try it). Then place the first 20 Oreo cookies into the blender and pulse few times to make fine crumbs. Then add melted butter and pulse few more times. (If you don’t have a blender, just place your cookies in a plastic bag and beat them with a wooden rolling pin or a meat mallet. Then put your crumbs into a bowl and mix it with melted butter). Now put this crumbs mixture into your prepared springform, spread it evenly, and then push with your hand or glass that it is firm. Place the springform into the refrigerator. In the mean time, make the filling. Put one package of gelatine (or 6 leafs) in a small pot, mix it with 6 tablespoons of water and let it stay for 10 minutes. Then in a bigger bowl or stand mixer, mix cream cheese and Nutella. In a separate bowl, mix the whipping cream until you will get whipped cream. Now heat the gelatine in a pot until totally melted. Don’t cook it! Take the pot from heat. Take two tablespoons of your cream cheese-nutella mixture and mix it into the gelatine. Like this you will cool the gelatine a little bit and it will not be such a shock for the cream. Now put all the gelatine in your cream cheese-nutella mixture and mix it properly, so the gelatine will be not just on one place. Break 10-12 Orio cookies into this mixture and also mix properly. Pour it into your springform, smooth the top evenly, cover it with plastic wrap, and place it in the fridge for few hours of even better over night. Next day, run a knife around the edge of your cheesecake, open the side ring and place it on a nice platter. I left the cheesecake on the bottom part of the springform, but you could also put a bit knife under the baking paper, lift it up and put it on platter without the bottom part. Then make a whipping cream by using an electric mixer and add one tablespoon of powder sugar (if you want) in the end. You can just make small dollops of the cream with teaspoon or decorating it like me by using the pipping bag and star tip. Then carefully cut your 15 Oreo cookies in half with a sharp knife. Place them on the whipping cream and you can serve.
I am eating it right now… 🙂 and I have to say, it is even better than yesterday. So rich, chocolaty, creamy filling, and crunchy bottom. Really a great treat! I hope you give it a try and enjoy 🙂
PS: If you leave the gelatine in the filling away and freeze the whole cheesecake overnight (for at least 12 hours), you will have a great Icebox Nutella Oreo cheesecake… how cool is that?