NUTELLA
CHEESECAKE
3 LAYERS | NO BAKE
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3 Layer No Bake Nutella Cheesecake - Nothing can go wrong with this chocolaty cheesecake. I have decided to remake this video, as quite a few been asking me about the quantity, I guess the old video was not clearly done due to my inexperience of video shoot. It may look complicated but trust me, it's not hard. And I have shown you the math about how to get even layers. Hope you are inspired to take if not a challenge, then it's a piece of cake. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
For the base:
250g or 24 oreo cookies
70g (1/4 cup) butter (melt it after weighing)
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Cheesecake layers:
500g (2 1/4 cup) cream cheese (total)
100g (1/2 cup) sugar
1 tsp vanilla extract
250g (1 cup) heavy cream
1 tbsp gelatin
1/4 cup water
Nutella (layer 1 = 2 1/2 tbsp; layer 2 = 1 tbsp)
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Chocolate ganache:
80g (3/4 cup) chocolate chips
60g (1/4 cup) heavy cream
1 tsp melted gelatin
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I am using 7 inch round ring baking pan. You can also use spring form pan.
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How to get even layers:
1. Weigh your mixing bowl. (empty) = A
2. Weigh again after you have mixed the cream cheese and heavy cream. = B
B - A ÷ 3 = C*
Instructions:
For the base
1. Separate the oreo cookies from the cream. Put into a food processor and pulse until it is fine. Add in the melted butter and pulse until we'll combined like a wet sand.
2. Pour onto a prepared ring baking pan. Use a spatula to press down the mixture until it is levelled and flat. Freeze it in the freezer while preparing for the next step.
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For cheese layer 1
3. In a large bowl, add the cream cheese. Mix until it is softened. Add the vanilla extract. Gradually add in the sugar. Continue mixing until it is creamy and smooth.
4. In another bowl, add the cream. Beat until it is slightly thickened (not stiff peak). You will still need it to be liquid.
5. Fold in the cream into the cream cheese mixture. Fold until is it well combined.
6. Pour *C amount of cream cheese mixture into a smaller bowl. (refer to the calculation to get even layers above). Add 2 ½ tbsp of Nutella, mix well until combined. Add the melted gelatin, and mix well.
7. Pour the mixture into the pan. Lift the pan and turn in circular motion to level the layer.
8. Tap the pan on the table a few times to release bubbles.
9. Freeze it while preparing for the next layer.
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For cheese layer 2
10. Repeat step 6 except this time you will only add 1 tbsp Nutella. Repeat step 7, 8 and 9.
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For cheese layer 3
11. Repeat step 6 except this time you do not add Nutella. Repeat step 7, 8 and 9.
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For ganache layer (Optional)
12. Add chocolate chip and cream in a bowl.
13. Microwave for 1 minute to melt the mixture. Stir well until there is no lumps.
14. Add melted gelatin (the remaining). Mix well.
15. Pour the ganache into the pan. Lift the pan and turn in circular motion to level the layer.
16. Sprinkle the groundnuts around on the sides.
17. Freeze it for 4-5 hours or overnight for best results.
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18. Use a warm towel to slowly lift up and remove the ring pan.
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19. The cake is ready to serve.