In Italy, most restaurants offer cheesecake for dessert. Creamy, refreshing and (not overly) sweet, cheesecake is a dessert we can't live without. And each bite has rendered us confident enough to try new variations of this wonderful treat. Here, you’ll find one of the most delightful, made special by Nutella, our chocolate and hazelnut spread whose deliciousness conquered the world. The cheese component, a mix of ricotta and mascarpone, also boasts an Italian touch.
Cheesecake Nutella Ingredients
8 servings: 1 cup ricotta, ⅔ cup Nutella, 1⅓ cups mascarpone, 5 oz. dry cookies (about 40) , ¾ stick butter, softened, ½ cup cornstarch, ¼ cup sugar , 2½ Tbsp. toasted hazelnuts, 3 large egg yolks, 2 large eggs
Cheesecake Nutella Steps
Preheat the oven to 365°F. Grind the hazelnuts, cookies and graham crackers into fine crumbs, then mix with the softened butter until all the crumbs are damp. Line the bottom and sides of an 8” Springform pan with a sheet of parchment paper. Scatter most of the crumb mixture over the paper, and press the mixture firmly into the bottom and sides of the pan. Using a spoon, press the bottom crust into the edges so that it forms a right angle without creating an indentation.
In a large bowl, beat the ricotta, mascarpone, sugar, eggs, yolks and cornstarch until smooth and even. Pour this mixture into the mold to fill the crumb crust. Smooth the top and scatter it with the remaining crumbs without pressing them down. Place in the oven and bake for around 1 hour. Keep an eye on the cake.
When the top starts to darken, wet a sheet of parchment paper and wring it out, then cover the cake with it. When done, remove the cake from the oven and let cool, then run a knife around the edges to loosen it from the sides of the pan. Refrigerate for at least 4 hours. Before serving, spread Nutella over the top, letting it drip slightly down the sides.