Nutella Cheese Cake by Maria Goretti
Really yummy, delicious, hazelnut filled slice of heaven..
Ingredients
Instructions
  1. Method
  2. Put all the biscuits in a zip lock bag and with a wooden rolling pin, crush the biscuits together , they will be kind of sticky because of the cream in the biscuits.
  3. Pour it out in a bowl , add the butter and mix till it looks like wet sand.
  4. Taken a pan and line the sides of it with a little butter and then grease proof or butter paper, this makes the un-moulding process easier.
  5. Press this mix at the bottom of a spring form pan , one that has a removable base .
  6. Press it down with a spoon , so the base is nice and firm..
  7. Put this into the fridge for a minimum of half an hour.
  8. Mix the cream cheese and the Amul cream together, till soft and batter like..
  9. Dissolve the gelatin crystals in 2 tbsp of boiling water, add it to the cream cheese..
  10. Keep it aside, stirring from time to time, till it is about setting.
  11. Place the egg yolks , vanilla essence and 50 gm sugar in a bowl, and cook it over a Bain Marie or a pot of hot water also known as a double boiler, till it becomes a pale yellow colour, and is nice and thick, take it off the fire, and continue beating it till it becomes cold, add this to the cream cheese mix.
  12. Now in a separate bowl, beat the egg whites really stiff, then keep adding 1tsp of sugar to the stiff egg-whites, till they convert to a meringue consistency. I did this because I liked the texture and the consistency , its thick yet very light.
  13. Add this to the cream cheese, egg yolk and gelatin mix, fold it in carefully.
  14. Now take the base out of the fridge and add the roughly chopped Ferrero Rocher’s chocolates on the base, pour a little of the cream cheese mix onto it.
  15. Then pour half the bottle of the Nutella on to the mix, and stir it around with a tooth pick.
  16. Then add the remaining cheese cake mix, and let it rest for about 15 minutes, then take it out pour the remaining of the hazelnut from the bottle onto the top of the cream cheese cake, put it back in for 10 minutes, then with a fork, just very lightly, whirl the Nutella into the cheese mix very lightly.
  17. Now let it rest in the fridge for at least 5 hours , till the cheese cake is firm and ever so slightly wobbly, and can hold its shape, so that’s its easy to slice.