I'm probably a little too obsessed over cheesecakes these days. The number of cheesecakes I've been creating have been a little insane. Then again, I really love to bake! I also love to feed people around me. Hence, I had the idea to infuse Nutella into the cheesecake recipe that I've been meddling with. Little did I know it'd be such a hit with my colleagues! (:
One set-back of this cake is that the glaze is REALLY SLIPPERY. It tastes amazing but it doesn't cling on well onto the cake. I'd suggest that you follow the suggestion I've made in the video. Also, just be a little more careful when transporting the cake! (:
Anyway, the cake is relatively simple so I'd rate it a difficulty level 3 out of 5. It should take about 3 hours in all to complete.
Cynthia's Nutella Cheesecake Recipe
This recipe yields a 9" round cake
180g digestive biscuit
80g unsalted butter, melted
500g plain yoghurt (250g MUST be of room temperature)
500g cream cheese, room temperature
4 tbsp gelatin
150g castor sugar
52g whipping cream
Check out this video tutorial!
Plain portion: 1/2 of cream cheese batter, 250g plain yoghurt
Nutella portion: 150g Nutella + 1/2 of cream cheese batter + 250g plain yoghurt
Glaze: 52g whipping cream + 94g Nutella
The glaze for the cake is VERY fragile so be gentle with it especially when you are transporting it from one place to another. Leave the 1" gap at the sides to prevent the sliding of the Nutella Glaze.Keep cake chilled till you are ready to serve.
Here are some tips and things to note when 'baking' this cake! (:
1) Do be precise with your measurements, especially the gelatin. This is the type of baking tablespoon to use:
Image taken from http://www.bakingshop.com/bc/img/MSP-47118.jpg
2) Do warm up the gelatin. If you do not have a microwave oven, you may boil it over very low fire to warm it up.
3) Do watch the timing when setting the cake. Remove it from the freezer after the cake is set. Store the cake in the chiller. The cake stores best in an air tight container.
4) The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.
5) Do not leave the batter out for too long when preparing the cheesecake. It will firm up.
6) The cake should be consumed within 3 - 4 days for maximum freshness.
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: