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 email@example.com! I look forward to hearing from you! (:
dear cynthia, can leave out gelatin for all the cheesecake recipes? i really dislike the taste...ReplyDelete
im sorry but the gelatin cannot be omitted for this recipe as it helps hold the cake tog.
i was wondering if you can explain why some cheesecake recipes need gelatin to "hold the cake tog" like you mentioned...while some cheesecake recipes do not need gelatin? that's all, thanks so much!Delete
The recipes that don't use gelatin probably use whipped cream which can 'hold' the shape together if used correctly. For this cake, it's more pudding like so the liquid and gelatin helps hold it together (:Delete
thanks babe! :)ReplyDelete
if i dont want the marble effect, do i increase content of nutella and mix yogurt all in one batch?
Yes. But the room temp yoghurt and warmed up nutella portion still applies.Delete
Cn de gelatin be swap to vege gelatin???ReplyDelete
Hello! I've not used vege gelatin nor heard of it before.. but if it works the same as gelatin, I would suppose tht it'll work for this recipe (:Delete
I don't have a microwave oven at home, is there another way to warm up the gelatin and nutella? thanks :)
Hello! You can double-boil it (:Delete
Hello, if i dont want marble effects, what do i do?ReplyDelete
Hello, you can opt for all plain or all Nutella base. Just prepare portion accordingly.Delete
Hello, you said to put into freezer, do you mean freezer for ice cube or just fridge (used for vege, fruit, etc)?ReplyDelete
because if I put into freezer the cake is frozen.
the cake is placed in the freezer to be set, not to be frozen. It is removed and kept in the chiller once it has set.