Today was a rather productive day. I indulged myself and had lots of fun in the kitchen. I baked Totoro Macarons, made Salted Caramel Sauce and baked a 3 ingredient Nutella Cheesecake. I adapted this recipe from Ochikeron's 3 ingredient cheesecake that uses white chocolate. In place of white chocolate, I used Nutella.
I've not been too lucky with cheesecakes.. The few attempts of baked cheesecake had a kueh-like base which I didn't quite fancy. This recipe seemed easy enough and true enough, it was AMAZING.
The steps are easy and it yields a cake that is soft, fluffy and almost souffle-like. It made me so excited to see it bake so beautifully! So I'm please to share this 3 ingredient Nutella Cheesecake with you!
I'd rate this recipe a difficulty level 3 out of 5 and it takes about 1 h 15 mins in all to prepare and bake.
3 ingredient Nutella Cheesecake Recipe
This recipe yields a 7" round cake
125 cream cheese, cubed (room temperature)
4 eggs (55 - 60g each, room temperature)
Optional: vanilla bean paste, 1 tbsp
Preheat oven to 170 degree Celsius. Grease baking tin and line base with parchment paper. I used a regular baking tin but do use a baking tin with removable base... The cake can be removed easily as compared to a regular tin. The cake is really fragile so I broke the cake when I tried to remove it >.<
Use a baking tin with removable base and line the bottom with parchment paper. Grease the sides generously. Wrap your baking tin with 2 layers of aluminium foil to prevent water from seeping into the baking tin.
Fill a pot with water and bring to a boil. Turn off the heat and double boil Nutella over the pot. Allow Nutella to soften.
Add in cubed cream cheese and whisk till cream cheese melts into the mixture. If it is tough to do so, turn on the heat to the pot for a short while (10 - 20 seconds) to heat up the water and turn it off again.
It can be a little tricky...
Mix well till cream cheese is combined into the mixture.
Remove bowl from heat and add in 4 yolks (separate the whites from yolk and set aside in mixer)
On high speed, whisk egg whites till stiff peaks are formed
Fold in 1/3 of the meringue into the Nutella mixture. I used my whisk.
Add in remaining meringue and fold in. (Again, I used my whisk)
Pour mixture into baking tin.
Gently drop baking tin a few times on the counter top from a low height to release excess air bubbles. Place baking tin into a larger baking tin (I used a 10" square tin) and add in water from the pot earlier on. I used a piece of cloth to keep the baking tin in place.
Bake at 170 degree Celsius for 15 minutes
Reduce heat to 160 degree Celsius and bake for another 15 minutes
Turn off heat/power to the oven and allow cake to remain in the oven for another 15 minutes (Do not open the door)
Remove cake from oven and allow it to cool completely
Refrigerate cake in chiller for 2 - 3 hours
Gently unmould cake
I cut some designs on some parchment paper and dusted icing sugar on the cake
Be generous with the dusting for the design to be prominent!
I hope you'll enjoy this recipe like I did! (: Do share a picture of your cake with me via www.facebook.com/limcynthia if you've enjoyed this recipe! (: