Resepi: Nutella Cheesecake

Ingredients (makes about 12-16 servings)

Crust
250g (About 2 packages) Oreo Cookies(cream removed)
80g (6 tbsp) Unsalted Butter(melted)

Cream Cheese Filling
1kg Cream Cheese(room temperature)
175g (3/4 cup) Heavy Cream + 2 tbsp (cold)
200g (1 cup) Sugar
100g (2/3 cup) Nutella
1 tbsp Cornstarch
2 tsp vanilla Extract
4 Eggs (room temperature)

Nutella Topping
100g (2/3 cup) Nutella
80g (1/3 cup) Heavy Cream


Directions

1. Prepare the crust.
Preheat oven to 350F (180C). Remove the cream between Oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookies mixture with the back of the spoon into the bottom of a 10-inch (26cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.

2. Reduce oven temperature to 300F (150C).

3. Prepare the cream cheese filling.
In a bowl combine the sugar with the cornstarch.

4. In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important because this is what makes possible creating the 2 layers effect). Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.

5. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.

6. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.

7. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.

8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.

9. Prepare the Nutella topping.
Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.

10. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.