Mini Nutella Cheesecake

This is definitely my go-to recipe for a cheesecake when I need something really quick. It’s easy, it’s simple, and most importantly, it’s sinfully delicious! 

Hi guys! How are you all doing? It’s been quite some time since I last posted. I haven’t been baking quite a lot recently, and whatever little I did, it didn’t seem worthy enough to share with you guys. BUT, I ha ve finally found the perfect recipe for you all. This is an adaptation of the famous, Nigella’s no-bake Nutella Cheesecake. For those of you, who have been following my blog regularly would know that I’m a BIG Nigella fan. A lot of my recipes are adapted from her’s, simply because they are so simple yet produces great results! 😀 (Trust me, you would be surprised!) 

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I made this cheesecake for a friend of mine who loveeesss Nutella. I, on the other hand, am not such a big fan of Nutella. Actually, anything to do with chocolate doesn’t quite appeal to me as much. (Ya, I’m not normal 😛 ) BUT, I have made Nigella’s Nutella Cheesecake before and I have simply loved it. So, I thought of adding my own touch to it, and I’m so happy with the results!

This cheesecake is everything you could wish for. It has Nutella incorporated in all the three layers. It’s so light (yes, cheesecakes can be light), you can make it in 20 mins and it’s undeniably delicious! Nothing like the overly sweet cheesecakes that you come across where you’re drowning in a pool of sugar. My favourite part is definitely the Nutella glaze on top. It just elevates the cheesecake to a whole new level. Hey, it’s not gonna make you any thinner, but definitely a treat for your tastebuds!  I also prefer small portions because I feel food is supposed to excite your tastebuds, leaving you wanting for more. Hence, the recipe below is for a mini cheesecake (4.5″ diameter). You can double it if you want to go for a 9″ tin. 

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You have to try this right NOW. You will thank me later. 😛 And do share the pictures with me if you try this. I would love to see all your versions 🙂 

 

Makes: 1 mini cheesecake (4.5″ diameter)

INGREDIENTS

For the base:

  • 90 gms digestive biscuits 
  • 15 gms toasted hazelnuts- chopped
  • 25 gms unsalted butter 
  • 20 gms Nutella

 For the filling:

  • 225 gms cream cheese – at room temperature 
  • 15 gms cocoa powder 
  • 180 gms Nutella 

 

For the glaze:

  • 1/2 cup icing sugar
  • 2 1/2 tbsp Nutella
  • 4 tsp milk 
  • 1/2 tsp vanilla essence
  • toasted hazelnuts (chopped) for sprinkling 

 

METHOD

For the base

  1. Break the digestives into the bowl of a processor, add the butter and Nutella, and blitz until it starts to clump. Add hazelnuts and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 4.5inch round springform and press into the base either using your hands or the back of a spoon. Place in the freezer to chill.

 

For the filling

  1. In a large bowl, beat the cream cheese for a minute or two until light and smooth. Add the icing sugar and mix again. Then add the Nutella and cocoa powder to the cream cheese mixture, and continue beating until combined. 
  2. Take the springform out of the freezer and carefully smooth the Nutella mixture over the base. Chill in the refrigerator for 3 hours at least. 

 

For the glaze

  1. In a medium saucepan, whisk together sugar, nutella, milk and vanilla extract. Put the saucepan over low heat for only a minute or two in order to smoothen the glaze. Do not let it heat too much or else the sugar crystallises. Remove from heat and pour over the chilled cheesecake. Let it sit for a while before shaking or moving. Sprinkle hazelnuts on top and refrigerate again for at least an hour. Bring to almost room temperature before serving. A bit of chill complements the flavour better. Enjoy! 

 

 

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Baileys Triple Chocolate

If somebody asks me, what does heaven taste like? THIS IS IT.

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Hi guys! It’s been quite some time since I last posted. I was just too swamped with my college and assignments. I’m not gonna bore you guys with all that. BUT, you HAVE to do yourself a favour and go try this absolutely heavenly cake right now! Coming from a non-chocolate lover like me, take my word for it. You will thank me later. 😉

There’s nothing to not love about it. It’s a total catch for all those chocolate cravers out there with chocolatey goodness tripled! This is not it. It ALSO has BAILEYS! *drooling* I cannot think of a better way to indulge into complete sin than this. Okay, I’m already drooling. I’m gonna grab myself a slice. And you guys, TRY IT NOW!

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It’s rich, beautiful and so smooth. And a bit boozy 😛

 

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What are you waiting for? 😉  Get started now.

Recipe adaptation: Nigella Lawson

 

Makes: 8 slices                                                                                                                                    

INGREDIENTS

For the cake:

  • 50 grams best-quality cocoa powder (sifted)
  • 100 grams dark brown sugar
  • 100 millilitres boiling water
  • 150 millilitres boiling Baileys (Irish Cream)
  • 125 grams soft salted butter (plus some for greasing)
  • 150 grams caster sugar
  • 225 grams plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons vanilla extract
  • 2 large eggs

 

For the best chocolate glaze:

  • 200 gms dark chocolate (minium 50%)
  • 4 tablespoons unsalted butter
  • 2 tablespoon milk
  • Chocolate chips for decoration

 

METHOD

For the cake: 

  1. Line the bottom of a 9inch round tin with baking parchment and butter the sides. Dust with flour.
  2. Boil about 160 ml of baileys in a medium saucepan. Asking you to take extra since some of it will evaporate on boiling. Plus, who doesn’t like more of Baileys. Put the cocoa and dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water and baileys. Whisk to mix, then set aside.
  3. In a large bowl, sieve together flour, baking powder and baking soda. Set aside.
  4. Cream the butter and caster sugar together, beating well until pale and fluffy. Drizzle in the vanilla essence and mix.
  5. Preheat the oven to 180 C.
  6. Drop in 1 egg into the butter-sugar mixture, quickly followed by a scoopful of flour mixture, then the second egg.
  7. Keep mixing and incorporate the rest of the dry ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.
  8. Pour this beautiful batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  9. Take the tin out and leave it on a wire rack for 5–10 minutes, before turning the cake out to cool.

 

For the chocolate glaze: 

  1. Melt chocolate and butter together over a double boiler. Once everything has melted and is smooth, add in the milk and stir. Voila! You have the best and the easiest glaze ever!

 

Assembling the cake:

Generously slather the silky-smooth chocolatey glaze on top of the cake and finish it off with loads of chocolate chips on top. It tastes best when served warm or at room temperature.

 

Notes:

  1. If you do not want to add baileys, you can simply add 250 ml of boiling water in total.

 

 

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