Nutella and Oreo Cheesecake
with dark chocolate ganache and hazelnuts
Ingredientes
Cookie Crust
- 250 g oreo cookies
- 50 g unsalted butter
Nutella Cheesecake
- 450 g cream cheese
- 400 g nutella spread
- 200 ml heavy cream
- 1/2 tsp table salt
Chocolate Ganache
- 115 g dark chocolate (70 % cocoa)
- 100 ml heavy cream
Decoration (opcional)
- 100 ml heavy cream
- 50 g oreo cookies
- 50 g hazelnuts (toasted and peeled)
Preparação
Cookie Crust
- In a food processor, blend the cookies to a powder.
- Melt the butter in a microwave-safe bowl.
- Add the melted butter to the cookies and mix with a fork. You should obtain a mixture that resembles wet sand.
- Move this mixture to a springform pan of about 22 cm in diameter. Smoothen it over with the back of a spoon. Place in the fridge while you prepare the filling.
Nutella Cheesecake
- In the mixer, beat the cream cheese, Nutella and salt together until creamy.
- In another bowl beat the heavy cream to stiff peaks.
- With a spatula, carefully fold in the whipped cream into the cream cheese mixture to fully incorporate it.
- Spread the cheesecake filling evenly over the cookie crust. Store in the freezer for at least 6 hours.
Dark Chocolate Ganache
- Melt the chocolate in the microwave over 30 second intervals.
- Add the heavy cream, previously warmed up, mixing it with the chocolate to obtain a smooth and shiny ganache. Let it cool down a little.
- Remove the cheesecake from the freezer and spread the ganache on top. If the cheesecake is very cold, make sure to spread it quickly as the ganache will harden after a few seconds.
Decoration (optional)
- Beat the whipped cream to stiff peaks and decorate the cheesecake using a pastry bag,
- Top it with a few oreo cookies and chopped hazelnuts.