What is the best way to infuse Nutella's unique chocolate hazelnut flavor into Nutella cheesecake? It can be done without baking. This is the secret to preserving the flavor of Nutella. Of course, the triple Nutella punch is also helpful here-in the mousse and cream cheese filling, ganache toppings, and finally drizzled with melted drizzle. Sounds very forgiving? That will be because it is. 😈 This cake is not suitable for people with weak heart and weak arteries.
It is only suitable for serious Nutella lovers! A close-up of a slice of Nutella cheesecake (no baking) Nutella cheesecake I am a bit picky about my cheesecake. In the past, I have stated publicly that baking is the only way to obtain a light and still rich but not too rich cheesecake that can meet all requirements. But sometimes baking is not. The way to get the best results. Say, mango cheesecake. Baking has changed the taste of mango, but it is not the same, it turns out Nutella is the same. The baked version is not bad. It's just that the no-bake version is much better, and the Nutella flavor is adjusted to the maximum! Reward: This is whip/pour/refrigerator work and wait at the end of this trail (short and simple!)
This is: peanut butter cheesecake on the plate (not Baeady service), rHoly moly, if this doesn’t weaken you Your knees and let your heart beat, you must start without a pulse. 😂 Nutella cheesecake ingredients This is the ingredients needed to make Nutella cheesecake. Surprisingly, but with very few ingredients! Nutella cheesecake ingredients (not baked) Nutella-a complete 500 g/1 pound can is packed in this cheesecake. This is a peanut butter cake, guys. happy time! Cream cheese, lumpy-the Philadelphia brand is my top choice, I won't get paid for saying that! I deviated from this brand before and regretted it. It should be brick type, not softer like cream cheese sold in barrels. The latter formula makes it easy to spread, which is what we don't want. If you can only remove the spreadable material from the tub, you will need to use more gelatin to set it up correctly (see the recipe instructions-this instruction is especially for British readers, because I think cream cheese in brick form is not there yet ); Gelatin powder-Gelatin gives the cheesecake a fluffy mousse-like shape. It is widely used in the pastry section of grocery stores. The fixed strength (as far as I know) is standardized globally and is different from gelatin sheets (don't let me start using them!)
The brand I use is MacKenzie, the most common brand in Australia: gelatin powder icing / powdered sugar- Attention Australians: It is better to use soft frosting rather than pure icing, although for this recipe, it is fine if you only use pure powdered sugar. Soft frosting is used to make creamy, fluffy frosting, such as butter frosting. Pure icing will harden and can be used for things like royal icing. Do not confuse or interchange these two types of frosting. But for this Nutella Cheesecake, it’s good because we don’t use it for frosting; Oreo cookies-this is for cheesecake crust. I like to use the texture and taste of Oreo biscuits, and I find that they are more chocolatey than most other chocolate biscuits. But any simple chocolate chip cookies/cookies work well here, such as Arnott’s chocolate ripple; cream-in this recipe, cream has 3 uses: Filling: whipped until fluffy, then Fold through Nutella cheesecake fillings. The cream makes the filling light and breathable, while the gelatin makes it solidify; Nutella Ganache: mix with melted Nutella and chocolate to make a ganache layer covering the cheesecake; and shake the oil tube: decorate the cake! Butter: just plain unsalted butter to help keep the base of the biscuit together; and hazelnut: spread on the surface. We want nuts to have texture, visual effects and double hazelnut flavor in Nutella!
How to make Nutella Cheesecake Part 1: Prepare the bread (hints!) This is a good tip for making cheesecake: Turn the bottom of the pop-up pan over. Pan up and down. In this way, when taking out the finished cheesecake, you don't have to deal with the edges of the bottom = there is no pressure caused by the bottom cracking. Although in fact, once the cheesecakes are ready, they are much stronger than you think! The softened butter helps the paper stick. Next, press a square piece of parchment/parchment paper against the base; trim the sides with any protruding paper-do not trim the paper. You want the protrusion to protrude from the side of the pan to make it easier to remove the cheesecake later. Inverting the base may be a bit tricky, but it will solve it! Scribe on the side: Use parchment paper/parchment paper to score the side of the detachable pan. Part 2: Oreo cookie base How to make Nutella cheesecake (not bake) Crush the cookies by hand and put them in food processing machine. Blitz until it turns into sand. Pour the melted butter and stir again briefly to mix; scoop the cookie sand into the lined frying pan; y push into the pan: use a flat bottom and a straight edge to firmly press the crumbs on the bottom of the pan. I am using a measuring cup! My cheesecake usually also has a biscuit side because I like a biscuit bottom. But for this Nutella Cheesecake, I think it's good to be able to see the different layers of the cake, so I only use it as a base.
Part 3: NUTELLA Cheesecake Filling Okay, okay, I underestimated it a bit… but it's really simple, I promise! The particles swell by absorbing water and dissolve appropriately. The gelatin liquid solidifies like hard butter. For most recipes, mix it with a hot liquid (such as hot chocolate mix for making chocolate mirror glaze or hot cranberry juice for making Christmas snack jelly) and let it dissolve. We add some hot water to the solidified gelatin mixture to restore it to a liquid state, and then mix it with the Nutella Cheesecake filling; Nutella filling-Next, we start filling the cream cheese, Nutella and icing; stir the mixture and it again Light and fluffy. Using a hand mixer, it takes about 1 1/2 minutes on speed 7; add gelatin-then pour the gelatin mixture we made in step 1 and mix well; whipped cream-next, beat the cream in a separate bowl, Until it hardens and forms spikes. We want it to be really fluffy, because this is the reason to inflate the Nutella filling to make it taste like a mousse; Fold: Then use a rubber spatula to fold the cream in the Nutella mixture. Well performed here, we don't want to hit the bubbles in the cream! The lighter your touch, the softer the filling of the cheesecake will be; pour the filling into the base of the prepared biscuit; y spread out to level the surface. Refrigerate and rest for 1 hour, then top with Nutella ganache. The filling will not be completely finished, but it is ready to be topped. Part 4: Clothing How to make Nutella cheesecake (without baking) Nutella Ganache-Heat cream, Nutella and chocolate chips in the microwave and stir until it is melted. And soft. Let it cool slightly, then pour it on the frozen cheesecake. Do not sprinkle the hazelnuts, wait until the top has cooled and solidified, otherwise the hazelnuts will sink. Chill for 3 hours to solidify-The cheesecake needs to cool for at least 3 hours to completely solidify. Once set, we can sprinkle the hazelnuts on the ganache layer. Note: The ganache toppings are smoother than you think.
It is not fixed firmly and cannot be cut 100% neatly; it will stain a little and the edges will droop slightly. This is intentional. why? Well, first of all, I think it should have a cast appearance to make it look like Nutella. It tastes better this way. Third, if the ganache is harder, it tends to slip off the peanut butter filling, just like cheese slips off a poor-quality pizza. So I insist on using Nutella Ganache mucilage-it looks, tastes and tastes better! Put down the cake! Take the cheesecake out of the detachable pan and carefully peel off both sides from the paper. Note that the ganache I mentioned earlier is very soft; remove it from the base: remember the pain of you turning the base over ? (You took that step, right?) He's going to pay dividends! Just grab the paper that is now sticking out to grab it, and then slide the cheesecake off the bottom of the cake pan. Because it has no edges, it can be slid directly onto the tray of your choice; then simply remove the paper from under the cheesecake. Grease the solidified frying pan.
Put a knife under the cheesecake, it will loosen easily. Nutella Cheesecake (Not Baeady for Serving) on a plate, rDecorating Nutella Cheesecake This is a beautiful cake, but we can add some shiny decorations! First, whip some cream and drip it on the edges, then heat some peanut butter so that it can be poured over the cream and drizzled. You can do this with a small bowl and a teaspoon, or a small zipper bag; just cut into the corners. In this step, you don't need to fall into perfection. Drizzle is the phrase I use! If you want to get technique, I dropped a crisscross drizzle on the cream. Although you can also make it with Nutella Ganache, you really can't see it, so it doesn't make much sense! A close-up shot of taking out a slice of Nutella cheesecake (no baking). Ah, I almost forgot. You want a simple test