I love Nutella, I love No Bake cheesecakes….. I combined the two love of my life and created this masterpiece ❤
Match Made In Food Heaven!
- 250 gms graham crackers
- 125 gms melted butter
- 2 tbspns hazelnut meal (ground hazelnuts)
- 500 gms cream cheese (Philadelphia) (softened at room temperature)
- Some chopped pan roasted hazelnuts
- A splash of vanilla
- ¾ cup confectioner sugar
- 1 ½ cup Nutella spread
- ½ cup cream
FOR GANACHE TOPPING
- ½ cup of Heavy Cream
- 115gms of Semisweet Chocolate Chips
- 1 tsp of Butter, softened at room temperature
-Grease a 22cm spring form pan.
-Crush the graham crackers and put them in a mixing bowl. Add hazelnut meal and melted butter and mix until it gets wet sand like texture.
-Put the graham cracker mixture in the pan and press to make an even base. Stick it in the freezer until we make the filling.
-Now for filling make sure everything is at the room temperature except the cream. It has to be chilled otherwise it won’t whip properly and the cake will be dense.
-So let’s get started….. In a mixing bowl whip cream cheese with and electric mixture until it is smooth. Now add rest of the ingredients except hazelnuts. Give another whip and mix everything.
-Gently fold in the chopped hazelnuts and pour the mixture in the spring form pan over the graham cracker base and cover it with cling film. Refrigerate for at least 16 hours.
-Now microwave some cream for 1 minute and pour over the semisweet chocolate chips to make the ganache. Keep it aside for 2 minutes without touching it. The heat from the cream will help us in melting the chocolate.
-Now add butter (gives shine and gloss to the ganache) and start whisking it until it turns into a shiny chocolate mixture. Cool it for 2 minutes and then pour over the cheesecake which is still in the spring form pan.
-Refrigerate for a couple of hours, let ganache set for a while. Now decorate it with anything you want, hazelnuts, confectioner sugar, whipped cream, etc. and serve.