Contrary to popular belief, instead of studying for her High School Certificate, the weeks leading up to graduation and up until now, Edwina has been in the kitchen pumping out sweets. So we have a few blog posts lined about that contain more than your average share of sugar. For our own consolation, we would like to mention that these were made as edible gifts for her friend’s birthdays and class graduation parties – and of course we got to taste test them! Fortunately for our health, we did not consume all of these, as I think it would cause more permanent health damages than our immune system could handle. In saying that, if you love a cheesecake then throwing Nutella in the mix could only make things better. There is absolutely no cooking involved which means fear not of setting off your smoke alarm and other shenanigans. In addition, Edwina will write her first post below. Finally letting her out of her cage and touching the computer. This is a joke. She was allowed out last week for an hour.
Throughout the year, I’m pretty friendly on my wallet. However, come September and October, my spending just explodes with the number of birthdays coming up. There was a time where the first week and a half of September, up to September 11th, meant 9 birthday gifts, with another 5 by the end of the month. 9 months ago was January, so I guess the new year was an ideal time to start making babies. I won’t even get started on October, or Christmas (my absolute favourite time of the year).
Anyhow, these Nutella cheesecakes were requested by a friend of mines for his birthday. Using an old chocolate cheesecake recipe, I substituted the melted chocolate for Nutella and taadaa! It was demolished in minutes (I am not even joking), and all my friends were nice enough to leave me all their dirty spoons. AWW :’)
[Makes 9x 8cm cheesecakes or 1 large 22cm cheesecake]
- 2 packets Oreo with the cream filling
- 100g melted butter
- 500g softened cream cheese
- 2T caster sugar
- 200g Nutella, or any brand of chocolate and hazelnut spread
- 3tsp gelatine disssolved in 1/4C boiling water
- 300ml thickened cream, softly whipped
- Chocolate Powder/Milo
- Blend Oreos in blender or food processor until fine. Gradually pour in the melted butter until you reach a wet-sand consistency.
- Press the mixture into a tin and smooth it over with the back of a spoon. If you enjoy a high crust, push some of the mixture out to the sides of the tin. Place bases into the fridge as you work on your filling.
- To make the filling, beat, or process, the cream cheese and sugar until smooth. Then add the gelatine mixture and Nutella and beat until combined. It’s completely fine to taste the filling as there is no cooking required. If you want to add more Nutella, go ahead!
- Fold in the whipped cream.
- Spoon or pour the mixture over the biscuit bases and smooth the tops.
- Leave to set in fridge for at least 4 hours or until it sets
- Once set, remove cheesecake from pan and sprinkle with milo or chocolate shavings – enjoy!
If you want a cleaner edge to the cheesecakes, grease the tins with a little bit of melted butter and allow the cakes to reach room temperature before removing them from their tin.
Personally, I think cheesecakes are the most versatile desserts. With the basis of cream cheese, cream and gelatine, the possibilities are endless. Especially for these chilled cheesecakes because fortunately, everything used is ready to eat. So you can test the filling along the way. Be creative! For a healthier option, you can use yoghurt instead of cream and natural sweeteners like honey. Flavour the cake with lemon, melted chocolate, peanut butter. Make a base out of Gingersnaps, Lattice squares or Scotchfingers and add coconut or finely chopped nuts. You can even add toppings: melted Nutella for the Chocolate lovers, poached fruits, packet jelly (over a set cheesecake). It’s really all up to you. Have fun 🙂