Nutella Cheesecake

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Nutella has got to be the best Italian export next to Gucci, Lamborghini, Sylvester Stallone and an army of skinny models. I would mention pasta but that might offend the chinese.

It has been said that if god were to have a sandwich, it would be nutella on Wonder Bread with more nutella on the side. If Elvis, the father of artery clogging sandwiches, had discovered Nutella, he would have probably died much earlier. But had he discovered nutella cheesecake, he would have died much much earlier but a happier man.

The first time i heard of this recipe, i thought to myself, the art of dessert making is so extensive and largely unexplored in the sense that such a simple and common dessert like cheesecake can take on so many variations. Its such an eyeopener and most of all an inspiration that you actually feel compelled to come up with different variations on your own. But you know you’ve gone too far when you come up with things like curry cheesecake and a cheesecake made from 41 types of cheese.

I got this recipe from a book called “Crave – Cheese desserts to die for”. Its actually a gift from Haqeem and Ruz (my brother from another mother) for my 21st birthday. It is by far my favourite cookbook because it is a locally written cookbook so you know you wont have problems looking for the ingredients. Also, the different variations of cheesecake and other cheese desserts are really creative. The authors of this book also have a website (http://www.obolo.com.sg/) where you can place orders for their cakes.

The recipe is as follows:

Ingredients:

A box of oreo cookie (you can use either the original oreo cookie or the chocolate creme oreo for a more chocolatey taste. You’ll only need 1 roll of cookies from the box for a 7 inch springform tin).

450g of cream cheese (i used philly cream cheese)

3 tbsp light brown sugar

1/3 tsp vanilla essence

2 1/3 tbsp corn flour, sifted

150g Nutella

2 large eggs

75ml whipping cream

75ml whole milk (Do not use low fat milk like HL)

I’d estimate the total cost of the ingredients if you “steal” or what i like to call “conveniently procured” the eggs, milk, corn flour and brown sugar from your mum’s cupboard to be about S$15. But you’ll be left with some leftovers for future baking.

In order to make the crust, place oreo cookies into food processor(my mum’s food processor suck so i used the good ol’ pestle and mortar). Line your springform tin with aluminium foil to prevent the filling from leaking out. Spread cookie crumbs evenly onto base of springform tin. Your base should be at least half of a centimetre thick and make sure that it is packed firmly onto the base. Put it in the freezer until your ready to use it.

Preheat oven to 160 degrees Centigrade. (325 Degree Fahrenheit)

With and electric mixer, beat cream cheese with the brown sugar until creamy. Beat in the vanilla essence, cornflour and nutella.

Lower speed and add eggs one at a time, mixing until just incorporated. Gradually add whipping cream and milk until well mixed.

Pour filling onto prepared oreo crust. Bake in a water bath for 70 to 90 minutes or until edge of filling is set and centre is slightly wobbly.

For the water bath, place cake tin onto a bigger baking tray. Fill the baking tray with hot boiling water up to the halfway mark of the cake tin. Refill the water in the middle of baking should the water level decrease.

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Turn off the oven and leave the cheesecake inside for 30 minutes with door of oven closed. Open the oven door and leave for another 30 minutes. Remove cheesecake from oven and cool on a wire rack. Refrigerate for 6 hours before unmoulding. But honestly who could wait that long? I’d give it 2 hours tops. But thats just me.

I’m not quite sure about the science for the last part but i think its something to do with letting the cake “rest” and acclimatise itself to the change in temperature so that it won’t sink or crack when it is pulled out of the oven right after baking.

Do not put the cake into the fridge before letting it cool completely. If you put the cake in the fridge while its still warm, the moisture formed from the condensation will ruin the flavour and soften the cheese.

And this is what you’ll get.

I would add more nutella if i’m gonna bake this again in the future. The nutella taste is pretty mild. I guess its kinda hard to maintain a balance between the classical cheesy taste and at the same time the flavour that your trying to introduce. But i say, overall, it turned out ok.

Norm

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