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Kitchen Adventures: Nutella adds nutty flavor to cheesecake

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Food column by Becca Owsley

By Becca Owsley

I’m not sure why it has taken me so long to discover chocolate-hazelnut spread. I didn’t really think of trying it until last year.

To my great joy, it is delicious, especially when used in a recipe to make a tasty treat.

Last year I found a delicious truffle to make with the ingredient and last week I ran across a recipe for Nutella Cheesecake.

Picture a mind officially blown.

For those who haven’t tried it, a chocolate-hazelnut spread such as Nutella is just plain good whether you are eating it straight on toast or in a recipe.

The jury still is out about its nutritional value. Some claim it is a healthy snack while others claim the sugar, fat and calorie count are too high. In fact, a woman sued the company over its nutritional claims.

Regardless of its nutritional value, this stuff is delicious.

Like most cheesecakes this one isn’t difficult to make. The basics are the same including cream cheese for filling and graham crackers for crust.

The filling was OK, but on the thin side. To get the thick layer shown in a photo that was attached to the original recipe, you might need to double the recipe’s ingredients. Be careful the filling does not become too rich if you double it.

But if you are OK with having a thinner cheesecake, use the original recipe.

The biggest problem  with this recipe is the crust. I recommend using more butter than suggested. This amount of butter created a dry, crumbly crust. In fact the cream cheese mixture didn’t spread well because the crust was dry. The crust completely crumbled when cut.

You’ll just have to eyeball how much butter to use. Add it until the crust is moist and becomes a darker color. That way it will compact better. I recommend melting the butter completely instead of using softened butter as the recipe suggests. That will help crust ingredients to mix better.

While there were some issues with the crust, this cheesecake is tasty and great for any chocolate-hazelnut spread fan. In fact, when I mentioned I was trying this recipe, a co-worker threatened to never speak to me again if I didn’t bring her a piece to try. She tried it and liked it.

Becca Owsley can be reached at 270- 505-1741 or bowsley@thenewsenterprise.com.

Nutella Cheesecake

  • 10 ounces graham crackers
  • 5 tablespoons soft unsalted butter
  • 1 13-ounce jar Nutella (at room temperature)
  • 3/4 cup chopped toasted hazelnuts
  • 1 pound cream cheese (at room temperature)
  • 1/2 cup confectioners’ sugar (sifted)

Break graham crackers into the bowl of a processor, add butter and 1 tablespoon of Nutella, and blitz until it starts to clump. Add 3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the refrigerator to chill.

Beat cream cheese and confectioners’ sugar until smooth and then add remaining Nutella to the cream cheese mixture and continue beating until combined.

Take the springform out of the refrigerator and carefully smooth the Nutella mixture over the base. Scatter remaining chopped hazelnuts on top and place tin in the refrigerator for at least four hours or overnight. Serve chilled for best results.

Source: www.rasamalaysia.com