Nutella Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">200g chocolate digestive biscuits (or chocolate graham crackers)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">25g toasted hazelnuts, finely chopped</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">250g Nutella</li><li class="ingredients-single-item">150ml sour cream (or crème fraîche)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">100g dark chocolate, chopped</li><li class="ingredients-single-item">100ml double cream (heavy cream)</li><li class="ingredients-single-item">50g Nutella</li><li class="ingredients-single-item">25g toasted hazelnuts, roughly chopped</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Position a rack in the middle of the oven. Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, ensuring it comes up the sides to create a waterproof seal. This prevents water from seeping into your cheesecake during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the chocolate biscuits in a food processor until you have fine crumbs. Mix with the melted butter and chopped hazelnuts until the mixture resembles wet sand. Press firmly into the bottom of your prepared springform pan, creating an even layer. Use the flat bottom of a glass to compact it thoroughly - a well-compressed base holds together better when slicing. Refrigerate while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. The smooth texture at this stage is crucial for a silky cheesecake. Add the caster sugar and beat until incorporated. Keep the mixer speed low to medium to prevent incorporating too much air, which can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating just until each is incorporated before adding the next. Overbeating eggs can introduce too much air and lead to cracking. Warm the Nutella slightly in the microwave (about 20 seconds) to make it more pourable, then add to the mixture along with the sour cream and vanilla extract. Beat until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sift the cornflour over the mixture and fold in gently. This helps stabilize the cheesecake and gives it a velvety texture. Pour the filling onto the chilled base and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches halfway up the sides of the springform pan. This water bath provides gentle, even heat and creates a humid environment that prevents the cheesecake from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 1 hour to 1 hour and 10 minutes, until the edges are set but the center still has a slight wobble when you gently shake the pan. The residual heat will continue cooking the center as it cools. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour – this gradual cooling prevents dramatic temperature changes that cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and water bath, carefully peel off the foil, and let cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight. The texture improves significantly with this resting time as flavors meld and the structure sets properly.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the topping, heat the cream in a small saucepan until just beginning to simmer. Remove from heat and add the chopped chocolate. Let sit for 1 minute, then stir until smooth and glossy. Add the Nutella and stir until completely incorporated. The warm ganache should be pourable but not hot enough to melt the cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the cheesecake from the refrigerator and carefully release the springform pan. Pour the ganache over the top, using an offset spatula to guide it to the edges, allowing some to drip attractively down the sides. Sprinkle the chopped hazelnuts around the edge before the ganache sets. Return to the refrigerator for 30 minutes to set the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To serve, let the cheesecake sit at room temperature for 20-30 minutes for the best flavor and texture. Use a warm, clean knife for each slice, wiping between cuts for perfect presentation. Your Nutella cheesecake will keep refrigerated for up to 5 days, though the base may soften slightly over time.</li></ol>