My Dad told me that without question this Phoodie Nutella Cheesecake is the best thing he has ever tasted from PHOODIE.
My brother is torn between this and the Honey and Pine Nut tart. And me!? I think this is for sure in my top 5! The Nutella cheesecake that I normally make is baked and I wanted to bring you guys one that didn’t need to go in the oven. I also wanted to bring you one that did not involve eggs or gelatine. I scoured the net, watched a tonne of you tube videos and found that this recipe on Chocolatesuze was definately the best, no-bake, gelatine-free, egg-free one around. I have totally phoodiefied the recipe by removing a couple of ingredients (the vanilla extract and the white chocolate), changing a few of the quantities, changing the base from plain biscuits to chocolate ones, adding a ganache layer to the top, folding Ferrero Rocher chocolates through the actual cheesecake mix and adding a truckload of the crunchy buggers to the top as well! I hope you enjoy it!
Makes 1 23cm cheesecake)
250g Arnott’s Choc Ripple biscuits (or similar, just a plain chocolate cookie-style biscuit)
100g unsalted butter
500g of cream cheese, softened
110g icing sugar
300ml thickened cream
440g of Nutella
200g milk chocolate (buttons or other, for the ganache)
100ml thickened cream (for the ganache)
20 Ferrero Rochers (10 inside the cream cheese filling and 10 crushed on top)
1 Crush biscuits to a sand like consistency either in a food processor or in a bowl / on the bench with a rolling pin.
2 Place crushed biscuits into a bowl (if not in one already) and add melted butter. Mix well and transfer to 23cm springform tin.
3 Press evenly into the base of the tin, not up the sides. Place this into the fridge.
4 In an electric mixer combine your nutella and sifted icing sugar. When 90% combined, add in your softened / room temp cream cheese and combine at high speed.
5 When this is all completely combined, add in cream and mix on high speed. It will become rather pale in colour and mousse-like in texture.
6 Chop 10 of the Ferrero’s into large pieces and on a slow speed add these to the cheesecake mixture. Mix for about 15 seconds only as you don’t want them to completely turn to dust.
7 Transfer cheesecake filling to tin, making sure to spread it evenly, (see pic below) and place in fridge overnight.
8 The next day, place the chocolate and the cream into a pot on the stove and melt over a medium heat, stirring the ENTIRE time. Once combined, remove from heat, allow to cool slightly and then spoon evenly over the top of the cheesecake. You only want this later to be about 4mm thick so you may not need all of the ganache. If you do this slowly you can control the thickness of this layer better! I often end up with spare and serve it heated on the side of each slice.
9 Scatter the remaining 10 (chopped) Ferreros on top of the ganache and then place cheesecake straight back in the fridge for at least 3 hours.
The Carousel thanks Phoodie for this recipe