Directions
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Prepare the Oreo Crust: Start by crushing the Oreos into fine crumbs. Place them in a food processor and pulse until they resemble sand. Pour in the melted butter and mix well together until the crumbs are fully coated. Press this mixture firmly into the bottom of a springform pan to form a solid base. Use the back of a measuring cup or your fingers to create an even layer.
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Make the Nutella Cheesecake Filling: In a large mixing bowl, combine the cream cheese with the 200 grams of Nutella and powdered sugar. Using an electric mixer, blend these ingredients together until smooth and creamy. The mixture should have a light, airy texture, making it tremendously easy to spread.
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Combine the Filling: In another bowl, whip the heavy whipping cream until it reaches stiff peaks. Gently fold the whipped cream into the Nutella mixture. Make sure to fold carefully to maintain the lightness of the cream, resulting in a tremendously fluffy filling.
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Assemble the Cheesecake: Once combined, pour the filling over your prepared Oreo crust. Use a spatula to spread it evenly, smoothing out the top. It’s a tremendously easy step but makes a significant difference in presentation.
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Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This will allow the flavors to meld together and the filling to set.
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Decorate with Nutella and Oreos: After chilling, remove the cheesecake from the refrigerator. Gently remove the sides of the springform pan. Heat the remaining 150 grams of Nutella slightly in the microwave for about 10 seconds to make it easier to drizzle. Pour the warm Nutella over the top of the cheesecake, letting it cascade down the sides. Crush the 4 Oreos and sprinkle them on top for that extra touch.
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Slice and Serve: Use a sharp knife to cut the cheesecake into slices. Wipe the knife clean between slices for a neat presentation. Serve immediately, and watch as your guests fall in love with its tremendous flavors.
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Store Leftovers: If you have any leftovers (though it’s unlikely!), store them in an airtight container in the refrigerator. Consume within 3 days for the best taste and texture.
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