Ingredients with Measurements:
- 2 cups of graham cracker crumbs
- 1/4 cup of granulated sugar
- 1/2 cup of unsalted butter, melted
- 24 oz of cream cheese, softened
- 1 cup of Nutella
- 1 cup of powdered sugar
- 1 tsp of vanilla extract
- 4 large eggs
- 1/4 cup of heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture is crumbly.
3. Press the mixture into the bottom of the springform pan, making sure it is evenly distributed. Bake for 10 minutes, then remove from the oven and let it cool.
4. In another mixing bowl, beat the cream cheese until it is smooth and creamy.
5. Add the Nutella, powdered sugar, and vanilla extract to the cream cheese. Mix well until all ingredients are combined.
6. Add the eggs, one at a time, mixing well after each addition.
7. Pour the heavy cream into the mixture and mix until it is smooth.
8. Pour the mixture over the cooled crust and smooth it out with a spatula.
9. Cover the springform pan with aluminum foil and bake for 1 hour and 15 minutes.
10. Remove the foil and bake for an additional 15 minutes, or until the cheesecake is set.
11. Remove the cheesecake from the oven and let it cool to room temperature.
12. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 580
Fat: 43g
Saturated Fat: 23g
Cholesterol: 190mg
Sodium: 360mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 34g
Protein: 9g
Substitutions for ingredients:
- You can use chocolate graham crackers instead of regular graham crackers.
- You can use a different brand of hazelnut spread instead of Nutella.
- You can use sour cream instead of heavy cream.
Variations:
- Add chopped hazelnuts to the crust for a crunchy texture.
- Swirl raspberry jam into the cheesecake mixture for a fruity twist.
- Top the cheesecake with whipped cream and chocolate shavings for a decadent finish.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a water bath to prevent the cheesecake from cracking.
- Let the cheesecake cool to room temperature before refrigerating.
- Use a sharp knife to cut the cheesecake into slices.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve the cheesecake cold.
Presentation ideas:
- Top the cheesecake with fresh berries or sliced bananas.
- Drizzle caramel sauce or chocolate sauce over the cheesecake.
- Dust the cheesecake with powdered sugar before serving.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
- Caramel sauce
- Chocolate sauce
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or fruit to hide the imperfections.
- If the cheesecake is too dense, make sure you beat the cream cheese until it is smooth and creamy.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before starting.
- Store the cheesecake in the refrigerator at all times.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC. The modern-day cheesecake we know today is believed to have originated in New York City in the 1900s.
Flavor profiles:
This Nutella cheesecake is rich, creamy, and chocolatey with a hint of hazelnut.
Serving suggestions:
Serve this Nutella cheesecake as a dessert after a hearty meal.
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Taste: Rich, Creamy, Sweet, Nutty, Chocolatey