Cheesecake in Nutella


The basis:
Crackers or chips from cookies – 1.5 cups
Sugar – 1 tbsp. l.
Butter – 6 tablespoons. l.
Nutella – ¾ cup (about half of the banks)
Fatty cream – ½ cup
Salt – 1 hour. L.
Brandy – 1 tbsp. L. (optional
Cream Cheese – 850 g
Sugar – 1.5 cups
5 large eggs
2 large egg yolks
Sour Cream – ¼ cup
Lemon zest – 1 tbsp. l. (2 lemons)
Vanillin – 1.5 hours. L.

Candy Ferrero Rocher, for decoration


1. Heat the oven to 175 degrees. In a blender, combine the cookie crumbs with butter and sugar.
2. Put on a baking pan and tamp helping fingers. Bake for about 8 minutes, then cool to room temperature.
3. Glaze:
Nutella Put in a bowl. Bring the cream to a boil in a saucepan over medium heat and pour them a chocolate paste. Whisk whisk until smooth. Add salt and brandy and stir again. 4. Glaze and cool while preparing the stuffing in the fridge to cool.
Increase the temperature to 230 degrees.
5. The bowl of the mixer Whip cream cheese, sugar and at medium speed for about 5 minutes. Reduce speed to a minimum and drive slowly and egg yolk. Add the sour cream, lemon zest and vanilla. 6. Whisk all the stuffing again and reload the substrate.
7. Bake for about 15 minutes, reduce the temperature to 110 degrees and bake for 1 hour and 16 minutes. 8. Turn off the oven and leave the door open. Leave cheesecake in oven for about 30 minutes, then remove and cool to room temperature. Wrap with cling film and refrigerate overnight.
The next day, remove the cake from the refrigerator, carefully remove from the mold and pour glaze. If desired, garnish with candy. Return to the refrigerator until the glaze did not grab.

Bon Appetit!

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