How To make Hazelnut Chocolate Cheesecake
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*Use Graham Cracker Crumb Crust found under Crust Variations. *Use Basic Recipe With just a few adjustments to our basic recipe, you'll have this even richer chocolate and hazelnut flavored cake studded with chocolate chunks. Try it with a hazelnut/chocolate grahma craker-crumb crust and you'll be craving seconds. In heatproof bowl set over hot, not simmering, wter, combine heavy cream from basic recipe with 3 oz chopped semisweet chocolate. Heat, stirring frequently, until mixture is melted and smooth. Remove from heat; cool slightly. Stir into cream cheese, sugar and flour mixture until smooth. Proceed with recipe as directed, stirring 1/2 cup finely ground, lightly toasted hazelnuts and 3 oz coarsely chopped semisweet chocolate into batter at end. Pur into prepared pan. Bake as directed. Drizzle chilled cheesecake with store-bought chocolate sauce and garnish with hazelnuts, if desired. Source: Women's World Nov.5, 1996 Typos by Sarah Gruenwald sitm@ekx.infi.net
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Nutella Chocolate Cheesecake Recipe
Smooth baked Chocolate Nutella cheesecake with a crispy OREO crust and a fresh strawberry topping! It does not get better than this!
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No-Bake Nutella Cheesecake Recipe
Tasty and easy to make no-bake Nutella cheesecake. This recipe doesn't require gelatin. If you a Nutella lover you must try this cheesecake recipe.
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Ingredients:
For the crust:
10oz (280g) chocolate biscuits / graham crackers
7 tablespoons (100g) butter, melted
For the filling:
2½ cups (560g) cream cheese
2/3 cup (85g) powdered sugar
1½ cups (470g) Nutella
1 tablespoon cocoa powder
1 teaspoon vanilla extract
For the Nutella ganache:
1/3 cup (80ml) heavy cream
2/3 cup (200g) Nutella
Directions:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 8-inch (20-21 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add Nutella, cocoa powder and vanilla extract. beat again until smooth and creamy.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: place the Nutella in a large bowl and set aside. in a small saucepan bring heavy cream to a simmer, remove from heat and pour over the Nutella. Let stand 1-2 minutes and stir until ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Freeze for two hours before serving.
• For esthetic look, before you remove the springform pan, run a knife around the outer edge of the cheesecake to loosen it from the pan. Then remove the sides of the springform pan.
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Nutella Oreo Cheesecake No Bake Recipe tutorial #Shorts
How to make a 6-Ingredient No Bake Oreo Nutella Cheesecake!
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Check out this Oreo Cheesecake! Grab some Oreo's, a jar of Nutella and make this 6-ingredient simple tasty no bake cheesecake!
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No Bake Nutella Cheesecake| Eggless, No Gelatine, No Condensed Milk | Easy No-Oven Cheesecake Recipe
Who doesn’t love a dessert that requires barely any effort and ends up looking and tasting amazingly delicious, right? This no-bake Nutella cheesecake is just that dessert. It is creamy, airy, super silky, and a treat for both your taste buds and your eyes!
Written recipe:
Ingredients :
For the base:
1 + 1/2 cup (180gms) crushed biscuits
3 tablespoons (37gms) melted butter
For filling:
2 +1/4 cup (350gms) cream cheese
3/4 cup (37gms) icing sugar
1 cup (300gms) of Nutella
2+1/2 cups (290gms) whipping cream
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How to whip cream :
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Chocolate Ganache recipe :
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