Hazelnut & Nutella Cheesecake
Dive into an exceptional dessert where indulgence reigns supreme. This cheesecake gracefully combines the crunch of roasted hazelnuts with the melting creaminess of Nutella, all resting on a base of speculoos and hazelnut butter. Follow our detailed steps to master this airy creation that will impress your guests. A cold resting time is the key to revealing the full richness of the flavors and achieving the perfect texture.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the springform pan (20-22 cm) by lining the bottom with parchment paper and lightly greasing the sides.
- 2
Crush the cookies into fine crumbs. Mix them with the crushed hazelnuts and melted butter. Press firmly into the pan bottom and chill for 30 min.
- 3
Whisk the cream cheese with the icing sugar until smooth. Incorporate the Nutella and hazelnut powder.
- 4
Whip the very cold cream into stiff peaks. Fold one third into the Nutella mixture, then gently fold in the rest with a spatula.
- 5
Optional gelatin: soak the leaves, squeeze, melt in a little hot cream and incorporate into the Nutella mixture before adding the whipped cream.
- 6
Pour the filling onto the cold base. Smooth the top and tap to remove air bubbles.
- 7
Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
- 8
Unmold by running a hot knife along the edges. Decorate with hazelnuts, chocolate shavings and a drizzle of melted Nutella.
- Use room temperature cream cheese to avoid lumps.
- For perfect whipped cream, chill the bowl and beaters for 15 min before.
- Press the base firmly so it doesn't crumble when slicing.
- Gelatin ensures perfect hold, especially in summer or for a clean unmolding.
- For impeccable slices, cut with a knife dipped in hot water and wiped between each cut.
- Take the cheesecake out of the fridge 15 min before serving for optimal texture.
- Serve with a scoop of vanilla ice cream or a raspberry coulis to balance the richness.
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