no bake nutella cookie crust double chocolate cheesecake
DESCRIPTION
RECIPETRANSCRIPT
NO BAKE NUTELLA COOKIE CRUST DOUBLE CHOCOLATE CHEESECAKE
PREP TIME30 mins
TOTAL TIME30 mins
*For the cookie crumbs, I use an Italian cookie called Macine (Mulino Bianco), if you ever come across them pick up a pack the are really, really good!
Author: An Italian in my kitchenRecipe type: DessertServes: 6-8
INGREDIENTS FOR THE BASE 1¼ cup cookie crumbs* (use a butter/cream vanilla based cookie or substitute with
graham cracker crumbs) (105 grams) ¼ cup + 1 tablespoon Nutella (91½ grams) FOR THE WHITE CHOCOLATE FILLING 1 cup cream cheese (225 grams) ¾ cup whipping cream (180 ml) 1½ tablespoon sugar (24 grams) 3 ounces white chocolate (90 grams) TOPPING 3½ ounces dark chocolate (100 grams)
INSTRUCTIONS1. Line a deep 8 x 6 inch (20 x 15 centimeters) baking dish with parchment paper.
(easier to remove, I didn't use it, and it came out fine)2. Place the Nutella in a small bowl, place the bowl on a small pot with some water (do
not let the water touch the bowl with Nutella) place on medium heat to boil, continue on a soft boil for approximately 10 minutes or until the Nutella becomes quite thin.
3. Remove from heat and mix with cookie crumbs, place in the bottom of the baking pan, press down firmly, refrigerate. Continue with the White Chocolate Filling while the crust is in the fridge.
4. Melt the white chocolate the same way you melted the Nutella, the only difference is let the white chocolate cool (not cold)
5. In a medium bowl whip the cream.6. In a medium bowl beat together cream cheese, sugar and cooled white chocolate, fold
in whipped cream.7. Melt dark chocolate the same as the Nutella. Let cool (not cold).8. Drizzle cool dark chocolate over the filling and swirl with the tip of a knife.9. Refrigerate for approximately 5-6 hours or over-night. Enjoy!