I think there’s always something very comforting about making cheesecake. Stirring into the cheese batter, then lifting your spatula and hearing a big blob of the cheese running down back into the bowl just makes me want to re-do it every single day.
I wrote this recipe a few weeks ago, it was a hot summer day and -like every once in a while- I was craving for a slice of cheesecake. Normally I’d just hop on my bike and go to the grocery store to buy the ingredients for a good old cheesecake, but this time I felt like I had to do things differently. With the thermometer going overdrive, I thought it was the perfect weather to make a frozen cheesecake. Nutella-swirled of course, ’cause that stuff turns literally anything from paradise to heaven.
This cheesecake is best served ice cold (duhhh, otherwise it would just be a melted mess) with a drizzle of extra Nutella and a bunch of cheerful people around you. Enjoy!
(for the cookie crust)
120g dry biscuits (e.g petit beurre)
60g melted butter
a pinch of salt
(for the cheesecake)
600g cream cheese, preferably at room temperature
300g sweetened condensed milk
(for the decoration)
1 ice cream cone
extra Nutella for drizzling the cheesecake
Start by making the cookie crust. In a food processor, blitz biscuits and salt to fine crumbs. Add melted butter and stir until you have a sort of wet sand.
Grease a springform pan (15 cm or 5 inch diameter) with butter and cover the bottom with baking paper. Press the cookie crumbs with the back of a spoon into the spring form, then chill until cheese mixture is ready.
Next, make the cheese mixture. In the bowl of a stand mixer or with a handheld mixer, whip cream cheese and condensed milk until fluffy, about 5 minutes.
Microwave Nutella for 40 seconds in the microwave and drizzle over the cheese mixture. Gently swirl the Nutella through, don’t do this for too long or the swirl effect won’t be visible anymore.
Pour cheese mixture into the springform and level with a spatula. Freeze cheesecake for at least six hours.
Finally, decorate the cheesecake. Melt about 2 tablespoons of Nutella in the microwave and drizzle over the cheesecake. Make some adjustments with a small palette knife to make it look like it’s dripping from the sides of the cake. Top the cheesecake with an ice cream cone & somme chopped hazelnuts just before serving.
BEST EATEN ICE COLD. BRRRR YEAH.
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