Description
Indulge in this creamy and luscious Homemade Nutella Cheesecake that combines a buttery digestive biscuit crust with a rich Nutella-infused cream cheese filling. Perfectly balanced with a hint of lemon juice and topped with whipped cream, extra Nutella drizzle, and crunchy hazelnuts, this dessert is a decadent treat ideal for any occasion.
Ingredients
Scale
Crust
- 1.5 cups Crushed Digestive Biscuits
- 0.5 cup Unsalted Butter, melted
Filling
- 16 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 cup Nutella
- 1 teaspoon Fresh Lemon Juice
- 1 cup Heavy Whipping Cream
Toppings
- Additional Nutella (for drizzling)
- Chopped Hazelnuts
- Dollop of Whipped Cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the crushed digestive biscuits with the melted unsalted butter. Stir the mixture until it reaches a texture similar to wet sand, ensuring the butter coats all the crumbs for a firm, flavorful base.
- Bake the crust: Press the biscuit mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes to set it, then remove and allow it to cool completely before adding the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese together with the granulated sugar until the mixture is smooth and creamy. Add the Nutella and fresh lemon juice, then beat again until all ingredients are fully combined into a silky filling.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, creating light, airy texture contributions to the cheesecake.
- Fold whipped cream into filling: Gently fold the whipped cream into the Nutella and cream cheese mixture, taking care to keep the mixture light and fluffy without deflating the whipped cream.
- Assemble and chill: Pour the finished cheesecake filling over the cooled crust, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set properly.
- Serve: Once set, run a knife along the edge of the springform pan to loosen the cheesecake, then carefully release the springform clasp. Drizzle additional Nutella over the top, sprinkle with chopped hazelnuts for crunch, and add a dollop of whipped cream before serving.
Notes
- Make sure the cream cheese is fully softened at room temperature for best mixing results.
- Refrigerate the cake overnight if possible to enhance flavor and texture.
- Use a springform pan for easy removal of the cheesecake.
- For a firmer crust, chill it after baking before adding the filling.
- Chopped hazelnuts can be toasted for extra flavor and crunch.