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Anyone up for no-bake Nutella cheesecake??
Crust:
1 ¼ cups ground graham crackers
6 Tbsp. unsalted butter, at room temperature
2 Tbsp. Nutella
¼ cup granulated sugar
¼ cup chopped hazelnuts, finely ground in a food processor
Filling:
2 - 8 oz. bricks cream cheese, softened at room temperature
1 cup confectioner's sugar
1 ½ cups Nutella
½ tsp. vanilla extract
¼ cup heavy cream
Topping:
1/2 cup heavy cream
4 oz. semi-sweet chocolate, chopped
1 tsp. butter, softened at room temperature
In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed. When you pinch the mixture together, it should hold well. Press the mixture in the bottom and one inch up the sides of a 9” springform pan and set it in the fridge.
With a hand mixer or a standing mixer fitted with a paddle attachment, mix the cream cheese and Nutella on medium speed for about 2 minutes. Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.
Pour the batter into the prepared crust, cover the top of the pan with plastic wrap or aluminum foil and set it in the fridge overnight.
Make the ganache topping about an hour before you are ready to serve the cheesecake.
Place the chopped chocolate in a bowl. In a small saucepan, add the cream and bring it to a simmer. Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk it all together until the chocolate has melted, then whisk in the butter. Pour the ganache over the cheesecake and place it back in the fridge for about an hour to set.
Remove the sides of the springform pan, and top the cheesecake with some coarsely-chopped hazelnuts in the center of the cake, and confectioner's sugar along the outer edge. Wipe your cutting knife in between slices for clean cuts.
Anyone up for no-bake Nutella cheesecake??
Crust:
1 ¼ cups ground graham crackers
6 Tbsp. unsalted butter, at room temperature
2 Tbsp. Nutella
¼ cup granulated sugar
¼ cup chopped hazelnuts, finely ground in a food processor
Filling:
2 - 8 oz. bricks cream cheese, softened at room temperature
1 cup confectioner's sugar
1 ½ cups Nutella
½ tsp. vanilla extract
¼ cup heavy cream
Topping:
1/2 cup heavy cream
4 oz. semi-sweet chocolate, chopped
1 tsp. butter, softened at room temperature
In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed. When you pinch the mixture together, it should hold well. Press the mixture in the bottom and one inch up the sides of a 9” springform pan and set it in the fridge.
With a hand mixer or a standing mixer fitted with a paddle attachment, mix the cream cheese and Nutella on medium speed for about 2 minutes. Add the remaining ingredients and keep mixing it for another minute or so or until you have a smooth batter.
Pour the batter into the prepared crust, cover the top of the pan with plastic wrap or aluminum foil and set it in the fridge overnight.
Make the ganache topping about an hour before you are ready to serve the cheesecake.
Place the chopped chocolate in a bowl. In a small saucepan, add the cream and bring it to a simmer. Pour the hot cream over the chocolate and let it sit for about 3 minutes. Whisk it all together until the chocolate has melted, then whisk in the butter. Pour the ganache over the cheesecake and place it back in the fridge for about an hour to set.
Remove the sides of the springform pan, and top the cheesecake with some coarsely-chopped hazelnuts in the center of the cake, and confectioner's sugar along the outer edge. Wipe your cutting knife in between slices for clean cuts.
Sigs, what part of "no-bake" did you not understand? 
