Nutella Cheesecake Recipe

Name: Nutella Cheesecake
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 8
Cuisine: Korean
Ingredients: 1 Egg yolk; 3g Sugar; 1g Vanilla extract; 15g Milk; 10g Vegetable oil; 20g Cake flour; Meringue (1 egg white + 20g sugar + 1g corn starch); 200g Cream cheese; 70g Nutella; 2g Vanilla extract; 4g Gelatin sheet; 120g Whipped cream (whipped up 50%); 50g Nutella; 80g Whipping cream; 2g Gelatin sheet; 60g Nutella; 40g Whipped cream (+4g sugar); Chocolate sponge cake sheet

by Cooking Tree 2023-02-09

written by Cooking Tree 2023-02-09

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In Cooking Tree, Nutella Cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a Nutella cheesecake with a roll cake covered with Nutella.

It looks simple on the outside, but when you cut it, a fun-shaped cross-section comes out that catches the eye~^^

thought it would be interesting to make a cheesecake with a roll cake, so I made it, but I think it turned out well~~

When eating a cake, if you eat it with a roll cake, it is not flat and it feels good to float~~

I also added Nutella to the cheesecake, so it had a good flavor and had a slightly chewy texture.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Nutella Cheesecake
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Rating: 5.0/5
( 84 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 Egg yolk
3g Sugar
1g Vanilla extract
15g Milk
10g Vegetable oil
20g Cake flour
Meringue (1 egg white + 20g sugar + 1g corn starch)
200g Cream cheese
70g Nutella
2g Vanilla extract
4g Gelatin sheet
120g Whipped cream (whipped up 50%)
50g Nutella
80g Whipping cream
2g Gelatin sheet
60g Nutella
40g Whipped cream (+4g sugar)
Chocolate sponge cake sheet

Instructions

Add sugar and vanilla extract to egg yolk and mix, then add milk and vegetable oil and mix.
Sift the soft flour and mix, divide the meringue into 2 batches, mix, put in a 22.5 cm square, flatten, bake in an oven preheated to 170 degrees for 10 minutes, and cool.
Cut both sides of the cooled roll cake sheet, apply Nutella and whipped cream, roll it around, wrap it in parchment paper, and freeze in the freezer for 1 hour.
Soften the cream cheese, add Nutella and vanilla extract and mix.
Remove the moisture from the gelatin soaked in cold water for about 10 minutes, microwave it for about 10 seconds to completely dissolve it, then add it to step (3) and mix.
Add 50% whipped cream, mix, pour a little into a 15cm mold lined with a chocolate sponge cake sheet, and harden in the refrigerator for about 20 minutes.
Cut the hardened roll cake and put it on top of the hardened cheesecake, then pour all the remaining cheesecake batter, flatten it, and let it harden in the refrigerator for about 2 hours.
Heat Nutella and whipped cream in the microwave for about 30 seconds, add melted gelatin, mix, pour over the hardened cheesecake and harden in the freezer for about 30 minutes.

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