Nutella® Mascarpone Cheesecake Recipe
This creamy and indulgent mascarpone cheesecake is a recipe that everyone will love. The mascarpone gives it a slightly different flavour than a traditional cheesecake with just cream cheese, and the addition of Nutella® adds a creamy touch of chocolate.
INGREDIENTS FOR 12 SERVINGS
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120g crackers
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80g coated almonds
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50g melted butter
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500g mascarpone
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350g white chocolate
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150ml whipping cream (36% fat)
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4 eggs
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2 tablespoons wheat flour
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180g Nutella® cream (15g per serving)
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Raspberries or other seasonal fruits for decoration
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All ingredients should be at room temperature.
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
PREPARATION
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Dry roast the almonds in a pan until fragrant.
Place the biscuits and cooled almonds in a food processor and blend until they form a sandy consistency. Add the melted butter and blend until the mixture resembles wet sand.
Line the bottom of a 21cm (8.25") cake tin with parchment paper. Pour the biscuits over the top. Smooth and gently press the bottom and sides of the tin together, and bake for 10 minutes at approximately 180°C (350°F). -
Cheese mass:
Gently heat the cream over low heat. When lukewarm, remove it from the heat and add the chopped chocolate. Stir constantly until the chocolate melts and blends with the cream to form a smooth paste.
In a bowl, pour the mascarpone, eggs, and flour. Mix until smooth. Do not mix for too long to avoid aerating the cheese mass unnecessarily. Pour in the slightly warm chocolate mass and mix until smooth. -
Before serving, spread Nutella® cream on the mascarpone cheesecake (15g of Nutella® cream per serving) and decorate with raspberries or seasonal fruits.
