Recipe:
All ingredients must be at room temperature.
Crumble the Oreo in a food processor.
Add melted butter and mix. Place in a springform pan and press down the bottom (no need to make sides).
Bake in a preheated oven at 160 degrees for 10 minutes. Take out and let cool.
Beat the cheese with sugar and heavy cream until smooth.
Gradually add the eggs and vanilla sugar. Try not to beat the mixture too much - if it is too saturated with air bubbles, the cheesecake may swell and crack during baking.
Separate one third of the cheese mixture and add the Nutella.
Pour the white part into the pan and spread it out.
Place the Nutella layer on top and spread evenly.
Place the pan in a preheated oven at 160 degrees with a heatproof dish of boiling water on the bottom. Bake for about 45 minutes.
It is very important not to overbake the cheesecake or it may crack when it cools. To check if the cheesecake is ready, simply tap the side of the pan with a spoon: the finished cheesecake should jiggle only in the middle (5-6 cm in the center).
Leave the baked cheesecake in the oven for 30 minutes, then take it out and let it cool at room temperature. Then refrigerate for at least 4 hours or overnight.
Make the ganache. Chop the chocolate into small pieces. Bring the cream to a boil and pour it into the bowl with the chocolate. Let stand for a few minutes, then stir until smooth.
Pour the ganache over the cooled cheesecake and spread evenly. Refrigerate for 20-30 minutes.
That's it - the cheesecake is ready to serve. The best way to cut the cheesecake is to use a wet knife - this way the cut will be smoother and more beautiful.
Enjoy!
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