Happy New Year friends! Welcome to 2015. I think I missed the memo about food bloggers doing lighter desserts in January to help everyone with their eating healthy resolutions. Sorry about that. Instead, I’m kicking off 2015 with a chocolate covered bang.
May I introduce you to the most delicious and decadent chocolate hazelnut Nutella Oreo Cheesecake. Calorie laden, yes, but it is worth every bite. This no bake cheesecake has a soft and fluffy filling, a thick chocolately Oreo crust and is topped with swirls of chocolate whipped cream and a sprinkle of toasted hazelnuts.
How did you celebrate New Year’s Eve? I opted for a quieter one this year. I had to work all day so I was happy to settle in for an evening of pizza, potato chips and games. I have also been baking up a storm for the blog these past few weeks – there are some mouth-watering recipes on their way, I can tell you.
It’s not long now until our upcoming trip to the USA, so I would LOVE to hear your restaurant recommendations for Washington DC, Seattle, Houston, Austin or San Antonio. Dessert bars and doughnut shops are especially welcome!
Nutella Oreo Cheesecake
40 Oreo biscuits
9 tablespoons unsalted butter, melted
500 grams (18 ounces) cream cheese, room temperature
1 teaspoon vanilla extract
1/4 cup caster sugar
1 and 1/4 cup Nutella
1 and 1/4 cup whipped cream
3/4 cup hazelnuts, skinless
1 and 1/4 cup cup whipped cream (for decorating)
2 tablespoons cocoa powder
1 tablespoon icing sugar
Grease a 23cm (9 inch) round springform tin with butter. Add all the Oreos (cream and all) to a food processor and whiz until the biscuits become fine crumbs. Then add your melted butter and whiz again. Give the mixture a good stir with a spatula and then dump into your prepared tin. Carefully press the biscuits into the bottom and side of your pan as evenly as you can. Use the back of a dessert spoon to get a nice smooth finish. Once you are done, pop the base into the fridge.
Meanwhile, grab a large bowl and using an electric mixer beat the cream cheese and vanilla. Add the caster sugar and mix again until combined. Add the Nutella and mix together. Using a spatula, carefully fold in the whipped cream until smooth. Pour the Nutella mixture over the biscuit base and smooth the top. Pop back into the fridge for at least 4-6 hours, overnight is ever better.
When you are ready to serve, carefully toast your hazelnuts by adding them to a shallow frying pan and popping them on the stove on a medium heat. Watch them carefully for 5-7 minutes, shaking the pan occasionally to help them brown evenly. Be careful not to burn. Once the nuts are golden, remove from the heat and place in a mortar and pestle. Gently crush the nuts. Once the nuts are completely cooled, sprinkle over the cheesecake and gently press into the cake to make sure they stick. Then in a medium bowl, fold the cocoa powder and extra cream until combined. Pipe the chocolate cream into rosettes around the edge of the cheesecake. Enjoy!
P.S. Sorry I wasn’t able to get a shot of the inside of this cake. Unfortunately we were taking it to a party and it hasn’t yet become socially acceptable to present friends with a cake that has a slice missing. I will make it again soon though! I can promise you that.