Saturday, April 3, 2010

Day 30 with Nutella

I love cheesecake! And you can make it even yummier by adding Nutella! This turned out really well. The tasters were very impressed with the presentation and the flavor. It is really not too hard to make, but make sure you have a lot of people to eat the thing because it is huge! Think Cheesecake factory size cake!


Nutella Cheesecake

5 (8-oz) packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

5 large eggs

2 large egg yolks

1 teaspoon vanilla

1 cup Nutella



Crust

3 cups finely ground graham

10 tablespoons butter, melted

1/3 cup sugar



Topping

2 cups sour cream

¼ cup white sugar

Crust preparation

Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan.
Filling preparation

Beat together cream cheese, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions. Split the filling in half. In one half add 1 cup Nutella and beat with a mixer until completely blended.
Topping preparation

Mix the sourcream and sugar together until fully blended…set aside.

Put springform pan with crust on a cookie sheet. Pour cheesecake and Nutella filling alternating to create layers into crust (springform pan will be completely full) and bake in baking pan (to catch drips) in middle of oven 12 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.

Take the cake out and spread the sourcream topping on cake and then put it back in the oven for about 5-7 mins.

Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

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