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nutella cheesecake with chocolate mirror glaze
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Prep Time:
235 minutes
Cook Time:
70 minutes
Total Time:
305 minutes
Indulgent Nutella cheesecake with chocolate mirror glaze - the ultimate dessert temptation for guests.
Ingredients:
  • 250g chocolate biscuits, crushed (we used Arnott's Choc Ripple biscuits)
  • 120g unsalted butter, melted
  • 110g caster sugar
  • 500g cream cheese
  • 4 eggs
  • 300ml thickened cream
  • 200g Nutella, or other choc-hazelnut spread
  • 100g hazelnuts
  • 1 titanium-strength gelatine leaf
  • 120g caster sugar
  • 75g cocoa powder
  • 60ml cream
Instructions:
  • Preheat the oven to 140C, then prepare a 23cm springform cake pan by greasing and lining its base and sides.
  • Mix together the crushed biscuits and butter until combined. Press the mixture firmly into the base of the pan. Refrigerate for 30 minutes or until set.
  • With an electric mixer, blend sugar, flour, and cream cheese for 3-4 minutes until smooth. Incorporate vanilla, eggs, and cream, and mix for 1-2 minutes until combined. Fold in Nutella and beat for 2-3 minutes until smooth. Pour mixture into pan and bake for 1 hour or until nearly set in the center. Turn off oven and let cheesecake sit inside with the door slightly open for 2 hours until cool. Refrigerate for 1 hour or until set.
  • Soften gelatine by soaking in cold water for 5 minutes. Combine sugar, golden syrup, and 1/4 cup (60ml) water in a pan over low heat, stirring until sugar dissolves.
  • Bring the mixture to a boil over medium heat for 1 minute, then stir in cocoa and cream. Return to medium heat and continue stirring for another minute until smooth. Squeeze out excess water from the gelatine, add to the mixture, and stir until fully dissolved. Strain the mixture and set it aside.
  • Drizzle the warm glaze generously over the cheesecake and sprinkle with hazelnuts for an irresistible finish.

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