Chocolate Dessert

Nutella cheesecake with chocolate mirror glaze

Name: Nutella cheesecake with chocolate mirror glaze
Prep time: 235 min
Cook time: 70 min
Total time: 305 min
Yield: 8
Ingredients: 250g chocolate biscuits, crushed (we used Arnott's Choc Ripple biscuits); 120g unsalted butter, melted; 1/2 cup (110g) caster sugar; 2 tablespoons plain flour; 500g cream cheese; 1 teaspoon vanilla extract; 4 eggs; 300ml thickened cream; 200g Nutella, or other choc-hazelnut spread; 2/3 cup (100g) hazelnuts, roasted, skins removed, crushed; 1 titanium-strength gelatine leaf; 120g caster sugar; 1 tablespoon golden syrup; 3/4 cup (75g) cocoa powder; 1/4 cup (60ml) pure (thin) cream

2 ratings

3h 55m

1h 10m

Nutella cheesecake with chocolate mirror glaze

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by Valli Little

delicious. team

Nov 13, 2015

It's the ultimate in dessert decadence. Tempt your guests with this indulgent Nutella cheesecake with chocolate mirror glaze.

250g chocolate biscuits, crushed (we used Arnott's Choc Ripple biscuits)
120g unsalted butter, melted
1/2 cup (110g) caster sugar
2 tablespoons plain flour
500g cream cheese
1 teaspoon vanilla extract
4 eggs
300ml thickened cream
200g Nutella, or other choc-hazelnut spread
2/3 cup (100g) hazelnuts, roasted, skins removed, crushed

Chocolate mirror glaze

1 titanium-strength gelatine leaf
120g caster sugar
1 tablespoon golden syrup
3/4 cup (75g) cocoa powder
1/4 cup (60ml) pure (thin) cream

Method

1.

Preheat the oven to 140C. Grease and line the base and side of a 23cm springform cake pan.
2.

Combine crushed biscuits and butter, then press into the base of the prepared pan. Chill for 30 minutes or until firm.
3.

Using an electric mixer, beat sugar, flour, and cream cheese for 3-4 minutes until smooth. Add vanilla, eggs and cream, and beat for 1-2 minutes until combined. Add Nutella and beat for 2-3 minutes until smooth. Spread mixture into pan. Bake for 1 hour or until almost set in the centre. Turn off oven. Leave cheesecake in oven, with the door ajar, for 2 hours or until cooled completely. Chill for 1 hour or until set.
4.

For glaze, soak gelatine in cold water for 5 minutes to soften. Place sugar, golden syrup and 1/4 cup (60ml) water in a pan over low heat, stirring until sugar dissolves.
5.

Bring to the boil, and cook for 1 minute, then whisk in cocoa and cream. Return to medium heat. Cook, stirring, for a further 1 minute or until smooth. Squeeze excess water from gelatine, then add to mixture, stirring until dissolved. Strain and set aside.
6.

To serve, pour warm glaze over cheesecake and scatter with hazelnuts.