Serves 1
Directions
- 1Make the crust by placing sandwich cookies in a food processor and beat until finely ground
- 2Add melted butter and beat until the butter is absorbed
- 3Transfer the mixture to a 24 cm springform pan and spread it on the bottom of the pan and gently press down with your hands until it becomes compact
- 4Set aside, and begin the filling by beating the mascarpone in a mixer with the whisk attachment until light and fluffy. Make sure the mascarpone cheese is at room temperature
- 5Add the Nutella and beat until completely combined
- 6Transfer the cheesecake filling into the crust
- 7Smooth the top of the filling with a spatula and refrigerate for five hours
- 8Pour the cream over the Nutella for the ganache
- 9Cover the bowl with plastic wrap and microwave for 1 1/2 minutes at 700 watts
- 10With a spoon, stir until it's creamy and shiny and make sure there are no lumps.
- 11Remove the cheesecake from the fridge and just warm the pan with your hands so it will easily come out
- 12Pour the ganache over the cheesecake
- 13Decorate the top with candied hazelnuts or whatever you want
Ingredients
- sandwich cookies
- melted butter
- mascarpone
- Nutella
- cream
Equipment
food processor24 cm springform panmixerwhisk attachmentspatulamicrowave
Tips
- Ensure mascarpone cheese is at room temperature
- Do not overbeat mascarpone cheese
- If there are lumps in ganache, microwave it for 30 seconds
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