Cheesecake Galletas con Nutella

Serves 1
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Directions

  1. 1Triturate cookies with butter.
  2. 2Triturate cookies with butter.
  3. 3Triturate cookies with butter.
  4. 4Separate the mix in two parts and mix with white and dark chocolate.
  5. 5Separate the mix in two parts and mix with white and dark chocolate.
  6. 6Separate the mix in two parts and mix with white and dark chocolate.
  7. 7Flatten the mix.
  8. 8Flatten the mix.
  9. 9Flatten the mix.
  10. 10Cool it down a bit.
  11. 11Cool it down a bit.
  12. 12Cool it down a bit.
  13. 13Cut into circles and assemble the walls to get two colors bases.
  14. 14Cut into circles and assemble the walls to get two colors bases.
  15. 15Cut into circles and assemble the walls to get two colors bases.
  16. 16Triturate toasted hazelnut, add chocolate, condensed milk, oil, vanilla and salt.
  17. 17Triturate toasted hazelnut, add chocolate, condensed milk, oil, vanilla and salt.
  18. 18Triturate toasted hazelnut, add chocolate, condensed milk, oil, vanilla and salt.
  19. 19Blend until obtaining a homemade nutella.
  20. 20Blend until obtaining a homemade nutella.
  21. 21Blend until obtaining a homemade nutella.
  22. 22Store at room temperature until creamy.
  23. 23Store at room temperature until creamy.
  24. 24Store at room temperature until creamy.
  25. 25Add the homemade Nutella to the walls base.
  26. 26Add the homemade Nutella to the walls base.
  27. 27Add the homemade Nutella to the walls base.
  28. 28Add hazelnut pasta, cream cheese, mascarpone, condensed milk, chocolate, and hot cream.
  29. 29Add hazelnut pasta, cream cheese, mascarpone, condensed milk, chocolate, and hot cream.
  30. 30Add hazelnut pasta, cream cheese, mascarpone, condensed milk, chocolate, and hot cream.
  31. 31Emulsify the mix to get the cream.
  32. 32Emulsify the mix to get the cream.
  33. 33Emulsify the mix to get the cream.
  34. 34Adjust the cap and refrigerate.
  35. 35Adjust the cap and refrigerate.
  36. 36Adjust the cap and refrigerate.
  37. 37Mix chocolate with oil, chopped hazelnuts and decorate.
  38. 38Mix chocolate with oil, chopped hazelnuts and decorate.
  39. 39Mix chocolate with oil, chopped hazelnuts and decorate.

Ingredients

  • 200 g avellanas tostadas sin piel
  • 200 g avellanas tostadas sin piel
  • 200 g avellanas tostadas sin piel
  • 100 g chocolate con leche
  • 100 g chocolate con leche
  • 100 g chocolate con leche
  • 15 g aceite de girasol
  • 15 g aceite de girasol
  • 15 g aceite de girasol
  • 40 g leche condensada
  • 40 g leche condensada
  • 40 g leche condensada
  • 0.3 g sal
  • 0.3 g sal
  • 0.3 g sal
  • 2 g extracto de vainilla
  • 2 g extracto de vainilla
  • 2 g extracto de vainilla
  • 200 g galletas trituradas
  • 200 g galletas trituradas
  • 200 g galletas trituradas
  • 6 g mantequilla sin sal
  • 6 g mantequilla sin sal
  • 6 g mantequilla sin sal
  • 92.5 g chocolate negro fundido
  • 92.5 g chocolate negro fundido
  • 92.5 g chocolate negro fundido
  • 92.5 g chocolate blanco fundido
  • 92.5 g chocolate blanco fundido
  • 92.5 g chocolate blanco fundido
  • 70 g queso crema
  • 70 g queso crema
  • 70 g queso crema
  • 70 g mascarpone
  • 70 g mascarpone
  • 70 g mascarpone
  • 15 g pasta de avellanas
  • 15 g pasta de avellanas
  • 15 g pasta de avellanas
  • 6 g leche condensada
  • 6 g leche condensada
  • 6 g leche condensada
  • 20 g chocolate blanco fundido
  • 20 g chocolate blanco fundido
  • 20 g chocolate blanco fundido
  • 130 g nata (crema) para montar
  • 130 g nata (crema) para montar
  • 130 g nata (crema) para montar

Equipment

food processorbowlsrolling pincookie cutterspatulaspoonimmersion blendermeasuring cup

Tips

  • The homemade Nutella is richer than the industrial version.
  • Any kind of crushed cookies can be used for the cookie base; Maria cookies are recommended.
  • Hot cream should be used for the cream cheese mixture.
  • The homemade Nutella should be stored at room temperature until it's creamy.