My mom had a few suggested tweaks to the recipe. First, since she didn't have any Frangelico in the house she used Amaretto - the almond flavor was a great compliment and added a little diversity to the hazelnut in the Nutella. Second, she used Nabisco's Famous Chocolate Wafers which, I think, worked better than Oreos since they don't have the cream. Third, my mom mentioned that the instructions in step six were a little tricky. When she went to pour the second half of the cheesecake batter on top of the Nutella, the Nutella seperated and all moved towards the outside of the cake. She suggested spooning the second half of the batter rather than pouring.
And finally, mom had a great tip for preventing the cheesecake from cracking while its being refrigerated. She said that once you take the cheesecake out of the oven, take a knife and run it around the edge of the cake, separating the cake from the pan. This way the pan wont pull the cake outwards as it cools!
Needless to say, I had two (and a half) pieces within the 24 hour period that I was home. Hope you enjoy it as much as I did!
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| Photo compliments of Cream Puffs in Venice |
Nutella Ripple Cheesecake
Based on Abbey’s Infamous Cheesecake.
Note: You’ll need a 9-inch cheesecake pan for this recipe. You’ll also need some heavy duty aluminum foil to wrap the pan in. Because the cheesecake is baked in a water bath, you don’t want any of the water to seep into the bottom of your cheesecake. Wrapping the pan in foil prevents that. You will also need a larger pan that you can fit the cheesecake pan into for the water bath.
For the Crust:
2 cups chocolate crumbs (you can use Oreo crumbs or chocolate wafer crumbs)
1/2 cup unsalted butter, melted
1 tbsp. sugar
For the Filling:
3 8-ounce packages of cream cheese, at room temperature
3/4 cup granulated sugar
3 large eggs, at room temperature
1 cup heavy cream, at room temperature
1 tbsp. pure vanilla extract
3 tbsps. Frangelico
1/2 cup Nutella (the Nutella has to be fairly liquidy so I recommend warming it in a double boiler so you can drizzle it easily)
Directions:
1. Preheat oven to 350 degrees F. Place a kettle full of water to boil for the water bath.
2. Combine all the crust ingredients and pour into your cheesecake pan. Press the crumbs firmly so that they cover the entire bottom of the pan (no need to push crumbs up the side of the pan).
3. In a stand mixer, combine the cream cheese and sugar at medium speed until smooth. There should be no cream cheese lumps.
4. Add the eggs, one at a time, scraping down the sides of the bowl in between each addition.
5. Add the vanilla extract, the heavy cream and the Frangelico and mix until smooth. Be sure to scrape down the sides of the bowl.
6. Pour half the cheesecake batter over the prepared crust. Drizzle the Nutella over the batter and then top with the remaining cheesecake batter. Fit the pan into a larger pan and pour in the boiling water until it reaches halfway up the sides of the cheesecake pan. Be careful not to spill any water in your cheesecake.
7. Carefully transfer the cheesecake to the oven. Bake for at least 45 minutes. The cheesecake should be set around the edges but still fairly wobbly in the middle. If not, continue baking for another 5 minutes and check again.
8. When the cheesecake is done, turn off the oven but leave the cheesecake in there for an hour to set up.
9. After an hour, remove the cheesecake from the water bath and discard the foil. Place the cheesecake on a wire rack to cool to room temperature.
10. Once the cheesecake is cool, place in the refrigerator until it is very cold (at least 6 hours). If you can leave it in overnight, that’s even better.
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