Preparation
1. Prepare the Biscuit Base
Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and smashing them with a rolling pin.
Combine the crumbs with melted butter and mix until the texture is sandy and evenly moistened.
Pour the mixture into the springform pan and press it firmly into the bottom using the back of a spoon to form a compact crust.
Place the pan in the refrigerator for at least 30 minutes to set the base.
2. Make the Cream Filling
Whip the cold cream until stiff peaks form.
In another bowl, mix mascarpone and Nutella until smooth and creamy.
Gently fold the whipped cream into the mascarpone-Nutella mixture in batches, using a spatula and mixing from bottom to top to maintain a light, airy texture.
The final cream should be fluffy and well combined.
3. Assemble the Cheesecake
Pour the mascarpone-Nutella cream over the chilled biscuit base.
Smooth the top evenly with a spatula.
Decorate with dark chocolate shavings, crushed hazelnuts, or a dusting of cocoa powder.
4. Chill the Cheesecake
Refrigerate for at least 1–2 hours (preferably 3) to allow the cream to firm up. This step ensures perfect slices when serving.
To Serve
Gently remove the cheesecake from the springform pan and place it on a serving plate.
Slice and serve chilled to enjoy its creamy texture and rich flavor.
Tips & Variations
For a deeper flavor, add 1 tablespoon of coffee or chocolate liqueur to the cream mixture.
To make the crust extra crunchy, mix 1 tablespoon of brown sugar into the crushed biscuits.
Store the cheesecake in the refrigerator and consume within 2–3 days for the best taste and texture.
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