Sandra Schwartzman

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Sandra Schwartzman

Nutella Cheesecake with Toasted Hazelnuts

Name: Nutella Cheesecake with Toasted Hazelnuts
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Americana
Ingredients: 1 package Marie biscuit; 5 tablespoons butter; 1 boat nutella; 3/4 cups hazelnut, Toasted and chopped; 500 grams cream cheese, room temperature; 1/2 cups powdered sugar

20 mins

Low

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Sandra Schwartzman

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The recipe has several advantages. One, the toasted and chopped hazelnuts that give each bite a nice crunchy texture. Another, there is no egg in the recipe, so there is no need to bake. Simply beat the cream cheese and sugar, and leave all the rest in the freezer to later enjoy this delight.

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Ingredients

6 portions

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1 package Marie biscuit
5 tablespoons butter
1 boat nutella
3/4 cups hazelnut, Toasted and chopped
500 grams cream cheese, room temperature
1/2 cups powdered sugar

Preparation

For the base; Spray the cookies in the processor, add the butter and 1 tablespoon of Nutella, mix until it begins to clump.

Add 3 tablespoons of hazelnuts while stirring until the mixture has a wet sand texture.

Empty the mixture in a mold or refractory (preferably removable and 23 inches) and press against the base with either the hands or the back of a spoon. Place in the refrigerator to cool.

For the filling, beat the cream cheese and the icing sugar until smooth and then add the rest of Nutella to the mixture, keep beating until they are incorporated.

Empty the mixture in the cooled container and smooth carefully on the base. Spread the chopped hazelnuts remaining on top to cover and cool again for at least four hours or overnight.

Serve cold or frozen and enjoy.