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Wednesday, October 23, 2013

Cynthia's Nutella Cheesecake


I'm probably a little too obsessed over cheesecakes these days. The number of cheesecakes I've been creating have been a little insane. Then again, I really love to bake! I also love to feed people around me. Hence, I had the idea to infuse Nutella into the cheesecake recipe that I've been meddling with. Little did I know it'd be such a hit with my colleagues! (:

One set-back of this cake is that the glaze is REALLY SLIPPERY. It tastes amazing but it doesn't cling on well onto the cake. I'd suggest that you follow the suggestion I've made in the video. Also, just be a little more careful when transporting the cake! (:

Anyway, the cake is relatively simple so I'd rate it a difficulty level 3 out of 5. It should take about 3 hours in all to complete. 





Cynthia's Nutella Cheesecake Recipe


This recipe yields a 9" round cake

180g digestive biscuit
80g unsalted butter, melted

500g plain yoghurt (250g MUST be of room temperature)
500g cream cheese, room temperature
200g water
4 tbsp gelatin
150g Nutella
150g castor sugar

52g whipping cream
94g Nutella

Method
Check out this video tutorial!


Quantities
Plain portion: 1/2 of cream cheese batter, 250g plain yoghurt
Nutella portion: 150g Nutella + 1/2 of cream cheese batter + 250g plain yoghurt

Glaze: 52g whipping cream + 94g Nutella

The glaze for the cake is VERY fragile so be gentle with it especially when you are transporting it from one place to another. Leave the 1" gap at the sides to prevent the sliding of the Nutella Glaze.Keep cake chilled till you are ready to serve. 

Here are some tips and things to note when 'baking' this cake! (:
1) Do be precise with your measurements, especially the gelatin. This is the type of baking tablespoon to use:
Image taken from http://www.bakingshop.com/bc/img/MSP-47118.jpg
2) Do warm up the gelatin. If you do not have a microwave oven, you may boil it over very low fire to warm it up. 
3) Do watch the timing when setting the cake. Remove it from the freezer after the cake is set. Store the cake in the chiller. The cake stores best in an air tight container.
4) The cake contains cream cheese and even if it doesn't melt, I do not recommend leaving this for long in room temperature.
5) Do not leave the batter out for too long when preparing the cheesecake. It will firm up. 
6) The cake should be consumed within 3 - 4 days for maximum freshness. 

I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at cynthia.lim.hl@gmail.com! I look forward to hearing from you! (: 





15 comments:

  1. AnonymousOctober 23, 2013 at 11:41 PM

    dear cynthia, can leave out gelatin for all the cheesecake recipes? i really dislike the taste...

    thanks :)

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaOctober 24, 2013 at 6:56 AM

      hello!

      im sorry but the gelatin cannot be omitted for this recipe as it helps hold the cake tog.

      Delete
    2. AnonymousOctober 24, 2013 at 7:59 PM

      i was wondering if you can explain why some cheesecake recipes need gelatin to "hold the cake tog" like you mentioned...while some cheesecake recipes do not need gelatin? that's all, thanks so much!

      Delete
    3. Adriel, Billy & CynthiaOctober 26, 2013 at 7:11 PM

      The recipes that don't use gelatin probably use whipped cream which can 'hold' the shape together if used correctly. For this cake, it's more pudding like so the liquid and gelatin helps hold it together (:

      Delete
  2. AnonymousOctober 27, 2013 at 1:54 AM

    thanks babe! :)

    ReplyDelete
  3. AnonymousOctober 31, 2013 at 4:57 AM

    hi cynthia,
    if i dont want the marble effect, do i increase content of nutella and mix yogurt all in one batch?

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaOctober 31, 2013 at 5:40 AM

      Yes. But the room temp yoghurt and warmed up nutella portion still applies.

      Delete
  4. AnonymousNovember 20, 2013 at 3:22 AM

    Cn de gelatin be swap to vege gelatin???

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaNovember 20, 2013 at 7:17 AM

      Hello! I've not used vege gelatin nor heard of it before.. but if it works the same as gelatin, I would suppose tht it'll work for this recipe (:

      Delete
  5. doopeyJune 22, 2015 at 4:07 PM

    Hi Cynthia,
    I don't have a microwave oven at home, is there another way to warm up the gelatin and nutella? thanks :)

    ReplyDelete
  6. UnknownJuly 7, 2015 at 3:25 AM

    Hello, if i dont want marble effects, what do i do?

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaJuly 9, 2015 at 5:32 AM

      Hello, you can opt for all plain or all Nutella base. Just prepare portion accordingly.

      Delete
  7. Love StoryJuly 15, 2015 at 1:35 AM

    Hello, you said to put into freezer, do you mean freezer for ice cube or just fridge (used for vege, fruit, etc)?
    because if I put into freezer the cake is frozen.

    ReplyDelete
    Replies
    1. Adriel, Billy & CynthiaAugust 8, 2015 at 11:30 PM

      Hello,

      the cake is placed in the freezer to be set, not to be frozen. It is removed and kept in the chiller once it has set.

      Delete