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Nutella Cheesecake

Nutella Cheesecake

Watch the video for this recipe:

My little daughter turned 3 at the beginning of this month, her wish was to have a Nutella cake with colored bonbons on top. As her wish was the most important for me I started thinking and searching for the best way I can make her a Nutella Cake which looks good and doesn't take me too much to put together. As much I as I like layered cakes, and decorating them, it's pretty hard to have everything ready for a party, food and decorations, if only the cake takes half of day.


This Nutella Cheesecake was the perfect choice for this anniversary. Made it in the morning the day before the party, to allow it to cool and in the evening after all the appetizers and home decorations were done I made the Nutella topping. After a night refrigerated the cheesecake was ready to be served.


Seeing all these layers some may thing it takes a  lot of work, but actually it goes pretty fast and when it's done it looks totally wonderful. A really dark chocolaty crust from the oreo cookies, a white cream cheese layer and a Nutella layer followed and in the end the intense Nutella topping which makes it totally irresistible. I really loved the way it turned out so I decided to make it again and share it with you.


I have more recipes of cheesecakes on my blog, some uses sour cream or Mascarpone alongside cream cheese. For this recipe it is important to use heavy cream because when mixed with cream cheese it gets whipped a bit and makes possible creating the two different layers of cheese mixture.

 

If you like Nutella give this cheesecake a try, you will be as pleased as we were. Enjoy!!


Related Posts:
Nutella Ice Cream
Homemade Nutella-Chocolate Hazelnut Spread
Hazelnuts and Walnuts Cake

Marbled Chocolate Pumpkin Cheesecake

 

Recipe slightly adapted after RasaMalaysia

 

 

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Ingredients
  • Makes about 12-16 servings
  • Crust
  • 250 g (about 30 oreo cookies), cream removed
  • 6 tbsp (80 g) unsalted butter, melted
  • Cream Cheese Filling
  • 35 oz (1 kg) cream cheese, room temperature
  • 3/4 cup (175g) heavy cream + 2 tbsp, cold
  • 2/3 cup (190g) Nutella
  • 1 cup (200g) sugar
  • 1 tbsp cornstarch
  • 2 tsp vanilla extract
  • 4 eggs, room temperature
  • Nutella Topping
  • 2/3 cup (190g) Nutella
  • 1/3 cup (80g) heavy cream
Directions
  1. Prepare the crust. Preheat oven to 350 F (180C).  Remove the cream between oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies. Process until evenly moistened. Press cookie mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
  2. Reduce oven temperature to 300 F (150C).
  3. Prepare the cream cheese filling. In a bowl combine the sugar with cornstarch.
  4. In a large bowl beat the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy as the heavy cream has whipped a bit. (This is very important, because this is what makes possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until well combined. Add eggs one at a time until each egg is incorporated.
  5. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated. 
  6. Pour the white cream cheese mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly.
  7. Bake for 45-55 minutes on 300F (150C). Turn off the heat and leave it another hour in the oven.
  8. Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
  9. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and spread evenly over the cheesecake.
  10. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.
Nutella Cheesecake-1
Nutella Cheesecake-2
Nutrition facts 1 Serving (140g) - Calories:516, Fat:38.6g, Saturated Fat:24.2g, Unsaturated Fat:0.8 g, Carbohydrates:36.3g, Sugar:27.9g, Fiber:1.3g, Protein:8.0g, Cholesterol:134mg, Calories from Fat 347, Sodium 316mg, Potassium 194mg, Vitamin A 23%, Vitamin C 0%, Calcium 8%, Iron 13%, Nutrition Grade F, daily percent values are based on a 2000 calorie diet
On February 24, 2015 at 07:22 am, Kristi @ Inspiration Kitchen said...
Oh my Ella! That is one gorgeous looking cheesecake! And, who doesn't love Nutella? Yum! This is so pinned!
Re:

Thank you for pinning it Kristi. Really glad you like it:) We definitely did :P

On February 25, 2015 at 01:40 pm, Liz said...
I love that cheesecakes can be made ahead of time---and this layered Nutella version looks exquisite! Happy birthday to your daughter!!!
Re:

Thank you Liz, she was really happy that it was her birthday. I just can't believe how fast she grows:)

On February 25, 2015 at 08:38 pm, mira said...
Happy B-Day to your girl! When I saw layered cheesecake, I thought I'll have a trouble making it. But thanks to your video, I'll definitely try it! Looks delicious!
Re:

Thank you for your wishes:) She was the happiest girl that day, she knew so well that is her birthday. Let me know when you try the recipe :)

On February 26, 2015 at 02:07 am, Nami | Just One Cookbook said...
Aww very Happy 3rd Birthday to your little one! Such a beautiful layered cheesecake! Your girl is SUPER lucky to have a mom (aka pastry chef) like you! Amazing job, Ella!
Re:

Thank you Nami, seems I have big kids now :)  I am glad you like the layered cheesecake, it is quite easy to prepare. Maybe you will try it once:)

On February 26, 2015 at 04:46 pm, marcie said...
This cheesecake is one of the prettiest desserts I've ever seen! What a wonderful way to celebrate a birthday. I would love a slice of this! :)
On February 26, 2015 at 07:46 pm, Christin@SpicySouthernKitchen said...
Hope your girl had a wonderful birthday! Your cheesecake looks spectacular, Better than any layer cake!
On March 03, 2015 at 12:39 pm, ritu ahuja said...
This cake looks very inviting. Yummy Yummy. :)
On March 09, 2015 at 12:13 pm, kati said...
nice
On March 09, 2015 at 12:13 pm, kati said...
nice
On March 09, 2015 at 10:43 pm, sano said...
Reserve about 1/3 of cream cheese mixture in a separate bowl. Add Nutella and 2 tbsp of heavy cream and mix well until incorporated. i dont understand should i mix nutella in the 1/3 mixture of the separate bowl.
Re:

Yes, you should add Nutella  and the 2 tbsp of heavy cream in the 1/3 cream cheese mixture. I will try to make this more clear.

On March 10, 2015 at 07:59 pm, lia denise Kucera Alves said...
gostaria q postassem em portugues.Por favor. a receita deve ser ótima.
On March 10, 2015 at 08:04 pm, Anny said...
You can actually buy the cookie crumbs instead of scraping off the cream of 20 something cookies!!!
Re:

I didn't find oreo cookies without the cream, but if you find them good for you. Less time involved :)

On March 11, 2015 at 12:20 am, jinx said...
Hi! great recipe. I like cheesecakes and i want to try this. But the problem is, i don't have an oven. Can I do this without baking like the other no bake cheesecakes recipes that i've tried? Maybe i'll just eliminate the eggs. Is that possible?
Re:

Yes, you can make a Nutella cheesecake without baking. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here, as it is not necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours. Hope it works well, never tried it like this.

On March 11, 2015 at 07:25 am, Summer said...
My 14 year old made this last night. The second layer pretty much sunk right into the first layer, but it was still delicious.
Re:

Did he used heavy cream? It is really important to use heavy cream, not sour cream as the heavy cream whips while mixing. Also it is important to add  the Nutella layer gently on top of the other. But I am glad you liked it, I am sure it was as delicious.

On March 11, 2015 at 08:32 am, Lucia said...
Oh my God, this is sooo great! Gotta do it for my sister's birthday next april! *___* Could you just please tell me the equivalent of a cup and a tbsp in gr/ml? I always have difficulties understanding this :(
Re:

I've also grown with the metric measurement system but finally get used with both. I've made this article once about ingredient equivalents, so hope it helps.  http://www.homecookingadventure.com/articles/ingredient-equivalentsms

The cup I am using is a cup of 240 ml. The tbsp I am using has a capacity of 15 m. The grams will be different for 1 tbsp of sugar or flour so hope the charts I've made will help.

 

3/4 cup heavy cream = 175 grams

1 cup sugar= 200 g

1/3 cup heavy cream = 80 g

2/3 cup Nutella  -100g

 

Hope this helps :)

On March 11, 2015 at 10:01 am, sheri said...
Happy birthday to your little girl! There looks to be a fourth layer of darker chocolate on the top, but it's not mentioned in the recipe. Is that an additional layer or how the Nutella and cream mixture sets up after refrigeration?
Re:

Thank you for your wishes :) It is a different layer, a Nutella topping, made with only Nutella and a bit of heavy cream. On step 9 you can see the preparation for this. It is also in the video. Let me know if any other questions :)

On March 11, 2015 at 11:42 am, Rosaly said...
What can substitute heavy cream? There isn´t this ingredient in Brazil. Thanks.
Re:

Use whipping cream instead. It will work as good. It needs to have 30% fat or more.  What I used had around 35-36% fat.

On March 11, 2015 at 10:27 pm, Esther Ferrini said...
Thanks a lot I vas looking for a nice cake for my family and I think it is grate They are going to enjoy it very much. I hope i can get all the ingredients in Venezuela because we have some problems here, but I will try it probably I will not be able to get the nutella thank you
Re:

Hi Esther, I am glad you like this recipe. You know how recipes are, you can always change some ingredients and still work wonderful. You can substitute heavy cream with whipping cream, Nutella with any other hazelnut chocolate spread (any other brand), or it might work with even some melted chocolate and create a marble effect like here: http://www.homecookingadventure.com/recipes/marbled-chocolate-pumpkin-cheesecake. If you can not find oreo cookies you can use any other chocolate cookies. I know it won't look the same or taste exactly the same but it will still be delicious, that's for sure :) Let me know if you try it out:)

On March 11, 2015 at 11:50 pm, bina said...
Awesome recepeis
Re:

Thank you Bina, glad you like it:)

On March 12, 2015 at 03:07 am, Tiffany said...
love the look of this but is there a way to make it a no bake cheesecake? I tend to prefer the texture and taste hahaah
Re:

Yes, you can make a Nutella cheesecake without baking. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here and eggs, as it is no longer necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours even better overnight. Hope it works well, never tried it like this.

On March 12, 2015 at 10:03 am, Anet said...
Can I use a different cookie other than Oreo? If yes, which one would you suggest? I haven't seen oreo in my small-town store... Love the recipie! :) I hope I am successful at making it.
Re:

Yes, you can use different cookies, I would suggest to use some chocolate cookies, add some cocoa powder if desired, something similar with the cookies used in this recipe: http://www.homecookingadventure.com/recipes/marbled-chocolate-pumpkin-cheesecake. The cheesecake will still be awesome.

On March 12, 2015 at 02:54 pm, dvir said...
how much fat % the cream cheese should be?
Re:

The one I've used, was a fresh cheese that had 4.4% fat. It worked great.

On March 12, 2015 at 03:28 pm, denise maria ferraz costa said...
sou brasileira e deveria usar palavras em portuques!!obrigada
On March 12, 2015 at 05:06 pm, sunny said...
Amazing cake!! My hubby lovess nutella & cheese cakes so i jusy made one for him today. Its cooling right now but i feel like its still wet in b/w?? Is it supposed to be like that? :/ i followed ur recipe n everything. let me know if im doing something wrong or do i need to bake it more? I baked for about 55 mins.
Re:

Yes it is supposed to be like that after the first 55 min, turn off the heat and let it another hour in the oven. Only after that you can remove it from the oven.

On March 12, 2015 at 11:12 pm, juan carlos cendejas nuñez said...
POR FAVOR NO PUEDES PONERSE ESTA RECETA EN ESPAÑOL
Re:

La receta se traduce aquí   http://www.dimealgodulce.com/blog-momentos-dime-algo-dulce 

On March 12, 2015 at 11:48 pm, michelle said...
I am definitely going to make this looks delicious
Re:

Let me know how it turns out :)

On March 13, 2015 at 01:50 am, Nemia Taclibong said...
OMG!!!after I watched these video I can't help myself to go straight to the kitchen & check if I got all the ingredients & fantastic!!!I've got all the ingredients & I started to try your yummy Nutella Cheesecake :) lovely!!!super love the cake!!!a good birthday present to my best friend :) thank you so much!!
Re:

So glad to hear that Nemia, be careful  and pour gently the Nutella layer over the white layer:) Don't forget to let me know how it turned out. Hope you subscribed to my channel so we can stay in touch. More recipes to come:)

On March 13, 2015 at 09:55 am, Alinah said...
This cheesecake looks amazing! Can you tell us what kind of cream cheese do you use? Is it ok to use Philadelphia cream cheese or is it too soft?
Re:

Yes, the Philadelphia kind works good. Hop you will give it a try.

Re:

I have used some fresh cheese, similar with Philadelphia but lower in fat. It had only 4.4% fat.

On March 13, 2015 at 10:29 am, Sara said...
How much is a cup in ml? And can I use any other cookies if I don't have Oreos? Thank you for you answers (= Greetings from Slovenia ;)
Re:

Hi Sara, nice to meet you. A cup has 240 ml. You can use other cookies, like some chocolate cookies, it will work good.

On March 13, 2015 at 06:04 pm, Lucas said...
Awesome! I only needed about one package though to get 250 grams of Oreo crumbs
Re:

that's good, maybe the packages I've found were smaller, it was 170 g each.

On March 14, 2015 at 04:44 am, Jerene said...
Hi, The cake looks good. Wanna try to make it. What do you use to cover the cake after you are done and before putting it in the fridge?
Re:

I use plastic wrap. If the cheesecake has cooled at room temperature, after I added the Nutella topping, I put the ring back on, so I have a higher support for the plastic wrap. This way the plastic wrap doesn't touch the surface of the cheesecake.

On March 14, 2015 at 09:18 am, Paula said...
how can i make the cheese cream?
Re:

Never tried making homemade cream cheese, I simply buy it. But if you want to make the cream cheese at home here is a recipe for it. http://www.culturesforhealth.com/how-to-make-cream-cheese. Hope this helps.

On March 14, 2015 at 01:11 pm, Abraham Abela said...
We baked the cheesecake for 45 mins and left it in the oven for another hour as indicated. After the one hour, the cheesecake was still wobbly and we cooked it for another 10 minutes. It is still wobbly. What shall we do?
Re:

I left you a message on FB. hope everything turned ok. Let me know:)

On March 14, 2015 at 11:52 pm, Adeeha said...
Dear Ella I must say i have been glued to your page and since couple of days i have been just viewing your videos. they are filmed very well and most importantly they look pretty much doable. I have pretty much summoned the courage of baking (something i would love to do but most when I do something or the other goes wrong) I am planning to try this cheesecake recipe. Its only me and my husband at home so i need to make it in lesser quantity (the recipe good for 2-3 servings) 1. Can i reduce all the ingredients and portions by half? 2. should I preheat the oven for before placing the cheesecake for baking? 3. can Thick cream substitute for heavy cream? please advise I plan to bake today so hope to hear from you soon Thanks:)
Re:

Hi Adeeha, I am really glad you want to try this cheesecake. You can reduce the ingredients to half but you will need to use a smaller springform pan, 8 inch will do fain. For a 8 inch springform pan I would probably use like 150 -200 g oreo crumbs. The first thing you do is bake the crust at 350F (180C). So preheat the oven to this temperature to bake the crust first. When it's done, remove the crust from the oven to cool, and reduce the oven temperature to 300 (150C). When you finish the cheesecake filling, pour it over the crust and bake it for 45 - 50 mins at 300F(150C), turn off the heat and leave the cheesecake another hour in the oven. Cool at room temperature, add the Nutella topping and refrigerate overnight for best results. I am not sure about the thick cream, didn't try a cheesecake with it. I use heavy cream or whipping cream in this recipe as while mixing together with the cheese it whip and make the mixture fluffy, which allows creating the 2 layers. Mix the mixture enough to let the cream whip a bit. Otherwise the Nutella layer doesn't sit on top of the other. It is also important to use cold cream, for better results. Hope my message helps  :)

On March 15, 2015 at 12:52 am, Celest said...
Hi, i would like to try this cake but i only want to make about 8 servings. I am not sure how to adjust the servings
Re:

Well I am sure that if you make the whole recipe it it will be just fine. Because it is soo good some may want a second serving or take with them at home. Leftovers, if any, are always welcome the next days, trust me for that. If I would have to make a cake for 8 people I would definitely do this entirely.

On March 15, 2015 at 02:02 pm, Lisa said...
Hii, this cake looks amazing and I would like to make it for my boyfriends birthday!! The only problem is, I'm from Holland and I never heard of heavy cream.. The second thing is that I have a combi-microwave (the oven works perfectly), but after use the oven cools itself very quickly.. Should I bake the cake for a little bit longer then? Hope to hear from you soon, thanks:)!
Re:

Hi Lisa, Heavy cream is like whipping cream, a bit more fat, 36 %. You can use whipping cream, it will work as good.  I would suggest to cook it for 45-50 mins at 300 F and then reduce the oven temperature to very low for the next hour, just to keep it a bit warm. Is that possible?

On March 16, 2015 at 01:40 pm, Erin said...
What do you do with the scraped-off Oreo cream? I don't want it to go to waste, but I also don't want to feed straight frosting to my kids, if there's a better alternative.
Re:

If you want you can try add it to the cream cheese mixture for this cheesecake though I haven't, or keep it for some cupcake frosting. Like mixing some cream cheese with Oreo filling, some butter and sugar and the frosting for some cupcakes is done:) Or adding it in some yogurt and make some parfaits. I didn't have time to make something special out of it, as making a video really takes a long time, but I think the cupcake idea sounds good.

On March 17, 2015 at 04:38 am, Azue said...
I made this last night..it was delicious! So creamy and just melt in the mouth. I had to bake it slightly more than an hour as I was using 9" pan so the pan was nearly full. I think I did not mix it until fluffy as I wasn't sure how it would look like so the Nutella mixture sank a bit but it was still good. I will surely make this again and try to make the layer. Thank you for sharing.
Re:

So glad you liked it Azue.

On March 17, 2015 at 05:39 am, Tyy said...
Hmmm, this cake seems to be quite large for me.. Can i use 500g/250g of cream cheese instead of 1kg of cream cheese ? If do so, the other ingredients may need to cut into half right? Hope to gt ur reply soon thanks..
Re:

Yes you can, just reduce the cream mixture to half and use a smaller springform pan, a 8 inch springform  would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs.

Re:

Let me know if any other questions.

On March 17, 2015 at 09:55 am, Rima said...
Hi I used marcarpone cheese and when added extra thick double cream after mixing the mixture went wrong, like with acid. Should I use philadelphia next time?
Re:

Yes.. certainly  :) I've never made a cheesecake with Masscarpone cheese instead of the cream cheese. I sometimes use cream cheese and Mascarpone together but in that case no heavy cream needed. Next time try the philadelphia type with cold heavy cream.

On March 17, 2015 at 08:21 pm, Cheryl said...
Hello! May I know what's the music you used for the video and are these ingredients only for 1 kilogram cake?
Re:

We have purchased the song from Audio Network. Here is the link: http://www.audionetwork.com/production-music/slow-down_93778.aspx

The cake will have more than 1 kg, as only the cream cheese is 1 kg without adding the rest of ingredients. I think it will be around 1,8 kg to 1.9 kg.

On March 17, 2015 at 11:48 pm, Tiffany said...
Hi I have a question. How do you prevent the cheesecake from cracking? As it was baking I saw the it fluffed up and started cracking. When it was done baking, it "deflates." Btw it still tasted amazing! Just asking for aesthetics wise :)
Re:

Did you use a higher temperature, or bake it more than 45-50 minutes?  Yes, it deflates after you turn off the heat.  I always bake my cheesecakes to 300 F (150 C) for max 45-60 mins , depending on the size pan used, and if made this way it shouldn't crack. In this case as you add Nutella topping nobody will ever know it cracked :)

On March 19, 2015 at 11:12 am, Heather said...
Everyone loved this, it made 16 servings! I forgot the cornstarch which left the Nutella layer more mousse-like, not a bad thing! I was wondering if the cookies (250 g) is before or after the frosting is removed for measuring weight; 1 package or Oreos, regardless, was plenty. How much in a cup measurement would we need of crumbs as I prefer to buy just Oreo crumbs? Could I use peanut butter instead of Nutella with no other conversions, could I triple the peanut butter or Nutella and not have a layered cheesecake but a whole-flavored one? I've been searching and trying PB cheesecake recipes and none live up to my expectations but this, with the cream, made the best textured cheesecake I've ever had! I will make homemade Nutella next time too as I don't like their ingredients/amount of sugar.
Re:

The 250 g is for crumbs, after the cream was removed.  The package I've used had only 170 g each, that's why I had to use 2 packages. Didn't measure the crumbs in cups, as you can see I put them directly on the food processor, but probably 2 1/2 cups might be enough. I think that you can use peanut butter with this recipe, it will work well with the heavy cream. I would suggest to add the peanut butter gradually and taste the composition a bit to see if enough. I think 300 g of peanut butter will do fine, though. I also have a homemade Nutella recipe, if you want to give it a try. It is delicious and more nutty flavored. Check it out here:  http://www.homecookingadventure.com/recipes/homemade-nutella-chocolate-hazelnut-spread

On March 21, 2015 at 06:55 pm, Gissel said...
Hello!! I couldn't wait to do it because I love nutella, who doesn't? But i have 2 questions, can I just avoid the last layer? And do i need to refrigerate all night or it could be less? Can't wait to try it!!! Thank you
Re:

You can avoid the last layer, the Nutella topping of course. But the Nutella flavor won't be so intense. It will still be delicious anyway. if you make it really early in the morning and have time to cool at room temperature and then refrigerate for at least 4 hrs I think it will be ok to serve it sooner. I always let it overnight, it's easier for me, I rarely bake at 7 or 8 am in the morning. 

On March 22, 2015 at 12:15 am, Zilly said...
Hi, can I use a 8.5inch spring tray instead of 10inch? If yes, do I need to reduce the pouring portion? Just afraid it will overflow when bake. Rili would like to do it after watching ur demo here :) thanks for sharing!
Re:

Hi Zilly, I am really glad you want to try this cheesecake. For a 8.5 inch pan you can try reducing to half the pouring ingredients. I would probably use like 150 -200 g oreo crumbs for the crust. I use heavy cream or whipping cream in this recipe as while mixing together with the cream cheese it whips and make the mixture a bit fluffy, which allows creating the 2 layers. Mix the cream cheese with heavy/whipping cream enough to let the cream whip a bit. Otherwise the Nutella layer doesn't sit on top of the other. It is also important to use cold heavy/whipping cream, for better results. Also, don't try using Macarpone instead of regular cream cheese as it won't work. Some tried and didn't work well. Hope my answer helps. Let me know if any other questions:) and let me know how it turns for you.

On March 23, 2015 at 12:09 pm, Greta said...
hello,i wuold like to ask, if for cream cheese i could use mascarpone? :)
Re:

No, Masscarpone won't work at all. some already tried and was a disaster. Try to use ricotta cheese, Philadeplhia or something similar, a creamy fresh cheese. 

On March 24, 2015 at 01:49 am, patricia said...
Hi I just attempted to make this cheesecake. When i put the nutella mixture ontop of the white cream cheese it mixed in together. Not to sure why this happend. If you have any ideas as to why this has happened please let me know. Thanks
Re:

Yes, I know why. It is very important the  step with mixing of cream cheese with heavy cream. You have to mix them more so to allow heavy/whipping cream to whip a bit to create a more fluffy mixture that allows creating the two different layers. I have mentioned this in step 4 in the description. But don't worry, it is still delicious even with a marbled effect :)

On March 24, 2015 at 09:42 am, mace said...
What if I wanna make a small cheesecake lets say 6-8 servings, aside from cutting all the ingredients in half, what else should I change? Would the baking time also be cut in half? I wanna make 2 small cheesecakes instead. Thank you!
Re:

You can make smaller size cheesecake, just reduce the cream mixture to half and use a smaller springform pan, a 8 inch springform  would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs. Baking time shouldn't be reduced to half, the crust still needs 13-15 minutes of baking and also together with the filling I would still bake it for 40-45 minutes, and after heat is turned off still leave it in the oven for 50-60 minutes more. 

On March 25, 2015 at 04:53 am, U.P said...
Can this be made without the eggs??!
Re:

Yes, you can make a Nutella cheesecake without baking, no eggs needed here. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here, as it is not necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours. Hope it works well, never tried it like this.

On March 25, 2015 at 01:32 pm, Clara Victoria said...
Hi! It seems to be a very good cheesecake and I'm so excited about trying it out. But I'm confused a little bit: how many eggs exactly do you use? I'm not sure if I missed this information. Thank you!!
Re:

There are four eggs in the feeling :) All the ingredients are listed under the Ingredients before the description.

On March 27, 2015 at 08:15 am, Mateus said...
Hi, Thanks for the recipe, it work out just fine. =) Greetings from Brazil =)
Re:

So glad to hear that :) Thank you for writing me back with your review 

On March 27, 2015 at 02:40 pm, David Pilcha said...
Hi there :) I have a question. When I put the cake into the oven it rose by about 3 cm. I followed the ingredients and the instructions. Thank you for the recipe and happy belated birthday.
Re:

Yes, the cheesecake rise in the oven a bit, but after you turn off the heat it deflates slowly. This is how it supposed to be. If the temperature is not too big, it won't crack on the surface.

On March 28, 2015 at 06:30 pm, Ana said...
Hi, the nutella cream was mixed with cream cheese , went wrong , why?
Re:

I know what went wrong, I mentioned in the directions that the step of mixing the cream cheese with heavy/whipping cream is very important as you have to mix enough to allow the heavy/whipping cream to whip a bit. You can see the difference, it's more fluffy and thicker.. this allows you to create the two different layers.

On March 30, 2015 at 01:16 pm, Diana said...
Do you need to grease te pan ??
Re:

No.. greasing the pan is not necessary, some times I use parchment paper to protect the bottom from the sharp knife.

On March 30, 2015 at 09:12 pm, Milena said...
Hi dear! Congratulations for your cheesecake! I've got one doubt, though: 3/4 cup (175g) heavy cream + 2 tbsp, cold - does that mean that we should put 3/4 cup AND 2 tbsp of the same heavy cream? That was not so clear... Thank you in advance, and as I'm brazilian, I can translate if you wish. Xoxo
Re:

Yes, it's the same heavy/whipping cream but the 2 tbsp are used on the Nutella mixture only. First you mix the cream cheese with 3/4 cup heavy cream.. do the rest of the steps and  remove 1/3 of it. In that 1/3 reserved mixture you add Nutella and these 2 tbsp  of heavy cream. Let me know if any other questions.

On March 31, 2015 at 11:14 am, Ali said...
Hi gorgeous! I obsolutelly try this today :) thanks for sharing this . I will let you know how does it goes... BTW I'm from Cancún :) XOXO!!
On April 01, 2015 at 03:55 pm, Jumanah said...
Hello I have just made this cheesecake, but I don't know why it got broken in the center of it? :( And I also feel that the part where we mix the Nutella with the cream is not really done yet? Even though it has been in the oven exactly as you have said?
Re:

Hmm.. hard to tell if I wasn't there to see. Did you bake it and then turned off the heat and let the cheesecake in the oven for another hour? Cheesecakes usually continue to bake after removing from the oven that is why they also need to chill overnight to set before serving.  If it cracked in the middle is it possible you set the oven to a higher temperature? It really needs to bake at lower temperature so it cooks slowly and this way it won't crack on top. What type of cream cheese did you use. There are many possibilities.. Let me know how it turned for you after all.

On April 02, 2015 at 12:53 pm, Hanna said...
what is the name of the song used in the video?
Re:

We have purchased the song from Audio Network. Here is the link: http://www.audionetwork.com/production-music/slow-down_93778.aspx

On April 03, 2015 at 06:02 pm, Sofia said...
Hi!.... I'm Portuguese and liked to make this recipe tomorrow, looks delicious ... but I don't know what is cream cheese and marking will buy .... any suggestions? And what care should I have for the layers do not mix? sorry my english and thank you :)
Re:

Hi Sofia, cream cheese is actually a creamy fresh cheese, you can use Philadelphia type, but it's quite expensive you can also use Ricotta Cheese instead or any other local creamy fresh cheese. Don't use Mascarpone as it won't work. When you mix the heavy/whipping cream with the cream cheese make sure you mix them while enough so the heavy/whipping cream have time to whip a bit as this is very important, that is the trick to allow you create the 2 different layers. Let me know if any other questions and hope you will let me know how it turned for you.

On April 04, 2015 at 04:11 pm, liza said...
Hi!! I Have a cuestion, its really necesary the cornstarch?
Re:

You can use flour instead. 

On April 06, 2015 at 06:43 am, Aimen said...
Hey I really love this recipe and thanku so very much for sharing it with us ^_^ I just wanted to ask that is cornstarch same as cornflour?
Re:

Glad you like this recipe. Well some say cornflour is the same with cornstarch though I think they are a bit different. If you don't have cornstarch just replace with all purpose flour, it will work good.

On April 06, 2015 at 03:23 pm, SJ said...
What were the dimensions of the cake pan you used? The cake looks awesome :)
Re:

Thank you:) I am glad you like it. It is a 10 inch (26 cm) springform pan.

On April 09, 2015 at 03:50 pm, Naye said...
Hello, first, I have to tell you that I love your recipe. I'm trying to do your recipe, but I'm not sure what function I have to choose, because I have an electric oven... "roast, toast, pizza, heating up, or convection baking". Also I want to ask you if I use the same time to cook, or if I have to change it. Have a nice day :)
Re:

I have used an electric oven as well. I used the regular baking function, not convection, mine said it is conventional. Do you have this?

On April 09, 2015 at 06:41 pm, Sheena said...
My cheesecake came out wobbly, should i bake it some more?
Re:

Cheesecakes are supposed to be a bit wobbly even after the cooking time is done, as they continue to cook while chilling. And also they set overnight. That is the reason you can never serve a cheesecake in the same day and it is necessary to chill overnight. How did it turned out after all?

On April 12, 2015 at 10:44 am, agnese said...
Hi, your cheesecake looks wonderful. I want to try it for future events. Would it be possible to make ahead and keep it in the freezer till the day of the event? Thanks, Agnese
Re:

I have never frozen a cheesecake, I am not sure how it would behave. Isn't it possible to make it with 2 days in advance and refrigerate? It will be as good.

On April 12, 2015 at 01:57 pm, Doris said...
I just want to know how many packages I have to use for cream cheese.
Re:

Depending on the package, I have used 4  (9 oz -250g) packages.

On April 13, 2015 at 09:31 am, JJ said...
Hi, would like to check with you whether I can put the Nutella layer AFTER I set the cake in the fridge overnight?
Re:

Yes.. you definitely can add the last Nutella topping after is set in the fridge.

On April 14, 2015 at 08:15 am, Lailabakes said...
Great recipe and beautiful pictures. Just one question, I bake by metric weights, however, based on the Nutella jar I have 2 tablespoons is 37 grams. That makes 2/3 cup of Nutella around 200 g. Should I use the weight in recipe of 100 g or volume of 2/3 cup? thank you
Re:

I think you can use about 100 g up to 150 g.  It should work good, no need for more. 

On April 14, 2015 at 08:01 pm, Lailabakes said...
Thank you.. I did use 150 g in batter and 100 in topping .. it made it really rich and delish. this cheesecake is in my fridge now.. I could not stop eating the batter, it is so good. Thank you for a great recipe.
Re:

So glad it turned good for you Lailain :) Yes.. the batter is incredible creamy and delicious. Thank you for writing me back with a review. 

On April 16, 2015 at 05:38 am, Thomai said...
Very good! Congratulations for the recipe! I changed a little bit the recipe as i used 800gr cream cheese because i was afraid it to be too "cheesy" and chocolate chip cookies for the crust to replace the oreo cookies. It was really delicious! Thanks a lot as here in Greece most people make nutella cheesecqke without baking it. This version is much better! I will soon try the other recipes too!
Re:

So glad you enjoyed this recipe, and thank you for writing me back with a review. Greece is so beautiful will have to visit some day :)

On April 16, 2015 at 06:04 pm, mmmnutella said...
Im going to try this in the no bake method. to make sure the white and nutella mixture dont mix together, can I first add the white layer, refrigerate for a few hours and then add the nutella mixture and refrigerate again ?
Re:

Yes, It's good. Probably you don't have to wait hours until adding the next layer. Yesterday I've made a no bake layered cheesecake, something similar and did like this: Oreo Crust, u can use with the filling this time, combine with butter and press well on the bottom of a pan. Freeze until you prepare the first layer, about 10 minutes. Combine cream cheese with some sugar, you can use powdered sugar. Separately whip heavy cream and then fold in with the cream cheese. Of course, add vanilla or whatever flavor you want. Pour over the crust and let it set in the freezer for few minutes until you prepare the nutella layer. It is best to whip heavy cream separately so you have a thick cream in the end. Gently and gradually add the nutella layer on top, and refrigerate for few hours or better overnight. Hope it helps, let me know how it turns for you.

On April 20, 2015 at 06:12 pm, Cassondra Martin said...
My daughter and I are looking forward to making this on the weekend. It looks amazing and so easy to make! I wanted to ask if you've ever done this using a pre-done Oreo cookie pie shell? I don't have a springform pan, so I want to use the pie crust but wasn't sure if the recipe makes too much to fit it in one. Thank you so much for listing the nutritional value as well! My daughter is a type 1 diabetic so we have to keep track of carbs in order to get the correct insulin dose...this really helps!
Re:

Hi Cassondra, I am really glad you like the recipe. I have never made it with a pre done Oreo cookie pie shell. Where I live I don't find it in stores. If you are talking about this 6 oz pie crust  (http://www.ebay.com/itm/like/220601904105?rmvSB=true ) I think you will have to reduce the ingredient to half. It doesn't seem like a 10 inch diameter pie crust, or tall enough. So I would simply reduce to half the filling and see how it works.

On April 25, 2015 at 05:01 pm, Fernanda Mascarenhas said...
Hello , good evening . I wonder if you can post this recipe in Portuguese , because the translations of computers are not understandable . await you anxious. kisses.
Re:

We are working on this actually, YouTube will have this translated in Portuguese and Spanish. Hope soon.Will let you know.

On April 26, 2015 at 04:23 pm, Teodora said...
I got a question: I want to make the same recipe of cheesecake but for 6 persons. Can you tell me the ingredients weight for a cheesecake for 6 persons? Not for 12-16.
Re:

Yes you can, just reduce the cream mixture and Nutella topping to half and use a smaller springform pan, a 8 inch springform  would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs (18-20 cookies )and about 50 g (3 tbsp) of butter.

On April 26, 2015 at 06:38 pm, Mariam said...
Hi! Can I replace heavy cream with sweetened condensed milk? if not, can u plz tell me how much whipping cream should i use? with th 2/3 mixture and with the 2/3 nutella?
Re:

You can not replace heavy cream with sweetened condensed milk. Use the same amount of whipping cream as for heavy cream.

On April 27, 2015 at 12:35 am, Monique Bédard said...
j aimerais en Français S.V.P. Merci !!!!!
Re:

Hope this helps:

 

250 g (30 biscuits Oreo), crème retiré
80 g de beurre non salé, fondu

1 kg fromage à la crème, de la température ambiante
175 g de crème épaisse + 2 cuillères à soupe, le froid
100g- 150g Nutella
200 g de sucre
1 cuillère à soupe de fécule de maïs
2 c extrait de vanille
4 oeufs, la température ambiante
Nutella Topping
100g Nutella
80 g de crème épaisse

On April 28, 2015 at 12:54 am, Ros said...
Hi there, I love studying this recipe and the final test is baking them. I have only 8" round cake tin, and I'm on a budget, and diet :-). Here, in Malaysia, cream cheese can be expensive. Is it possible to somehow scale this recipe down to fit 8" cake tin? I don't want to have such a thick cake, since the one in the picture looks just perfect. Thanks.
Re:

Yes you can, just reduce the cream mixture and Nutella topping to half and use a 8 inch springform  pan. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs (18-20 cookies )and about 50 g (3 tbsp) of butter for the crust. Let me know if any other questions.

On April 28, 2015 at 03:07 pm, Elisangela dias said...
Gostaria dessa receita em portugues, tem como mandar no meu e-mail.
On May 02, 2015 at 02:47 am, JJ said...
can I bake this cake in a toaster oven? If so, what are the precautions? Thanks in advance :)
Re:

I have never tried.. as I don't have a toaster oven but read about it and it seems that other succeeded on baking a cheesecake in it. Place the cake on the bottom rack and should work well.

On May 02, 2015 at 10:56 am, Tyy said...
If i use 500 g of cream cheese, should i cut down the eggs and cornstarch to half?
Re:

Yes.. and use a smaller springform pan, a 8 inch springform  would work well. I wouldn't reduce the oreo crust to half, I would use about 150-180 g crumbs (18-20 cookies )and about 50 g (3 tbsp) of butter.

On May 04, 2015 at 12:53 am, Kasey said...
Made this today and I'm anxious to see what it tastes like tomorrow. This is my first cheesecake ever and I'm not sure if I've made it right. It seemed to rise on the edges and sink in the middle. It's also spongy like, not sure if that is how baked cheesecake is before it's cooled completely. Also the outside edges (the part against the pan) seem to look carmalized?? Or it had that coloring to it. It surely didn't look like the video/pictures lol. Any suggestions on how to keep it from sinking in the middle or cook more evenly? I had to cut it down on the edges to make it level and I'm not sure why it did that. Could the humidity where I'm at affect how it comes out? Thanks in advance for the help :)
Re:

Maybe it's the oven, did you bake at the right temperature? It has to be a constant temperature in all oven. I have an electric oven and this works great. I don't know if humidity would affect the cheesecake.. I'd rather blame the oven. But.. hope it tastes great... Let me know.

On May 04, 2015 at 06:04 pm, judy said...
I can't wait to make tho cake! Is it possible to bake this cake and freeze? Or how many days in advance can I make it before eating it?
Re:

I have never frozen a cheesecake.. but you can make it with about 2 days in advance.. and refrigerate. One day in advance is necessary anyway to allow the cheesecake to set.

On May 10, 2015 at 09:18 am, salley said...
Is the cake ok if still wobbly in the centre after baking and cooling in oven
Re:

yes.. it still needs to set while cooling at room temperature and then in the fridge overnight. That is the reason it is important to make the cheesecake a day before serving.

On May 12, 2015 at 01:19 am, Trina said...
Hi, I have a 6" spring form pan, may I know how to reduce the portion of the ingredients. I would like to try making it. Thank you for your help :)
Re:

I would say to try reduce everything to half.. it might get a taller cheesecake but still delicious.

On May 14, 2015 at 05:20 am, Chantal said...
Hi there! I'm currently making the cake, just turned off the oven. I understood your advice to beat the cream cheese with the heavy cream long enough until it becomes fluffy but it my case the more I beat the more liquid it became! The heavy Cream was at room temperature. Could that be the problem? Or should I have been more patient and try to beat the mixture even more? Or could it be a solution to beat the heavy cream seraratly until getting a good whipped cream and then mix gently with the cheese+sugar+starch+Eggs mix? Thanks in advance!
Re:

I've mentioned that it is important for the cream to be cold, eitherwise it won't whip well. I think this was the problem. It's not necessary to whip separately.  Hope it will work better next time.

On May 21, 2015 at 03:40 am, Lee said...
Hi, Greetings from Israel!! I prepared this cheesecake for a Shavuot holiday contest at work and won first place!! Although so many things went wrong during the cake's preparation, I wasn't even sure I wanted to enter it... First, I am not sure we have heavy cream in my country, and I didn't see that 38% whipped cream can be used... so I used the 22% whipped cream I had at home, which probably didn't have enough substance. Then when I poured the chocolaty layer on top of the white one, it fell in (there was a brown ring inside the white one). I continued to the baking step, but forgot to lower the temperature to 150 degrees, so I accidentally baked it at 180 degrees for 55 minutes. I did all the rest as stated in the recipe. Despite everything, it turned out delicious and not a crumb was left. So, don't despair if it doesn't come out as beautiful... it's still delicious!! Thank you for a great recipe :-)
Re:

Hi Lee:) thank you for your comment.. so glad you won first place. I really enjoyed reading your story.. was so fun to read.. .. anyway.. heavy cream is actually whipping cream between 36%-40% fat.. so if you have 38% is actually heavy whipping cream:) 22% is just not good:) you need 30% or more ..but I am sure it was delicious:) those layers are just for visual effect.. they don't  change the taste anyway.. glad you liked it:)

On May 26, 2015 at 02:40 am, Paty said...
Greetings from Spain! I'm preparing this cake for a birthday party next weekend because it looks sooo delicious, but I don't have time to make it on Saturday so it will be ready on Sunday. Can I make it on thursday or friday and still be good for Sunday? What is your suggestion for the best preservation? Thank you for such a great recipe!
Re:

Sure.. just make it on Friday.. it will be great, and just keep it refrigerated. It lasts more than 4 days if refrigerated. Make sure you use cold heavy cream or whipping cream so while mixing it with cream cheese to whip a bit and get a bit fluffy. This makes possible the 2 layers. 

On May 26, 2015 at 04:17 am, Ina said...
Can i use a 9inch pan without reducing any of the ingredients? How about cooking time?
Re:

I think you can.. it's not such a big difference. You may leave it for 1 hr instead of 45 mins in the oven  and then turn off the heat and leave it another hour in the oven. It should be fine

On May 28, 2015 at 02:57 am, Shaz said...
Hello! Greetings from Singapore! I baked this cake for my dad's birthday last month and it was amazing! Gonna bake again for a friend tonight. Awesome video, instructions were all clear. Thank you.
Re:

Now that is so great to hear Shaz :) I really try my best to make it all clear for everybody.. but there are still people who don't succeed in making this recipe.  Thank you for  coming back with such a great review. More to come.. so stay in touch  :)

On May 28, 2015 at 04:23 am, Lynn said...
Hi Ella! Greetings from Singapore! I would love to make one without having to bake it. Have you heard of any success stories from your readers? I've seen the comments on how to do it without baking it. Would just like to know if it works. And since no baking is involved, do I need to add gelatin into the cream cheese mixture? Definitely love this cheesecake! And your instructions are easy to follow. Thank you so much! :)
Re:

None of them came back with a review,  but I have tried a no bake cheesecake recently.. made one with 3 different layers (white.. chocolate and strawberry) for my daughter anniversary and  didn't post it on the blog yet.. but turned absolutely great.. I did use gelatin for each layer as I wanted to make sure it holds ok.. as it was quite big. For a 12 inch springform pan  I made each layer from 1 pound (500g) cream cheese and 2 cups whipped cream (400 g) + up to 1/2 cup powdered sugar. 10 g of gelatin was enough for this dissolved in about 4 tbsp (60g) of water and than heated to turn liquid. Make the oreo crust, add the white layer, refrigerate for 15 minutes to set.  For the Nutella layer just mix nutella with the creamcheese mixture and pour over the white mixture. Refrigerate until set, up to 4 hrs.

On May 28, 2015 at 04:23 pm, Karis said...
i am enquiring what size eggs to use medium or large? Live in the UK and hoping to make tomorrow? Cake looks amazing! Hoping mine looks somewhere near.
Re:

Sorry for the late answer. Medium or large eggs are fine. Did you try it out after all? I am curious how it turned for you.

On May 30, 2015 at 07:49 am, Maria said...
Hi! I made this cake a few weeks ago for a birthday party and people really liked it, me included. I'll definitely do it again, thanks for that great recipe! <3
Re:

Now that is so great to hear Maria :) You can not imagine how great satisfaction I have when people try my recipes and succeed. Thank you for letting me know.

On May 30, 2015 at 05:54 pm, VANIA CARDOSO said...
gostaria dessa receita em português por e-mail...por favor!
On June 01, 2015 at 01:58 pm, Eryn said...
Hi! This looks so delicious. I think my boyfriend and neighbors would love this. What is the name the pan you used to have your pie looking like that?
Re:

It is a 10 inch springform pan, with removable base.

On June 02, 2015 at 08:19 am, Ina said...
Hi! I tried baking these cheesecake and it had a huge y crack in the middle. it was ok after the initial baking, after the other hour allowance, it had a crack? also, for the nutella topping, it somehow curdled and became grainy. not at all smooth like in your video. what did i do wrong? Im a first time cheesecake baker. i only do cookies at home. :) i was so impressed with your cheesecake and it looked easy to make. :) my cheesecake is at the ref for now. hope it tastes good tomorrow.
Re:

Sorry for the late answer... So how did it turned after all? It might have cracked because of the oven temperature? Did you turn it off after the first hour of baking? Not sure why the Nutella became grainy.. all I can think of is that cream might have been too hot.

On June 06, 2015 at 03:39 pm, Jen said...
Im not seeing my posts here. Is it blocked? I'll be doing it this week, and would like to know if I can use brown sugar or muscovado sugar to substitute the white sugar?
Re:

 It was not blocked just didn't have time to approve it. Sorry for that. You can definitely use brown sugar to substitute. It will work good. It might make the white layer darker in color but if this is ok with you.. go ahead :) It will be delicious.

On June 08, 2015 at 07:02 pm, I LOVE IT.. IS AWESOME said...
is the almost best best best cheesecake all i wished
Re:

Glad you like it:) Let me know if you ever try it out:)

On June 12, 2015 at 11:20 am, Ja9 said...
Hello, I want to make this however I don't own any spring form pans as I would have to use pre-made Oreo crusts. As you know these are much smaller than any 8" pan and are much more shallow. In order to have every layer, should I cut the whole recipe in half? Thank you!
Re:

i am not sure halving the recipe will be enough. The springform pan is really important as it holds the cake until it is completely set.

On June 12, 2015 at 02:05 pm, Corey said...
Would all the cheesecake filling fit in a 9 inch cheesecake pan.
Re:

I think a 9 inch pan will be fine for this ... a bit more taller but as good.

On June 14, 2015 at 03:23 am, Alex said...
Hi ive already left a comment in here ... No reply is it blocked here... I baked the cheesecake for 45 mins and left it in the oven for another hour as indicated. After the one hour, the cheesecake was still wobbly and i cooked it for another 10 minutes. It is still wobbly. What shall we do? Help pls.......
Re:

This is the first comment I receive from you..anyway..  I think the cheesecake turned right for you.. you just need to wait to set.. That is why the cheesecakes can not be served in the day you prepare because it still need to set in the fridge overnight. Just let it cool at room temperature and after is cooled refrigerate overnight.. let me know how it turned after the whole chilling time

On June 15, 2015 at 11:51 pm, Nur Hanum said...
Very nice this one. But. Can i ask u, about 3/4cup(175g) heavy cream + 2tbsp, cold. Could you please explain to me more details ? Thank you :-* From malaysian
Re:

You just have to read the directions or watch the video and all will be clear.. you use the 3/4 cup heavy cream at the beginning when mixed with cream cheese.. after you separate the 1/3 of the mixture  into another bowl.. add Nutella over the 1/3 mixture and the 2 tbsp of cream. (here are used the 2 tbsp of cream).  Let me know if you try it out:)

On June 17, 2015 at 10:18 am, Mariana said...
This cake looks great!!! Just one question. Is the cream cheese like "Philadelphia " type? Or is another one? Thank you very much
Re:

yes.. Philadelphia type..doesn't have to be Philadelphia, I have used a different local brand and worked great.

On June 17, 2015 at 02:55 pm, Anthony said...
Hi - Do you think i could substitute the oreos with digestive biscuits? And do you think the combination would work?
Re:

Sure you can.. it will be delicious as well.

On June 20, 2015 at 03:51 pm, Travis said...
Is there any reason you used Oreo cookies with cream removed instead of Oreo baking crumbs (http://www.walmart.ca/en/ip/oreo-baking-crumbs-400-g/6000038292163)? I ask because the crumbs seem like an easier option and wanna know if it makes a difference.
Re:

The only reason I've used Oreo cookies instead of crumbs is that I have visitors from many countries.. and it seems that crumbs are not to be found everywhere. If you have the possibility to buy crumbs.. then go ahead.. it's definitely easier.

On June 22, 2015 at 12:55 pm, Hafsa said...
Heloo this recipe is absolutly worth trying but plzz explain you add eggs in the video recipe and didnt mention in written.. should i add eggs or not ?? Plz rply soon tomarrow is my sis birthday and i gonna bake it tomarrow .. thanks
Re:

Sorry.. just noticed your comment.. so.. the eggs are mentioned in the step 4.. in the description. You just have to add them one at a time. Let me know if any other questions.

On June 25, 2015 at 12:10 pm, Sarah Floresa said...
Hello Ella, Greetings from Indonesia. I love ur recipe. I've tried ur creme caramel recipe & got the result not pretty good but the taste was so yummy! Tomorrow is my fiance bday, so I'd love to try this recipe for his bday cake. I've saw other comments & questions but I still have questions. 1) Before I put a parchment paper on the bottom springpan bottom, should I grease it? 2) Is it possible for me to get enough result if I only advance the cake less than 2 days? Thanks. GBU.
Re:

Sorry for the late answer.. you can grease the bottom or not.. but if you want to make sure it really works good you can slightly grease the pan.  Did you try the cheesecake after all? I am curious if it turned good for you. You can make a day before the serving and it's just perfect.

On June 30, 2015 at 01:46 pm, Cbibele said...
Hello!!! Greatings from Brazil!!! It's a great recipe, I've made it and it was so good!! :) Tks..
Re:

I am so happy when people succeed with this recipe:) Good job :)

On July 10, 2015 at 03:19 am, Sonia said...
Hello, what a delicious recipe. Thank you ... I tried it & YUMMYYYY :)
Re:

So glad it turned good for you too:)  It is indeed a delicious recipe

On July 10, 2015 at 11:06 am, Alessia said...
HI!!! Greetings from Italy!! I uses mascarpone. Did I wrong??? Thanks =)
Re:

Mascarpone won't work in creating the two layers.. how did it work for you?

On July 10, 2015 at 11:44 pm, João Wagner said...
HI, I'm from Brazil and here don't have heavy cream, what ingredient I use to replace it? thks
Re:

Whipping cream, will be as good, 30 to 35% fat. 

On July 13, 2015 at 03:37 pm, Thamyres said...
Boa tarde... Sou do Brasil e gostaria de saber se a medida do Cream cheese está correta!!! 1 Kg não é mta coisa????
Re:

sim .. 1 kg para os de 10 polegadas (26 centímetros) pan

On July 16, 2015 at 09:02 am, Fahimah said...
I have made this cake twice and both times it's been a HUGE success. My favourite Nutella recipe by far. Thank you so much for sharing!
Re:

I am so happy to hear that Fahimah.. glad it turned so good for you too:)

On July 16, 2015 at 01:03 pm, Anum said...
Hi! I am currently trying this recipe however I felt my Nutella reserved mixture was not enough to add another layer. It ended up mixing in with my spatula with the cheese below even though i had whipped it for quite some time. Perhaps 1/3 cup cheese is not enough and I may add more next time. Hoping it turns out okay regardless!
Re:

It was not supposed to be 1/3 cup cheese mixture.. It was supposed to be 1/3 (one third) of the cheese mixture.

On July 20, 2015 at 02:43 am, James said...
Hi, I had one problem with this recipe, when I tried pouring on the Nutella mixed layer of cream onto the normal layer of cream, they ended up mixing together and I had to end up making it a marble design. You have any advice to prevent this from happening again when I try this recipe again in the future? I say when instead of if because I baked this for my sister's 27th birthday and she LOVED it, so I have to make it again at some point. Thank you for the recipe, even in failure, it was an amazing cheesecake.
Re:

I am sure it was delicious, don't consider it a failure, it tasted the same. Nobody needed to know it was supposed to be in layers :)  The reason they mixed is because you didn't mix the cream and cream cheese together for a longer time to allow the cream to whip a bit, becomes thicker and fluffy. This is what makes possible the two layers effect. It is really important to use cold cream, other wise it won't whip enough. I usually use cream that was refrigerated at least 1 day before serving. Hope you will try it one more time.

On July 29, 2015 at 09:02 pm, Chloe said...
Hi! I made this recipe last night and turned out great but the nutella mixture sank in so how do I avoid it?
Re:

It is important to use cold heavy/whipping cream and mix it enough with the cream cheese until you feel the cream has whipped a bit. That's the secret to creating the two different layers. Mentioned in step 4. Hope you will try it one more time.

On July 31, 2015 at 04:40 pm, Johanna said...
Hi! Greetings from Colombia! I love the recipe, love the video and love how you make it so easy for us to follow the instructions. I tried this once and had the same problem of the two layers mixing, now i know the heavy cream needs to be cold, the other ingredients need to be cold to? Now, I don't have this springform pan, can i use a regular pan, if yes, how do i take out the cheescake, last time i tried to put it inside out and it totally worked but im afraid it wont work the next time.
Re:

It is important for the cream to be cold, the others are ok at room temperature. It's definitely harder without a springform pan, I think I would just serve it from there, would be afraid it breaks.

On August 09, 2015 at 11:39 am, Sara said...
Hi, The cheesecake was delicious. But I had the same problem as many others, with the chocolate falling straight into the rest. I saw the reviews before making it, so I refrigerated the whipping cream and cheese, and I blended the mixture for quite a long time to make sure that that wouldn't happen. Still did.... wondering if you have any idea what I could have done wrong? I'm a baking newbie so maybe there was something else I didn't realize I should have done?
Re:

If it sank probably you should have mix it some more. I used room temperature cream cheese to make it easier on mixing. Only the whipping cream was cold. I am not sure if this would make a difference next time. Hope you will try it one more time:)

On August 10, 2015 at 02:39 pm, Kaja said...
Hi! This cheesecake is the best, I only have one small question. Can I substitute cream cheese with mascarpone?
Re:

I am glad you like it. You can not use Mascarpone, it won't work, will be a completely fail. Some already tried and were really disappointed.

On August 21, 2015 at 02:48 am, Candace said...
This looks great! I've made it and it is currently finishing the hour in the oven. But I just realized that I was supposed to add the Nutella to the 1/3 reserved mixture...whoops! I Think it will still be great. Im making this time around as a test for my friend's birthday. So I'll change it then! Thanks for the great recipe!
Re:

So.. how did it turned? I am sure it was delicious this way too:)

On August 21, 2015 at 05:21 pm, bb said...
you might like to try this one dad
On August 22, 2015 at 07:13 am, Malliga said...
Hi, the cheesecake turnt out fine but there was a crack at the centre when I took it out from the oven. Over time, the crack grew bigger as I left it to cool down in room temperature. May I know why is this so? This is my first time attempting to bake a cheesecake. Thanks!
Re:

Hmm.. it's weird how the crack grew bigger even at room temperature. Usually a cheesecake cracks when the temperature is too high, next time try to reduce the oven temperature a bit, and when leaving to cool in the oven for an hour, open slightly the door. Ovens can be calibrated differently  and  we need thermometer to see if it really heats to the required temperature.This is what I would do, and if this wouldn't work I would consider baking the cheesecake in water bath (putting the pan in a larger one and put hot water around, up to half). 

On August 27, 2015 at 06:00 pm, Ruxandra said...
Hi! I want to make this,never made a cheesecake before only cakes. And I was wondering what brand of cream cheese filling did you use? And if the cream cheese is the same thing as the cream cheese filing. Thank you!
Re:

Eu folosesc mai nou pt cheesecake branza proaspata de la Delaco, cea de 4.4% grasime. http://ipretz.info/oferta-branza-de-vaci-delaco-4-4-grasime-250g/  Sigur o gasesti la supermarket. Cheesecake filling e mixul de crema de branza cu oua. zahar.. etc. Daca mai ai intrebari sa imi spui.

On August 31, 2015 at 07:05 pm, Rizka said...
Hi, I've been wanting to try this ever since I saw this post. I just want a small suggestion though. What is the right consistency of the cream cheese filling so that the nutella layer doesn't sink in? How can I make sure its whipped enough?
Re:

The secret is to use cold whipping cream or heavy cream. Mix it enough time with the cream cheese until you feel the mixture got fluffy and the cream has whipped. This makes possible the two layer effect.

On September 03, 2015 at 07:57 am, Wilson said...
Can i use whipping cream instead of heavy cream?
Re:

Sure.. Use at least 30% fat, I've used 35-36% fat, and worked great.

On September 08, 2015 at 10:19 pm, Agustina said...
Hello! I'm reading all the comments expecting to do it all right tomorrow. I have a question, wich is (aproximate) the time I should mix the heavy cream with the cream cheese? Just to get an idea ... could something go wrong if I do it for too much time? or is it better to do it for a while because nothing wrong could happen. Sorry for my english, greetings from Argentina :)
Re:

Well I can't really remember - probably between 5-10 minutes .. you will feel when it's whipped as it gets fluffy and airy.. Make sure you use really cold heavy cream, that is really important otherwise it won't whip well

On September 13, 2015 at 07:17 pm, David said...
Hi, awesome recipe!! Quick question what the name of the song played in the video?
Re:

Glad you like both the recipe and music. Here it is: here it is http://www.audionetwork.com/production-music/slow-down_93778.aspx

On September 14, 2015 at 02:18 am, Ivy said...
Hi , the recipe looks awesome & delicious . One question what kind of sugar ( 1 cup (200g) to add in , custard sugar , icing sugar or just normal sugar . Thanks
Re:

I've used normal sugar..let me know if you try this out:)

On September 16, 2015 at 02:24 am, kor said...
????????????????????baking powder????
Re:

no need for baking powder in this recipe, I've used some cornstarch.

On September 16, 2015 at 05:51 am, svenja said...
Hey there, can I also mix both cheese layers to get an zebra cake?
Re:

Never tried... but sounds wonderful.. let me know if you give it a try.. it might work

On September 20, 2015 at 06:32 am, Dilly said...
I halved this recipe as I had only 500g of cream cheese.. It turned out perfectly! The layers were beautiful! I used thickened cream as I couldn't find heavy cream.. It's heavenly! Thank u so much for the recipe!
Re:

I am so happy to hear that Dilly.. you did an awesome job if it turned so beautiful the first time you tried the recipe. If you have photos send me on Facebook, would love to see it :)

On September 22, 2015 at 01:33 pm, Jahnava said...
Hi, I love this recipe, can I prepare the cheesecake without eggs and bake? I really want to try this recipe but i don't want to make it cold. Thanks!
Re:

actually yes I saw some recipes that uses similar ingredients as I did here and they  baked it. If you give it a try let me know.. it definitely turns good too.

On September 24, 2015 at 08:59 pm, Catalina said...
Hi! Cover it with what? Ps: I'm not good at writting in english! I speak spanish. Sorry!
Re:

usted puede cambiar el idioma .. http://www.homecookingadventure.com/recipes/nutella-cheesecake.. . Me cubrí con papel plástico y refrigere

On September 26, 2015 at 04:37 am, Inese said...
Hi, this looks really jummy and i want to try this for my son's 5th birthday on Monday :) my baking pan is 24cm, should i reduce amount of all ingredients and how much then? and can i use potato starch instead of cornstarch? thanks
Re:

if you have a 24 baking pan the recipe will work as it is.. I am sure of it.. Will be just a bit taller which is great too.. I am sure you can use potato starch also.. sorry for the late answer.. getting on track after moving to a new place

On September 29, 2015 at 10:13 am, Desi said...
Hi again....I don't know if my last comment went through or not, but anyway, I forgot to ask.....when you gave the nutritional value, you mentioned one serving is 516 calories.....how much is one serving in grams? And again, thanks for a delicious recipe.
Re:

right .. for a serving size of 140 g .. you got 516 calories.. will add this to the recipe too.. thank you for noticing

On October 01, 2015 at 12:00 pm, Janice said...
Greetings from Malaysia! =) May I know the speed of the mixture when you mix the heavy cream with cream cheese? Low , medium or high speed? Thank you!!
Re:

Welcome Janice.. and sorry for the late answer.. I've been moving to a new house and had a lot to pack and unpack.. so.. I;ve used high speed to beat the cream cheese with heavy cream. Hope you will try the recipe and let me know how it turns for you

On October 04, 2015 at 04:31 am, Janice said...
Helli, greetings from Malaysia. 1. May I know the speed of the mixture machine when you mix the cream cheese with cream? Slow, medium or fast? 1,3 or 5? 2. And before you mix the cream, will you whip the cream cheese 1st? thank you very much!
Re:

Sorry for the late answer as mentioned before.. I've used high speed and beat them together.. not separately.. just make sure to use cold whipping/heavy cream.. otherwise it won't whip well

On October 07, 2015 at 11:56 pm, Khadeeja Khalid said...
Can we quarter the recipe..?? If we can.. Can you tell me the exact measurements and timings..?? Please
Re:

I would rather half the recipe and use a  8 inch (20 cm) pan.. believe me it's not too much.. 

Re:

just check the cheesecake after 45 minutes... might be enough.. and then turn off the oven and let it cool slightly

On October 08, 2015 at 03:47 am, Khadeeja Khalid said...
Can we quarter the recipe..?? If so then can you tell me the exact timings and measurements please..???
On October 13, 2015 at 09:12 am, Irina said...
Completely off-topic, but what is the song in the video? I love it!
Re:

Here is the link: http://www.audionetwork.com/production-music/slow-down_93778.aspx.. Enjoy:)

On October 14, 2015 at 08:26 am, Disha said...
Hey, My cream cheese mixture was a bit lumpy. Is that gonna turn out weird? I hope it turns out ok coz the cake is for my husbands birthday!
Re:

It should have turned ok.. if you let it set in fridge overnight.. How was it after all?

On October 14, 2015 at 10:25 pm, OSCARPHUAWEIJIE said...
HELLO HOME COOKING ADVENTURE I LOVE YOUR NUTELLA CHEESECAKE RECIPE SO VERY MUCH
On October 14, 2015 at 10:25 pm, OSCARPHUAWEIJIE said...
HELLO HOME COOKING ADVENTURE I LOVE YOUR NUTELLA CHEESECAKE RECIPE SO VERY MUCH
Re:

thank you.. and hope you will give it a try whenever you have some time :)

On October 17, 2015 at 08:43 pm, Alondra said...
What would be the reductions to using a 9in pan
Re:

I wouldn't do any reduction.. it will just be a bit more taller but that's fine

On October 17, 2015 at 08:55 pm, Cheang said...
hi, thank for sharing the recipe, but i failed twice doing it. Do you bake it 150C with fan or without? my cake is watery after baking for an hour and another hour leaving it in the oven. I took it out and leave it to cool for 15min, and when i tried to open the springfoam it just collapse.....
Re:

Hmm.. I am wondering what type of cream cheese did you use.. hopefully not Mascarpone. I set my oven as I usually do for baking, no fan.. conventional, heat coming from top and bottom as well.

On October 21, 2015 at 03:11 am, Smita Chaphekar said...
I did whatever was shown in the video. Baked the cake for 50 minutes as mentioned but still it is wobbly. Have also kept the cake to cool down bit still it's wobbly. I am very disappointed ????. Please tell me what do I do now.
Re:

It is normal to be wobbly even after baking.. let it cool at room temperature and refrigerate for at least 4 -6 hours to set. I usually refrigerate overnight. Only then is good for serving. 

On October 28, 2015 at 05:38 pm, Pia said...
Hi Ella- my son went through a very hard diet the last 3 weeks..he will have a MMA fight on weekend and he had to loose some weight..... and his wish for his special food after the competition is this Nutella Cheesecake- and it will be a pleasure for me to make this for him- Thank you for all the special resipes you post for us. Pia
Re:

I am so glad to hear that Pia.. hope the MMA fight was successful. Let me know if you and your son enjoyed the cheesecake.:)

On October 28, 2015 at 07:05 pm, Rita said...
This cake looks devine. My mother's birthday is coming up and I can't wait to make it for her. I also loved the song that was used in the video. Who is the artist?
Re:

Here is the link to the background music: Here is the link: http://www.audionetwork.com/production-music/slow-down_93778.aspx  Hope your mother will enjoy this recipe :)

On October 29, 2015 at 03:55 am, Syed Ahsan Ali said...
I was so delighted to come across this recipe and thank you so much for it. Since i don't have an oven, i went with the no bake method you described in the comments. Followed every step as you mentioned especially beating the whipped cream separately then adding it to the cream cheese. Refrigerated it for a good 6 hours and it came out brilliantly.
Re:

I am so glad to hear that :) Must have been as delicious 

On October 29, 2015 at 07:53 am, Isabela said...
Awesome recipe!!! I just have a trouble: I'm allergic to eggs! Is that possible to do it without eggs? Thank you so much!!
Re:

Yes..you can make a Nutella cheesecake without baking, no eggs needed here. Make the crust and refrigerate until the cream is ready. Beat cream cheese with sugar and vanilla. Don't use the cornstarch here, as it is not necessary. I would suggest to whip the cream separately and then gently fold it in the cream cheese mixture. Separate and mix 1/3 of mixture with Nutella. Add the mixtures over the crust. Refrigerate for 4-6 hours.

On October 30, 2015 at 10:48 am, Janice said...
Hello, Is me again Janice from Malaysia. Thanks for the reply! Actually I have tried to make it, already 3 times, but it still fail. I will try to make again, this time i will use high speed & very cold of cream. Thanks for the advice! I will send you a post once I have success! Have a great day!! =)
Re:

Hope it will turn great this time.. not sure where you go wrong.. but even though the layers are not visible the taste is the same.. so hope you enjoyed it

On October 30, 2015 at 11:14 am, Tatyana said...
I just followed the recipe step by step, I also used heavy cream (30% fat) but the batter came out really liquid. There is no way I can make two separate layers. I just poured the nutella batter and swirled it. I don't understand how can one make two separate layers with a liquid cream cheese mix like this? I used my food processor to beat the cream cheese, sugar and eggs and I didn;t beat it too much, just enough to mix the ingredients. As i usually do. Fine if you're making single layer. But two layers that don't mix? Well, I am sure it will taste amazing with all the sugar, vanilla and nutella in it. I would love to make the layers though next time....
Re:

Did you see the video? I've mixed the cream cheese together with the cold heavy cream (using a  hand mixer not a food processor in this case), quite a bit until it became fluffy and the cream whips. This is the secret for the 2 layers. Only then I incorporated the eggs. So the mixture is not as liquid as to a regular cheesecake..I am sutr it tasted great though.. just follow the steps as I did, and it will work.

On November 05, 2015 at 07:09 am, Vivian said...
This cake taste like a piece of heaven. I made it to my daughters birthday, the cheesecake was the first of 11 cakes that were eaten and our guests loved it. It is the first baked cheesecake I have baked. In Greenland we don't have heavy cream, but I used whipping cream instead, so it was a little answer to Tatyana, I might have made the same mistake. BUT it looked VERY delicious anyway and we loved it. And how many tablespoons vanillasugar Would you use instead of vanilla exatact? And is it possible to bake the cake in small creme brulee bowls?
Re:

I am glad you enjoyed the recipe.. it is important to use cold heavy or whipping cream so it whips a bit while mixing together with the cream cheese. 2 tsp vanilla extract are 2 sachets of vanilla sugar.  You definitely can bake it in different pans and bowls but in this case it won't be possible to remove and will have to cut directly from there.

On November 05, 2015 at 01:25 pm, Ali said...
Hey, I just made your cheesecake recipe and everything seemed to work the only problem was it would not layer properly, I used "thick cream" 46% fat, I bought Philadelphia light though could that be the cause?
Re:

Maybe it was the cream.. was it cold enough? It is really important to use cold refrigerated cream to whip well. And also mix the cream cheese together with the cream quite enough time to let the cream whip a bit, here is  the secret for 2 layers.

On November 08, 2015 at 02:37 pm, Inge said...
Hello, cake was great. I managed to get everything correctly, unfortunately the topping was to thin, the chocolate went to the side and left me thin layer of Nutella (I want thick one :) ). I think next time, I will change the layer 1/3 of white and 2/3 of the nutella layer. I personally like the oreo crust layer not in the oven, make it harder and crunchy. Thanks for sharing this recipe!
Re:

I am so glad it inspired you Inge.. I am sure everyone was delighted

On November 09, 2015 at 07:58 am, Liza Hassan said...
Hi Ella! I just wanted to tell you that this recipe is totally awesome. I actually used the tweaked it by using Speculoos biscuits and spread instead of Oreo biscuits and Nutella. And everybody loved it! I am baking the original one right now based on your recipe for a family gathering tomorrow. Thank you so much for this :)
Re:

I am so glad to hear that..I am sure it was a hit:)

On November 10, 2015 at 04:51 pm, Beatrice said...
Hiya, an eager viewer from the UK. I would love to make this for Boxing Day (26th December) for my partners family dinner. However, I doubt I'll find the time to cook this on Christmas Day. Do you think I can make this 2-3 days in advance and will it still taste nice?
Re:

Sure.. making it with 2 days in advance will be just fine, refrigerate and you have it ready for Christmas:)

On November 17, 2015 at 03:14 pm, Aliya said...
I forgot to keep it for an hour in the oven
Re:

Hmm.. hope it will set well if refrigerated:) let me know

On November 21, 2015 at 11:16 am, Myriam said...
Since I am allergic to nuts but I really wanted to try this cheesecake, I am about to try this with simply melted dark chocolate. Hopefully it turns out good!!!
Re:

Hope you tried it with melted chocolate.. sounds awesome for me:)

On November 25, 2015 at 04:33 pm, Natalia said...
How do I bake this with out it rising? I have a gas stove
On November 25, 2015 at 10:23 pm, eddy said...
hi, 1. can i put some water below springform pan before start baking the cake? 2. why the surface of my cheesecake always turn dark during baking time? tq..
On November 27, 2015 at 03:43 am, Ana said...
Can i add the cream from the cookies to the cream cheese filling? If it doesn't mess up the recipe, i mean. I think it would give an extra flavour.
On November 29, 2015 at 11:50 pm, Kristine said...
Amazing! I made this for thanksgiving and it was a hit! Thank you for sharing the recipe!!! ????????????
On December 07, 2015 at 11:57 pm, Kathleen Andrade said...
Can you give me the recipe in Portuguese , please!
Re:

Here you can choose language  http://screencast.com/t/a2f9jmlUos

On December 11, 2015 at 08:32 am, Henrietta Horvath said...
I have a question. Should I put the cream from the oreo to the mixture or not? Thanks a lot
Re:

I did not.. hope you tried this out.. is really delicious

On December 12, 2015 at 09:42 am, Luka said...
How many packages of Philly cream cheese? 5? Just confirming my match is correct.
Re:

depends on how big the package is.. there are smaller and bigger ones.. just make sure to sum up to 35 oz (1 kg)

On December 22, 2015 at 10:35 pm, Myriam said...
Hi, I already made this cake with melted chocolate instead of Nutella since I am allergic to nuts, and it was very good. However, I want to try it with espresso powder, to add a coffee/mocha taste to it. Is this a good idea? If so, how much should I add? And should I add it to the cake itself, the ganache going on top or both? It is espresso powder and not instant coffee, so I know I don't need much, but I wanted your opinion and advice on this. Thank you!
Re:

I really love the idea of adding espresso powder.. I would add in the cake itself and in ganache too, upon taste.. :) 

On December 23, 2015 at 07:07 am, Isabel said...
Hey thabk you very much for this awesome recipe. But do you bake this cake on circulation air? Thank you :)
Re:

No.. top and bottom heat.. hope you will try it out

On December 27, 2015 at 01:30 am, Nicole said...
Hi, I tried baking this yesterday, and refrigerated it overnight but my cream cheese filling is still too soft and it doesn't stand on its own (it's like liquid!). Is this because I beat the mixture for too long that it didn't stay fluffy? or that I didn't beat it enough? Still tasted great though, thanks! :)
On December 29, 2015 at 10:21 pm, Nikki said...
I absolutely love your recipe!!! So I'm not entirely sure what I did wrong.... but I just looked in the oven and my cheesecake fluffled up like a cake! O.O And the middle of it collapsed.... =/ It doesn't look anything like yours. Did I do something wrong? It also seems like I had more batter than you did? I guess I'll come back to update you of how the taste is tomorrow. Again thank you for this awesome recipe!
Re:

I've used a 10 inch pan.. is it possible that the oven temperature to have been higher than 300F (150C)? It may rise a bit but once is cooling down it comes back to it's normal shape. I am curious how this turned for you after all..

On December 30, 2015 at 01:24 pm, HayleyT said...
Thank you for this beautiful cheesecake! We had it for our Christmas dessert and everyone loved it (and luckily there was plenty left for breakfast the next day too!). Will absolutely make this again.
On January 06, 2016 at 07:23 am, Darsy John said...
Hi Ella This is my first writing to you. I tried lot of your recipes... really amazing...I made this cheese cake. I followed all the instructions, it was tasty...awesome...but unfortunately the middle portion was wobbly. I wanted to try again. any suggestions on what might be wrong..
Re:

Hi Darsy.. I am glad you tried many of my recipes.. not sure why the cheesecake turned wobbly to u. Did you  bake it for almost an hour.. let it another hour in the oven and then after cooled did you refrigerate it for at least 4-6 hours? All these steps are important to set the cheesecake.  Let me know so we can figure it out together.

On April 13, 2016 at 01:12 pm, Falon said...
OH. MY. GOSH. I've made this cheesecake twice, and it is absolutely fantastic. I made it about two weeks ago for some friends, and they are STILL talking about it. It is the best cheesecake I've had in years. Thank you so much for such a wonderful recipe!
On April 13, 2016 at 01:17 pm, Falon said...
OH. MY. GOSH. I've made this cheesecake twice, and it is absolutely fantastic. I made it about two weeks ago for some friends, and they are STILL talking about it. It is the best cheesecake I've had in years. Thank you so much for such a wonderful recipe!

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