Nutella Cheesecake

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

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

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 :)

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:)

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.

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

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.

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.

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 :)

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 :)

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.

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:)

Thank you Bina, glad you like it:)

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.

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.

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

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.

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

Let me know how it turns out :)

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:)

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

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

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

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

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.

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.

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

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  :)

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.

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?

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.

So glad you liked it Azue.

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.

Let me know if any other questions.

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.

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.

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 :)

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

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. 

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.

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. 

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 :)

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. 

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.

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

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

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.

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.

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

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.

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.

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

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.

You can use flour instead. 

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.

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

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?

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?

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.

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

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

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

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. 

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 :)

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.

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.

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

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.

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

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

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.

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.

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.

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.

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.

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.

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

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.

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:)

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. 

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

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  :)

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.

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.

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.

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

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.

 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.

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

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.

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

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

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:)

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

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

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.

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.

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.

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

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

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

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

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

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

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

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.

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.

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.

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:)

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.

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

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). 

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.

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.

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

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

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

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

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

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

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 :)

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.

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

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

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

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

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

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

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

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

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

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

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

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.

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. 

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.:)

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 :)

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

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 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

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.

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.

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.

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

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

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

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

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

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

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

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

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

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

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..

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.

It's hard for me to give you an advice on this.. I am not quite sure why it sunk.. over mixing or over baking might get cracks too.. It is also very important to not rush a cheesecake to get chilled, best results are get when the cheesecake is let to cool completely at room temperature and then refrigerated for several hours or better overnight.

Hope you have enjoyed it.. I am sure it was really tasty though

Hope you enjoyed it  Jennifer, you did an awesome job if it turned in layers:)

Hi Ida.

You must add 2/3 cup (190g) Nutella.

Hi Niky.

I all ready posted the red velvet cake recipe. You can find it here

http://www.homecookingadventure.com/recipes/red-velvet-cake

I have 3 daughters too :) Glad you like my recipes, hope you and your kids enjoy them. 

Caster sugar or granulated sugar, both are just as good