Nutella Oreo Cheesecake

• Refrigerated

  • 2 Eggs

• Condiments

  • 120 g Nutella

• Baking & Spices

  • 40 g Dark chocolate
  • 1 2/3 oz Sugar

• Nuts & Seeds

  • 30 g Hazelnuts, toasted

• Snacks

  • 150 g Oreo cookies

• Dairy

  • 10 1/2 oz 300 g mascarpone
  • 1 1/2 oz 40 g melted butter
  • 200 ml Whipping cream

• Desserts

  • 5 g Gelatin

Found on kitchennostalgia.com

Description

Directions

• OREO CRUST: In a food processor, process Oreo cookies and toasted hazelnuts until the texture of crumbs. In a small pan, melt 40 g (1.5 oz) Nutella and butter. Mix it with Oreos and hazelnuts. Place the ground cookie crumb mixture into a 16 cm (6 inches) round cake pan and press onto the bottom and up the sides. Refrigerate the crust.
• CHEESECAKE FILLING: In a small saucepan, mix gelatin granules with 2.5 tablespoons of water and leave to soften for about 5 minutes.
• Put 2 eggs and 2.5 Tbsp sugar in a bowl of a double boiler over a medium heat. Cook, stirring constantly, for about 10 minutes or until the mixture has thickened. Do not cook any longer or the eggs will curdle. Add Mascarpone cheese and gelatin and mix until well blended. Divide the mixture in 2 parts.
• Beat whipping cream to soft peaks.
• In a medium bowl, gently stir (with a spoon or spatula) half of the eggs mixture with 2 Tbsp sugar and a half of whipped cream. Set aside.
• NUTELLA FILLING: In a small saucepan, melt 80 g (3 oz) Nutella and dark chocolate. Mix into the other half of the eggs mixture. Fold in second half of the whipped cream. Pour into prepared cookie crust.
• Place in a freezer for 5-10 minutes to set so that layers dont mix. Take out of the freezer, pour white cheesecake filling over it and place in the fridge for several hours or over night.
• DECORATION (optional): Decorate with Ferrero Rocher chocolate candies and some chocolate sprinkles.