Nutella & salted caramel cheesecake

Name: Nutella & salted caramel cheesecake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 1 serving
Ingredients: For the Crust; 185 g digestive biscuits; 50 g honey roasted peanuts; 75 g unsalted butter; 2 tsp cocoa powder; ; For the Filling; 250 g mascarpone cheese; 250 g ricotta cheese; 200 g cream cheese; 100 g sugar; 3 egg; 60 g Nutella; 3 tbsp salted caramel; 1 tsp vanilla paste; Pinch salt; ; To decorate; salted caramel; peanuts

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4.2

10 reviews

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Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Course
Cake

Nutella & salted caramel cheesecake

Shawn Wheeler

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Prepare this delicious Nutella and salted caramel cheesecake the day before you serve it to allow it to set completely in the fridge.

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Ingredients

For the Crust
185 g digestive biscuits or graham crackers, 6.5oz
50 g honey roasted peanuts 1.7 oz
75 g unsalted butter melted, 2.6oz
2 tsp cocoa powder
<br>
For the Filling
250 g mascarpone cheese 8.8oz
250 g ricotta cheese 8.8oz
200 g cream cheese 7oz full fat
100 g sugar 3.5 oz
3 egg separated, large
60 g Nutella 4 tbsp
3 tbsp salted caramel
1 tsp vanilla paste
Pinch salt
<br>
To decorate
salted caramel
peanuts lightly crushed, honey roasted

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Instructions

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Preheat the oven to 170C | 325F.
Put the biscuits, cocoa powder and peanuts in a food processor and pulse in short bursts until they are crushed but not completely powdered. Add most of the melted clarified butter and pulse again (or mix by hand) until thoroughly combined. The crust should hold its shape if pressed - if it's too crumbly add a little more of the clarified butter.
Spray a deep-sided 20cm (8in) cake tin (ideally springform) with Lurpak cooking mist (or cake release) and carefully line the base and sides with two layers of baking paper.
Tip your crust mixture into the tin and pack it down with the back of the spoon or base of a glass. Make sure you have an even, sturdy base.
Bake for 15 minutes then cool completely. The base can be made a day in advance and kept in the fridge until needed (in the tin).
Preheat the oven to 170C | 325F.
Mix the three types of cheese with the egg yolks and vanilla until smooth.
Whisk the egg whites with the pinch of salt and gradually add the sugar until you have firm (but not stiff) peaks.
Spoon 1/3 of the meringue into the cream cheese and vigorously mix it in to loosen. Fold the rest in gently, scraping along the bottom of the bowl as you do.
Put 1/3 of the cream cheese mixture into a separate bowl then mix in the Nutella and salted caramel.
Pour the remaining 2/3 into the prepared tin over the baked crust and smooth.
Spoon the Nutella cream cheese on top and swirl it in using a knife. You want to create a marbled effect.
Place the tin on a baking tray and bake for an hour and a half or until mostly set with a slight wobble in the middle.
Turn the oven off and leave the cheesecake to cool with the door ajar for two hours. Once cool, put in the fridge for a few hours or, ideally, overnight.
When you are ready to serve carefully remove from the tin and peel the paper off the sides. Carefully transfer on to a plate or cake stand. Drizzle with salted caramel, sprinkle with crushed peanuts and serve.