Ingredientes:
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 (100g) Nutella
1 cup (200g) sugar
1 tbsp
cornstarch
2 tsp
vanilla extract
4 eggs,
room temperature
Nutella Topping
2/3 cup (100g) Nutella
Directions
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.
Reduce oven temperature to 300 F
(150C).
Prepare the cream cheese filling. In
a bowl combine the sugar with cornstarch.
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.
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.
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.
Pour the white cream cheese mixture
over the prepared crust. Carefully add Nutella mixture on top and use a rubber
spatula to spread evenly.
Bake for 45-55 minutes on 300F
(150C). Turn off the heat and leave it another hour in the oven.
Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
Remove and run a sharp knife completely around the inside edge of the pan. Let it cool completely at room temperature.
Prepare the Nutella topping. Bring
cream to a boil and pour over the Nutella. Mix well and spread evenly over the
cheesecake.
Cover and refrigerate overnight.
Decorate with some chopped hazelnuts before serving if desired.
Recipe by: homecookingadventure
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