Nutella cream cheese cake
Serving Size
18cm whole cake
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
For the base cookie crumb :
- 50g plain flour/cake flour (T45)
- 12g almond powder
- 50g sugar
- 2 tbsp unsweetened cocoa powder
- dash of salt
- 45g unsalted butter
For the nutella cream layer :
- 100ml heavy cream
- 1/2 tbsp white sugar
- 110g mascarpone cheese
- 5g gelatin sheet
- 150g nutella paste
For the topping :
- 2 tbsp your favorite nuts ( I used Praline here) - crushed
Instructions
- 1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
- 2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
- 3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
- 4. In a bowl, add the heavy cream and whip to soft peak, set aside.
- 5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
- 6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
- 7. Add whipped cream (step 4) and mix gently with a spatula.
- 8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.
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