This cheesecake really is as luscious as it looks here. It’s just the right balance between sweetness, creaminess, and hazelnut-chocolatey goodness. It’s so creamy that I added “mousse” to the title. And even better? This is a no-bake cheesecake, making it especially friendly to the warm weather season when you might want to avoid turning on the oven. Start with small servings since this is delightfully rich.
For more on this recipe, see my article “Nutella Cheesecake for Italian Shavuot” for the Jewish Food Experience Web site.
Nutella Mousse Cheesecake
The decadence knows no bounds here as the chocolate and hazelnut Nutella blends spectacularly with cheesecake flavors and a chocolate cookie crust. This gets such luscious creaminess and dimension from a little mascarpone and a good helping of fresh whipped cream that I call it a mousse cheesecake. The cake comes together easily but the results suggest that you slaved all day over it. A Ferrero Rocher chocolate hazelnut candy makes a fun garnish, but you can omit if you like. Serve the cake cold from the fridge as it softens quickly at room temperature.
Ingredients
Crust
- 1½ cups crushed chocolate wafer cookies
- ⅛ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted
Filling
- 2 packages (8-ounces each) cream cheese, room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon (scant) salt
- 1 pint (2 cups) heavy whipping cream
- 2 tablespoons mascarpone
- 1 cup Nutella or other chocolate hazelnut paste
- 6 Ferrero Rocher chocolate hazelnut candies, halved
Instructions
- Combine the crumbs and cinnamon. In a separate bowl, add the vanilla to the melted butter, then pour over crumbs and stir to coat well. Firmly press moistened crumbs in an even layer on the bottom of a 9-inch springform pan and transfer to refrigerator to chill.
- Add the cream cheese, sugar, vanilla, and salt to a large bowl and set aside. In another large bowl, beat the whipping cream on high speed. After it starts to gain volume (about 1 minute), add the mascarpone. Continue beating just until the mixture holds soft peaks (another 1 to 2 minutes). Use a spatula to fold in the Nutella in three additions. Set aside.
- With the same electric mixer (no need to clean the beaters), beat the cream cheese mixture until smooth (1 to 2 minutes). Then use the spatula to fold the Nutella-cream mixture into the cream cheese mixture. When mostly incorporated except for a few lumps, beat with the electric mixer on low-medium speed for 45 to 60 seconds until smooth.
- Transfer to prepared pan and smooth the top. Cover and refrigerate for at least 6 hours or overnight. To serve, run a knife between cake and edge of pan, then loosen and remove the side of the pan. It’s easiest to serve the cake right from the pan bottom; the filling is very soft and leftovers should be promptly returned to the refrigerator. Garnish slices with a chocolate hazelnut candy half, if desired.
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