Cheesecakes are like the best thing ever! I mean, what’s not to love? Creamy cheesy goodness that melts in the mouth and takes me to heaven and back? TAKE MY MONEY!
This was just a trial recipe but it turned out so well that I wrote it down in my recipe collection book. It’s every cheesecake lover’s dream come true. Make it to find out how amazing it is!
Can I use cream cheese instead of mascarpone cheese?
Yes, it should work.
My cheesecake is dry 😦 help?
Cheesecakes can become dry if you over bake them. Ensure that your oven is running at the right temperature.
My cheesecake has cracks, why?
It is totally normal to get cracks on your cheesecake. Sometimes while mixing there is too much air that gets incorporated in the cheesecake batter resulting in cracks when baked. There are multiple videos on Youtube that show you how to fix it. Or, you can use my favourite method, just pour extra Nutella on top of this cheesecake or add some whipped cream and voila! Cracks covered.
Ingredients breakdown:
Oreos: I used Oreos in this recipe but you can use any chocolate cream cookie/biscuit that you prefer. I use it with the cream filling because then it binds well to form the crust.
Butter: I almost always use salted butter unless it is specified in the recipe. Amul Butter is my favourite and easily available where I live.
Nutella: I use the regular store bought. You can use a Hazelnut spread of any brand you like.
Cream Cheese: I use D’lecta most of the time because it is cheaper than most other brands and is available in bigger packs. Feel free to use the brand that you like. Kindly check that you use cream cheese and not cream cheese spread. I have an alternative for cream cheese that you can use, it is not a recipe for cream cheese but is a good, comparatively cheaper alternative.
Eggs: I use eggs that I buy locally.
Sugar: Feel free to use any sugar you like, just try to check if the granules are too big, you might want to grind them into a finer consistency so that it dissolves.
Mascarpone Cheese: I had fun using this cheese in the recipe because I had to use it up. It made the cheesecake creamier somehow. You can use cream cheese instead of this one in case you do not have it.
Yogurt: Yogurt again is one of the ingredients that makes the cheesecake creamier, in case you do not have it, you can use sour cream or fresh cream.
Corn flour/Corn-starch: Not to be confused with ‘polenta’ that is used to make cornbread. This is the white powder used to thicken gravies, custards or soups. I like to use corn flour instead of all-purpose flour in my cheesecakes. You can use all-purpose flour if you do not have this ingredient. It helps to build structure in the cake.
Vanilla: You can use vanilla extract, a vanilla bean, vanilla paste, vanilla essence, any of these that you have used and like. Of course the real vanilla based stuff would be ideal but most essences nowadays taste the same if not better and are available for a fraction of the cost. You do you boo.
Nutella swirled cheesecake
Ingredients:
For crust:
1 pack of Oreo cookies (150g)
3-4 tbsp unsalted butter, melted
1 tbsp nutella
For the filling:
1 (8 ounce pack/225 g) Cream cheese
100 g Mascarpone cheese
50 g unsalted butter (softened)
2 small eggs
1/2 cup + 2 tbsp sugar (either plain or brown)
a pinch of salt
5 tbsp Nutella + 3-4 tbsp for swirling
1/4 cup yogurt
2 tbsp cornflour/cornstarch
2 tsp vanilla
Method:
- Preheat your oven to 175°C/350°F. Take a 7 inch round spring form cake pan or any cake tin with a loose bottom (for taking the cheesecake out easily). Cover the bottom of the tin with aluminium foil.
- Add the oreo cookies with the filling into a food processor and blitz into a fine powder. Add it to a bowl and mix the crushed oreo cookies, melted butter and nutella till everything is moistened and transfer this mixture into the greased pan.
- Use your hands or a spoon to press this mixture down tightly to make an even layer. Bake this crust for 10 minutes and keep it on a wire rack once out. Reduce the oven temperature to 145°C.
- In a separate bowl add cream cheese and mascarpone cheese and blend it till the mixture is smooth (you can use either a hand held mixer or standing mixer). You may also use a whisk.
- Add your vanilla, sugar, nutella, melted butter, yogurt and blend. Lastly add the eggs, don’t blend too much after the addition of eggs, just blend until the eggs are well incorporated.
- Sift in the cornflour and salt. Fold in with a spatula. Pour this mixture into the baking tin, add dollops of nutella randomly and use a butter knife to swirl as your heart desires.
- Once you’re happy with the swirls, bake the cheesecake at 150°C for about 45-60 minutes or until the cheesecake is almost set but has a slight jiggle in the center. Once it reaches this stage, turn the oven off and leave the cheesecake inside the oven keeping the door of the oven slightly open. Leave it in there for about an hour or until it reaches room temperature. Once it reaches room temperature, leave it in the refrigerator for at least 4-6 hours, preferably overnight.
- Serve chilled.
The cheesecake can be stored in the refrigerator for up to a week or frozen for longer.
NOTES:
- Ensure that your oven temperatures are accurate. I use an oven thermometer.
- Ensure that your ingredients are at room temperature.
- You can modify the crust according to your liking by using the biscuits available to you.
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Love,
Bakesalotlady
Bakesalotlady™ 