Nutella Mascarpone, White Chocolate and Vanilla Cheesecake #Recipe
Emma Shawcross
31st July 2018
Since it is National Cheese cake week, we thought it should be Cheesecake Tuesday this week at Taste Cheshire. Some of my favourite things are in this recipe, namely Cheese and Cake! Oh and vanilla and Nutella. I've kept it simple with no thickening or gelling agents, just a tasty thick rich cheesecake to be enjoyed by all.
- Line the 22cm Square Baking Tin with parchment or grease proof paper making sure the paper comes up the sides so it is easy to remove later
- Place the biscuits in a food processor or beat with a rolling pin in a sealed plastic bag until it’s in crumbs
- Melt the butter either in a pan or in the microwave
- Mix the butter with the crumb mix in a bowl or a food processor
- Press the mix into the lined tin and chill
- Place the double cream in a bowl and whip to a soft peek
- Then whip in the mascarpone cheese and add the Vanilla Bean paste, be careful you don’t over whip it, you want it so that the ingredients are mixed together
- Split this mix between 2 bowls, one is going to be your white chocolate and vanilla layer and the other, your Nutella Layer
- Add Melted chocolate to one bowl and mix it in
- Add heated Nutella to the other and combine
- Spread the white chocolate layer over the biscuit base
- Then spread the Nutella layer over that and let it set
- Pop in the freezer to firm up before cutting
- Top with Dusting of coco power, a Ferrero Rocher and some melted chocolate
- Enjoy!
Ingredients
250g Oreo or Equivalent
150g Butter
10g Cocoa Powder
600g Double Cream
250g Mascarpone Cheese
Vanilla Bean Paste
200g White Melted Chocolate
3 Large Tablespoons of Nutella
Equipment
22cm Square Baking Tin
Grease-Proof Paper
2 Large Bowls
Small Saucepan
Wooden Spoon
Small Bowl for Melting Chocolate
Electric Hand Whisk