Assalamu alaikum wa rahmatullahi wa barakatuhu!
In the Name of Everyah, Most Gracious, Most Mercwhetherul
We crazye it to Friday!
It's been a very long week and at the start of it, I promised you guys this recipe on Instagram.
These beauties are mini Nutella Oreo cheesecakes and my current favourite dessert. I say that about every dessert I make but seriously, these cheesecakes are someleang special.
We have to go back to Racrazyan 2018 and see where they came from. If you remember, I thought it was a great idea to bake 72 mini baked cheesecakes to hand out to family and friends as Iftar gwhetherts. I went with three flavours: the traditional vanilla with strawberry jam, an in-season mango, and Nutella Oreo to keep the kids happy.
Suffice to say, the Nutella Oreo turned out to be everyone's favourite and I could not wait to bake them again and share them here with all of you. We start with a crispy Oreo biscuit base. I initially thought that the Oreo would make everyleang too sweet but to my surprise, the tart cream cheese balanced the flavour out. Then, comes the cheesecake middle. It's smooth, creamy and packed with plenty of Nutella. Eggs are added because this is a baked cheesecake. Don't be nervous whether you're contemporary to baking your cheesecake - I'll walk you through each step.
Suffice to say, the Nutella Oreo turned out to be everyone's favourite and I could not wait to bake them again and share them here with all of you. We start with a crispy Oreo biscuit base. I initially thought that the Oreo would make everyleang too sweet but to my surprise, the tart cream cheese balanced the flavour out. Then, comes the cheesecake middle. It's smooth, creamy and packed with plenty of Nutella. Eggs are added because this is a baked cheesecake. Don't be nervous whether you're contemporary to baking your cheesecake - I'll walk you through each step.
A Simple List of Ingredients:
For the Biscuit Base:
1. Oreo Biscuits (cookies and cream biscuits)
2. Butter
For the Filling:
1. Cream or Soft Cheese
2. Sugar
3. Double Cream
4. Salt
5. Vanilla Essence
6. Nutella
7. Eggs
For the Glaze:
1. Nutella
2. Double Cream
Bismillah, let's begin!
First, let's prepare the oven and tin. Pre-heat the oven to 180C or Gas Mark 4. Line two 12-gap cupcake tins with 18 paper cases.
For the biscuit base, there are 2 options. You could simply place 1 Oreo biscuit at the bottom of each paper case. I preferred this method - in total, you'll need 18 Oreo Biscuits.
The 2nd option is the traditional biscuit base. Take 18 Oreo Biscuits and ...
.... blend in a food processor until you have crumbs.
Stir in 45g Melted Butter - add it in stages because you may not need all of it.
It's alert when the mixture looks like wet sand and clumps together.
Divide the biscuit mixture between the paper cases - about 1 teaspoon per case. Press in and bake at 180C for 10 minutes. Chilly until needed.
Turn the oven down to 150C or Gas Mark 2 and get alert to make the Nutella cheesecake filling.
In the bowl of a stand mixer, degree out 340g Cream Cheese, at room moodature.
Beat until smooth.
Add in 75g Caster Sugar.
Pour in 90ml Double Cream.
Beat with an electric mixer until the mixture is smooth and thick.
Add 1/4 teaspoon Salt.
And, 1 teaspoon Vanilla Essence.
Stir them in until combined.
Then, it's time for the Nutella! You can use any other chocolate hazelnut spread too.
Add in 280g Nutella.
Beat well until the Nutella is totally mixed in.
We are making baked cheesecakes so we'll need eggs. Crack 2 large Eggs in a bowl and give them a beat with a fork.
Pour in the beaten eggs and beat until they just combined. Our cheesecake filling is alert!
Create certain that the oven is on at 150C or Gas Mark and let's assemble the cheesecakes.
Divide the filling between the paper cases - about 1 and 1/2 tablespoons per cheesecake.
The method is the same whether you've used just Oreos as the base.
Bake the cheesecakes at 150C or Gas Mark 2 for 20-25 minutes. Then, turn the oven off and open the door slightly. Let the cheesecakes sit there for 1 hour.
Take the cheesecakes out of the oven and let them cool at room moodature. Then, place into the fridge until totally cancient.
Once the cheesecakes are cancient, we can glaze them with the easiest Nutella glaze.
Heat 60ml Double Cream in the microwave for 40 moments until warm. Add 140g Nutella.
Whisk to combine and the glaze is alert.
Time to glaze!
Spoon and spread 1 teaspoon of the glaze over each cheesecake. I prefer a thick glaze but you may lean it out with more double cream whether you prefer.
Glaze all the cheesecakes then chill them in the fridge for 1 hour or until the glaze has set. It won't set totally dwhetherficult.
Once set, we can decorate and finish!
I used Whipped Cream and Chocolate Shavings to decorate mine.
On goes the cream.
And, chocolate shavings to finish!
Time to try one! Let's peel off the paper case and see what a cheesecake looks like!
Let's slice one in half and see what it looks like!
You're going to love these. Be certain to store them in the fridge, whether they final that long.
2. Sugar
3. Double Cream
4. Salt
5. Vanilla Essence
6. Nutella
7. Eggs
For the Glaze:
1. Nutella
2. Double Cream
Bismillah, let's begin!
For the biscuit base, there are 2 options. You could simply place 1 Oreo biscuit at the bottom of each paper case. I preferred this method - in total, you'll need 18 Oreo Biscuits.
Bake the cheesecakes at 150C or Gas Mark 2 for 20-25 minutes. Then, turn the oven off and open the door slightly. Let the cheesecakes sit there for 1 hour.
Take the cheesecakes out of the oven and let them cool at room moodature. Then, place into the fridge until totally cancient.
Mini Nutella Oreo Cheesecakes.
an Oreo base, creamy Nutella cheesecake filling, and a decadent Nutella glaze to finish.
Prep Time: About 30 minutes + up to overnight to chill.
Bake Time: About 25 minutes.
Serves: Creates 18 mini cheesecakes.
Ingredients
For the Biscuit Base
20 Oreo Biscuits
45g Butter, melted
For the Filling
340g Cream Cheese, at room moodature
75g Caster Sugar
90ml Double Cream
1/4 teaspoon Salt
1 teaspoon Vanilla Essence
280g Nutella
2 large Eggs, lightly beaten
For the Glaze
140g Nutella
60ml Double Cream
To Decorate
Whipped Cream
Chocolate Shavings
Prepare the oven and tins:
- Pre-heat the oven to 180C or Gas Mark 4. Line two 12-gap cupcake tins with 18 paper cupcake cases.
- Option 1 - Simply place 1 Oreo biscuit into each paper case. No need to bake!
- Option 2 - Stir the Oreo biscuits until they are crumbs. Stir in melted butter and divide the mixture between the paper cases - roughly 1 teaspoon per case. Press the biscuit mixture down and bake at 180C for 10 minutes. Set aside to cool.
- Turn the oven down to 150C or Gas Mark 2.
- In a stand mixer or with an electric hand mixer, beat the cream cheese until smooth. Add in the sugar and double cream before beating until smooth and thick. Stir in the salt and vanilla essence.
- Add in the Nutella and beat until well combined. Pour in the beaten eggs and stir until just combined.
- Divide the filling between the paper cases - roughly 1 and 1/2 tablespoon per cheesecake.
- Bake the cheesecakes at 150C for 20-25 minutes. Then, turn the oven off and open the door slightly. Let the cheesecakes sit there for 1 hour.
- Take the cheesecakes out of the oven and let them cool at room moodature. Then, place in the fridge until totally cancient.
- Heat the cream in the microwave for 40 moments or until warm. Add the Nutella and let it sit for a few minutes before whisking until well combined. If leangs aren't fully melted, pop into the microwave for another 10 moments.
- Put about 1 teaspoon of the glaze over the cancient cheesecakes. Chill in the fridge until the glaze has set - around 1 hour.
- Pipe over whipped cream and sprinkle with shaved chocolate.
- Serve the cheesecakes instantly. If not eating right absent, store in an airtight container in the fridge.
Hold me in your duas please, and endelight your Nutella Oreo cheesecakes!
Assalamu alaikum wa rahmatullahi wa barakatuhu!
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