Nutella cheese cake
I always think that traditional recipes are the best ones…but why not…let’s try Nutella Cheese Cake. Ok, not bad at all!! :-)
For the crust:
2 spoons of sugar
For the cream:
450g cream cheese (Philadelphia)
2 spoons of corn starch
3 spoons of light brown sugar
75 ml milk
1teaspoon of vanilla extract
Put in the mixer the digestive and make them in thin crumbs. Mix them in a bowl with sugar, and melted butter. Put the mixture in a buttered cake pan (26 cm round) and press it to create a firm crust. Put the mould in the fridge while you prepare the filling.
In a mixing bowl, beat cream cheese with an electric mixer until fluffy. Gradually add the sugar, corn starch, vanilla extract, Nutella and then one egg at a time. Finally add cream and milk.
Put the mixture over the crust and put in the oven at 160° for 1 hour and a half, until it reaches a firm consistency.
Then turn off the oven and let the cheese cake inside for half an hour. Then open the oven and let the cheese cake to cool inside for an additional half an hour. Then take it out and let it cool at room temperature. Put the cheese cake in the fridge for at least 6 hours before serving.