Ingredients

The following ingredients have 8 Servings
  • 8 grams of gelatin (or 1 packet of Knox unflavored gelatin)
  • 40 grams of water (or 2 tablespoons of water)
  • 100 grams digestive biscuits (crushed (or 1 cup of crushed graham crackers))
  • 60 grams of melted butter (or 1/4 cup butter, melted)
  • 230 grams of cream cheese (1 cup or 8 oz. cream cheese)
  • 50 grams of white sugar (sifted (or 1/4 cup granulated sugar, free of lumps))
  • 2 tablespoons of lemon juice
  • 230 milliliters heavy whipping cream (or 1 cup of heavy whipping cream)
  • 2 tablespoons of Nutella
  • 1 tablespoon of crushed nuts
  • This recipe creates one nine-inch cake (suitable for eight people.)

Instruction

  • Soak the gelatin in water.
  • Mix the crushed biscuits and mix it with melted butter. Spread it evenly on a nine-inch springform pan and set it aside in the fridge.
  • Whisk the cream cheese and add the sugar, continuing to whisk it until well combined.
  • Gradually add in the gelatin mixture into the cream cheese/sugar mixture, beating until well blended, then add the lemon juice and whipping cream, continuing to whisk until the mixture is smooth.
  • Pour half of the cream cheese mixture on the base of the cheesecake evenly. Put it in the freezer.
  • Ready the second layer by mixing in two tablespoons of Nutella with the other half of the mixture. Mix it until everything is well-incorporated.
  • Put the Nutella mixture on top of the hardened first layer of the cheesecake, leaving a quarter of the mixture to pipe on top of the cheesecake once it's ready. Put it in the freezer for at least three hours or overnight.
  • Take out the cheesecake from the springform pan. Pipe the remaining Nutella mixture on the sides of the cake, then sprinkle the crumbled nuts on top of it. Serve and enjoy!