Ingredients

The following ingredients have 4 Servings
  • 150 g digestive biscuits/Graham crackers
  • 75 g unsalted butter
  • 1 packet gelatine granules ((7 g))
  • 300 ml double/heavy cream
  • 2 tbsp granulated sugar
  • 150 ml sour cream
  • 250 g mascarpone
  • 400 g nutella
  • 2 eggs
  • 2 tsp gelatine granules
  • 300 ml double cream
  • 1 tbsp cocoa powder
  • 100 g dark chocolate
  • 2 tbsp icing sugar

Instruction

  • To make the base, place the biscuits into a bag, and use a rolling pin to bash them until they resemble breadcrumbs.
  • Alternatively, add them to a food processor, and blitz until they are a fine texture.
  • Melt the butter, then add it to the bowl together with the crushed biscuits, and mix well.
  • Place the mixture into a round baking tin that has either detachable walls or removable bottom, and press down firmly making sure it is spread into an even layer.
  • Chill in the fridge for at least 30 minutes.
  • To make the filling, place the gelatine granules into a small bowl, add 5 tablespoons of warm water, and mix well.
  • Set aside for 15 minutes.
  • Place the double cream into a pan, and bring to the boil.
  • Remove from the heat, add the gelatine to the pan, mixing well in order to dissolve it completely.
  • You can now add the sour cream, mascarpone and nutella.
  • Separate the egg yolks from the egg whites.
  • The egg yolks will be beaten with the sugar and added to the other ingredients, and the egg whites be will beaten until they hold stiff peaks.
  • Once you get a meringue-like consistency, gently fold the egg whites into the nutella mixure.
  • Pour it over the biscuits base and transfer it back to the fridge to chill, ideally overnight or for at least 6 hours.
  • To make the glaze, mix the gelatine granules with 5 tablespoons of warm water, and set aside to hydrate for 10-15 minutes. 
  • Pour the double cream into a pan, bring it to a boil, then add the cocoa powder, icing sugar and chocolate broken into pieces, and stir well until you get a smooth consistency.
  • Remove from the heat, add the gelatine and whisk well to disolve it.
  • Pour the glaze over the chilled cheesecake, then leave to set for a further one hour.
  • Decorate with slices of strawberries or any other fruit. Serve cold from the fridge.