Nutella Cheesecake Recipe

Nutella Cheesecake Recipe


Make 1 springform pan -base:

  • 200g Oreo cookies
  • 60g unsalted butter, melted

Nutella mousse filling:

  • 3 tsp gelatin powder
  • 1/4 cup water
  • 500g cream cheese, softened
  • 1/2 cup soft icing sugar
  • 1 cup Nutella
  • 1 cup heavy/thickened cream

Nutella ganache topping:

  • 1/2 cup heavy/thickened cream
  • 1/2 cup Nutella
  • 1/4 cup dark chocolate chips/semi-sweet chocolate chips


  • 1/4 cup hazelnuts, lightly toasted then chopped (Note 6)
  • 1/2 cup heavy/thickened cream (for whipping)
  • 3 tbsp Nutella, warmed


Prepare pan: Flip the base of a 20cm / 8” springform pan upside down – this makes it easier to remove the finished cheesecake without the lip in the way. Butter pan base, then press on a square sheet of baking paper. Clip the pan sides onto the base, letting the excess paper overhang. Butter and line the pan sides with more baking paper.

Oreo biscuit base:

1. Blitz cookies: Roughly break up Oreos with your hands and place them in a food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
2. Press into the pan: Transfer crumbs into the prepared pan, pressing evenly and firmly onto the base (I use the underside of a straight-sided, flat-bottomed cup measure to do this).

Nutella mousse filling:

1. Bloom gelatine: Place water in a small bowl then sprinkle the gelatine powder across the surface. Stir to partly dissolve. Set aside 5 minutes. It will turn thick; this process is called blooming. Microwave the gelatine for 15 seconds to turn it into liquid, stir, and then let it stand for 5 minutes to cool.
2. Cream cheese and Nutella mixture: Beat cream cheese, Nutella and icing sugar until smooth. Add the cooled gelatine liquid and beat for another 30 seconds.
3. Whip cream: In a separate bowl, whip the cream until stiff peaks form.
4. Fold in cream: Add one-third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.
5. Transfer to cake pan: Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.


  1. Nutella ganache: Place cream, Nutella and chocolate chips into a heatproof bowl. Microwave in two 30-second bursts, stirring in between, until smooth.
  2. Pour ganache onto cheesecake: Allow ganache to cool for 5 minutes, then pour over the set cheesecake base. Tilt the pan to spread it over the surface evenly.
  3. Refrigerate cheesecake for at least 3 hours before sprinkling it with hazelnuts (otherwise, they sink into the cake!)

Sprinkle over hazelnuts. Pipe dollops of whipped cream around the edge, then drizzle with warm Nutella. Slice greedy-sized wedges and devour!


Nutella Cheesecake Recipe
Nutella Cheesecake Recipe
Nutella Cheesecake Recipe

Chocolate Swiss Roll

Chocolate Swiss roll

Serving: 10 – 12 Slices


  • 4 large eggs, separated
  • 2/3 cup (135g) Castor sugar
  • 1 Tablespoon (15ml) strong brewed coffee *or* 1 teaspoon espresso powder
  • 1/4 cup (60g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (63g) all-purpose flour
  • 3 Tablespoons natural unsweetened cocoa powder, plus 2 Tablespoons (10g) for rolling*
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Vanilla Whipped Cream1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (38g) granulated sugar or confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Chocolate Topping
  • 1/2 cup (120ml) heavy cream or heavy whipping cream
  • 113g semi-sweet chocolate, finely chopped


  1. Preheat oven to 350°F (177°C). Grease a 12×17-inch baking pan with nonstick spray or butter, line it with parchment paper, and then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. (If it’s helpful, see these parchment paper rounds for the cakes video & post, but note that you’ll use a rectangular piece of parchment paper for this cake.)
  2. Make the cake: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and 1/3 cup (67g) castor sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, remaining sugar, and vanilla extract together until pale and creamy, about 2 minutes.
  3. Sift the flour, 3 Tablespoons cocoa powder, baking powder, and salt together into a large bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating those whites. The batter will be very light.
  4. Spread batter evenly into the prepared pan. It will be a skinny layer. Shimmy the pan on the counter to smooth out the top. Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over-bake.
  5. Prepare to roll: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen/tea towel flat on the counter. Using a fine mesh sieve, dust with 2 Tablespoons of cocoa powder. Once the cake comes out of the oven, quickly run a knife around the edges to loosen it. Immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin tightly rolling the hot cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Feel free to place it in the refrigerator to speed it up, about 3 hours and up to 1 day. (Note that you must bring it back to room temperature before unrolling, so make sure you set aside enough time.)
  6. Bring the cake to room temperature if it is in the refrigerator. The cake is prone to cracking if unrolled while cold.

Method for whipped cream

  1. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium to stiff peaks forms about 2-3 minutes. Then beat in the marshmallow creme, if using.
  2. Slowly and gently unroll the cake. Spread whipped cream evenly on top, leaving about a 1/2-inch border around the cake. Gently roll the cake back up, without the parchment/towel this time.  Place on a wire rack set on a baking sheet (to catch the extra ganache). Set aside on the counter or in the refrigerator, as you prepare the ganache.

Method for ganache topping

  1. Place chopped chocolate and corn syrup, if using, in a medium bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot.) Pour over the chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and the chocolate has melted.
  2. Pour ganache all over cake roll. Feel free to spoon any dripped ganache and spoon over the cake again. Refrigerate for at least 30-60 minutes before slicing and serving.

Cover leftover cake and store in the refrigerator for up to 3 days.


Chocolate Swiss Roll
Chocolate Swiss Roll
Chocolate Swiss Roll

Grilled Lamb Shoulder with Rice and Sauce

Grilled lamb shoulder with rice and sauce

Serving: 4


  • 1 Deboned Lamb shoulder

For the marinade:

  • 2 tablespoons crushed garlic
  • 1 tbsp paprika
  • 2 tbsp honey
  • 2 tsp cinnamon
  • 2 tsp cumin
  • 150ml olive oil
  • 1 tbsp oregano
  • black pepper and salt, to taste


  1. Put all the ingredients for the marinade together in a bowl, add the lamb necks and leave to marinade in the fridge for at least 2 hours.
  2. Heat the oven to 150C. Place the shoulders with the marinades in an oven-proof Bain Marie. Cover with foil and put in the oven for 3 – 3 ½ hours.
  3. Remove from the oven and cut into slices. Just before serving, place it back in the oven to warm up.
  4. Use the lamb sauce to make a sauce to serve with the lamb.
Grilled Lamb Shoulder
Grilled Lamb Shoulder
Chocolate Swiss Roll

Pumpkin Fritters

Pumpkin Fritters

Serving: 32 fritters

Ingredients for Fritters

  • 2 cups pumpkin cooked and pureed
  • 2 cup flour
  • 4 teaspoon baking powder
  • 4 tablespoon caster sugar
  • 2 eggs
  • ½ cup milk
  • pinch of salt
  • oil for deep frying

Ingredients Caramel Sauce

  • 2 cups cream
  • 1 tin caramel Treat

 Method for Fritters

  1. Combine all the ingredients and mix until you have a smooth batter.
  2. Heat the oil in a medium saucepan and fry spoonsful of the batter until golden brown and cooked for approximately 2-3 minutes.
  3. Remove from the oil and allow to drain on kitchen paper.
  4. Continue until all the fritters are cooked.

Method for Caramel Sauce

  1. Add the caramel treat and cream to a pot and place on medium heat. Whisk constantly until the caramel has melted with the cream, and allow to simmer.
  2. Pour over hot fritters and serve.
Pumpkin Fritters
Pumpkin Fritters
Pumpkin Fritters

Waldorf Salad

Waldorf Salad


  • 1 cup Pecan nuts crushed
  • 1 cup plain yoghurt
  • 4 tablespoons light mayonnaise
  • 2 teaspoon honey
  • 1 lemon, zest finely grated
  • Freshly ground black pepper
  • 4 large red apples
  • 4 ribs celery
  • 2 cups black grapes
  • 1 lemon, juiced
  • 1 head of Boston lettuce, trimmed, washed, and dried


  1. Preheat the oven to 180 degrees C.
  2. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
  3. Whisk the yogurt, mayonnaise, honey, and lemon zest in a large bowl and season generously with pepper.
  4. Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and grape to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
  5. When ready to serve, toss pecan nuts into the salad. Arrange the lettuce leaves on a large platter.
  6. Place the salad on the lettuce and serve.
Waldorf Salad
Waldorf Salad

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