I’ve had a hankering to play with buttercream lately. So when my daughter said a long-awaited transfer at work was finally coming through, I offered to make her a cake to celebrate. She, of course, requested cheesecake – a nutella cheesecake with an oreo crust. . . she has some great ideas! I’m making notes on what I will do differently next time, as much to jog my own memory as anything else. Don’t get me wrong, the changes will be a move toward perfection, we all really enjoyed this cheesecake as it was.
20 oreo sandwich cookies, filling removed & cookies crushed into crumbs
2 T. sugar
1/2 c. butter, melted (next time I’ll use 4 – 6 T, this was too much butter – forgive me Paula Deen)
3 8-oz. packages cream cheese, at room temperature
1/2 c. sour cream, at room temperature
1 c. sugar
3 eggs, at room temperature, separated
1 t. vanilla extract
1 13-oz. jar nutella (at Lisa’s suggestion, next time I may use 2 jars)
Mix chocolate cookie crumbs, sugar, and butter. Press into the bottom of a 9-inch springform pan. At at 350 degrees for 10 minutes. Do not turn off oven. Allow crust to cool while preparing the batter.
Beat cream cheese, sour cream, and sugar until well combined. Add egg yolks one at a time. Mix in vanilla. In a separate bowl, beat egg whites until they hold soft peaks. Fold into batter.
Reserve 2 cups of batter in a small bowl (next time I’ll only keep 1 c. of batter out). Fold nutella into remaining batter. Pour nutella batter into pan on top of cooled crust. Drop spoonsful of the reserved batter on top and swirl with a knife. Bake at 350 degrees for an hour to 1 1/4 hours or until the cake begins to pull away from the edge of the pan and the center is still has a little movement. (I wish the white batter hadn’t browned on top. I may try covering or tenting the top with foil next time.) Cool completely. Refrigerate.