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Welcome, I'm Tasha from Michael's Chūbō
Today's show is Oreo crust, Nutella
Cheesecake.
Let's go over the ingredients
eggs, sugar
cream cheese, Nutella
or hazelnut spread
Please watch my #22 video for
homemade Nutella hazelnut spread recipe
Ricotta cheese, heavy cream,
unsalted butter
vanilla extract, salt
and Oreo cookies, with the insides taken out. For ingredients and measurements,
please visit our Michael's Chūbō website.
First, we will be making the
crust of the cheesecake
Butter a pan like this
and in a food processor, add Oreo cookies and butter
preheat oven to 180℃
When the Oreo cookies
look shiny,
almost like they're damp, next step is to
start putting this into the pan
Add little by little, and pat down
push slowly towards the edges.
Should look something like this
Next we will bake this. 10 minutes have passed
Let's take it out of the oven
Let's see what it looks like.
While we wait for the crust to cool,
we will make the cheesecake batter.
In a bowl, add cream cheese.
Smooth out the cream cheese with a hand mixer
Add Ricotta cheese
heavy cream, eggs, sugar
vanilla extract
and salt
When the ingredients blend together and looks smooth
your cheesecake batter is done.
Now that the crust has cooled down, pour half of the batter into it.
With a spatula,
very carefully
spread the batter
to the edges. With the remaining batter,
add hazelnut spread and mix
Like before,
pour this carefully on top of the first layer
Next put this in the oven set at 180℃ and bake for 30 to 40 minutes
30 minutes have gone by
let's take the cheesecake out of the oven
Now that the cheesecake has baked,
put in the fridge for at least 3 hours
let it cool completely, then cut
There you have, Oreo crust Nutella cheesecake
Thanks for watching. Enjoy!