I love CHOCOLATE and I love CAKE and this creamy, decadent and not overly sweet cheesecake wins the hearts of my guests each and every time I bake it.  The Nutella and cream cheese magically and harmoniously work so perfectly together.  Every bite you take of this silky and smooth cheesecake is absolute joy. Be sure to follow the step by step instructions I have provided for you below in order to achieve optimal results. I bake this cheesecake at a lower temperature as well using the water bath method which makes this cheesecake incredibly moist without any cracks if done right.  This cheesecake will surely impress your guests leaving them wanting a second slice!     





1-1/4 cup of Oreo baking crumbs

4 tablespoons of melted salted butter 


3 extra large eggs, whites separated 

750 grams of full fat cream cheese softened (3 x 250 gram packages)

1/2 cup of granulated sugar 

1 teaspoon vanilla extract

2/3 cup of nutella 



Preheat your oven to 350 degrees and grease your 9 inch springform pan.  In a small bowl mix your melted butter and oreo baking crumbs and firmly press into a 9 inch springform pan.  Feel free to use the back of a spoon to smooth out the edges.  

Bake your crust on the middle rack for no more than 5 minutes and remove from oven to cool as you prepare your cheese.  Reduce your oven temperature to 325 degrees. 

In a stand mixer or with a hand mixer beat your egg yolks together until well blended.  Add your sugar, vanilla extract and 

softened cream cheese and continue to beat on medium speed until the cheese is well combined and the mixture is smooth.

Switch your speed to low and mix in your nutella just until combined. 

In a separate bowl with clean beaters beat your egg whites until they are frothy and soft peaks hold. Gently fold the egg whites into the nutella cheese batter until all combined.  Pour the cheese mix gently over the crust and with a small spatula spread out the cheese mix to evenly level it.  

Place your cheese filled springform pan into a large enough roasting pan measuring at least 14-1/2 inches long x 11-1/2 inches wide and 3 inches deep and fill only the inside of the roasting pan with 1-1/2  to 2 inches of warm water or enough water to reach just under the halfway mark up the side of the springform pan. This is your water bath.  Gently and carefully place your roasting pan in the middle rack and bake at 325 for approximately 60 minutes or until the cake is set. 

Remove the springform pan from the oven and allow to completely cool down on a cooling rack before refrigerating or decorating.  When you are ready to decorate the cake gently release the cake from the springform pan and set on your cake plate.  

Feel free to top and decorate with fresh fruit, confectioners sugar or melted milk chocolate as in the picture above.   

The beauty of this cake is that it will also hold very well for a few days in the fridge therefore it is a perfect dessert to make ahead of time.   


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