- 24 Nutter Butter cookies
- 1/3 cup butter, melted
- Put the cookies in a food processor & pulse until they become fine crumbs. Add the butter & stir to incorporate. Press the crumbs in the bottom of the prepared spring form pan. Bake at 350 for about 15-20 minutes or until golden. Set aside to cool completely.
CHEESECAKE
- four 8-0z. packages of cream cheese, room temperature
- 1 2/3 c. sugar
- 1/4 cup cornstarch
- 1 Tbsp. pure vanilla extract
- 2 extra large eggs
- 3/4 cup heavy or whipping cream
- Preheat oven to 350 degrees F.
- Butter generously a 9 inch spingform pan. With aluminum foil, cover the bottom & extending all the way up the sides of the pan.
- Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the sides of the bowl after each. Increase the mixer speed to medium & beat in the remaining 1 1/3 cup sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each addition. Beat in the cream just until it’s completely blended. Be careful not to overmix!
- Gently spoon the batter into the foil-wrapped springform & place it a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake the cake at 350 degrees F until the edges are light golden brown & the top is slightly golden tan, about 1 1/4 hours.
- Remove the cake from the water bath, transfer to a wire rack, & cool in the pan for 2 hours, cover with plastic wrap & refrigerate (while still in pan) until it’s completely cold, about 4 hours.
NUTELLA GANACHE
- 1 1/2 cup Nutella
- 1 cup heavy cream
- Heat the cream over low heat, just until you see little bubbles appear around the edges. Be careful not to burn. Place the Nutella in a medium bowl. Pour the heated cream over the Nutella & let it sit for a minute or two to allow the Nutella to melt. Stir slowly to incorporate and to smooth out the Nutella. Set aside to cool. It will thicken as it cools.
- When the Nutella & cheesecake are completely cooled, pour the ganache over the cake. Pour it in the center & allow the ganache to run down the sides & cover the cake. You may need to give it a little help by pushing some of the ganache lightly over the edge of the cake. Let the cake set & the Nutella to firm up.
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