2012 Cooking Club Week 7: Baked Nutella Cheesecake

TeletextPear

Thought I'd put my recipe up a day early as we had none last week.

I figure we've probably all given up on New Year's resolutions to eat healthily by now, so there's no reason not to have a gooey, decadent dessert like this one

Baked Nutella Cheesecake

Ingredients:
250g ginger nut biscuts (digestives would be fine too but I think the ginger cuts through the chocolate nicely)
75g butter, plus extra for greasing the tin
200g nutella
500g mascarpone
3 eggs
1tsp ground ginger
2tbsp cornflour
100g caster sugar



Method:
Grease a 9inch springform tin

Crush the ginger nut biscuits and melt the butter. Mix the two together and firmly press this mixture into the tin. Leave to chill in the fridge for 10 minutes.



Pre-heat the oven to 160C and put a dish of cold water in the bottom of the oven.

Mix the mascarpone, nutella, eggs, caster sugar, cornflour and ginger. (I melted the nutella a little first by putting the jar into a bowl of hot water, makes it easier to get out of the jar and to mix).

Pour this mixture on top of the biscuit base.



Pop the tin into the oven for 50 minutes. After this time, the edges will just be starting to set but the inside will still be gooey. Turn the oven off and let the cake sit in the oven with the door closed for a further hour.

Remove, cut and eat





This cake will keep in the fridge for three days (and possibly longer, but I've never had any left to test that )

Mr Simpson

Definitely going to give this a go, lovely looking recipe.

John Mason

just put this in the oven

Mr E

Evil.

The Hill Billy

I'm not one for cooking 'sweet' things but will deffo be passing this recipe on to Mrs Billy. Nyom!

The Black Oil

Nutella never sits untouched in the cupboard for too long...

emeraldstar

irishbird wrote: »

just put this in the oven

Well?

_blank_

emeraldstar wrote: »

Well?

Here it is!

John Mason

i dont like baked cheese cake and hate nutella but i baked this for Des.


i have to say i was very impressed and will make this again. i think i will put in more ginger and possibly either some orange or lime essence

spiderjazz

After eating about 2/3rd's of the cake from the first post, I can confirm that I will be requesting it to be made again, delicious!

iggy

I'm attempting to make this today.
Have never made anything like this before so prepare for a funny pic later

iggy

That was very tasty.
Will defo make it again - cheers OP

JohnK

I tried this last weekend and it was quite tasty although I think I may have added a bit too much ground ginger as the taste was quite strong. It did taste a bit nicer though once that had mellowed slightly after a day in the fridge.

irish_goat

Would regular sugar and plain flour be ok substitutes?

TeletextPear

irish_goat wrote: »

Would regular sugar and plain flour be ok substitutes?

I think the flour would be fine, apparently the cornflour is just to stop the cake 'cracking' as it bakes and there's so little in it anyway that Id risk it.

My only fear would be that the ordinary sugar could end up being a bit grainy in the mix. But I've never tried baking with it instead of caster sugar so I'm not too sure, anyone else have any thoughts?

Pigwidgeon

Agh this was going so well, smelt so good, the batter before tasted great. But idiot me, when the timer went off I turned the timer of but not the oven, went on my merry way for an hour to let it cool and when I got back it was obviously completely overcooked!

Will be doing it again tomorrow anyway as it was intended for a friends birthday, I'm glad I decided to do it early as I have time to redo it now!

I made a few slight adjustments I'm not a huge ginger person so for the base i used digestives and half a teaspoon of ginger and cinnamon. Then I halved the ginger in the filling, I also added a load of milk and white chocolate chips to the filling. Hopefully tomorrows attempt will be more successful!

BaZmO*

Pigwidgeon wrote: »

...I'm not a huge ginger person.....

Dunno why I thought of this...

Smarten

Hi

Am gonna try this cheesecake tonight. Have never made cheesecake or cooked much before.. Quick question for you? Place for 50 mins in the oven.. What temperature would you use for a fan oven?

TeletextPear

Smarten wrote: »

Hi

Am gonna try this cheesecake tonight. Have never made cheesecake or cooked much before.. Quick question for you? Place for 50 mins in the oven.. What temperature would you use for a fan oven?

I'd go with 150C, hope it turns out well for you!

TeletextPear

Yep that's normal! The hour of sitting in the oven after it's been turned off will help it to firm up a bit, but it'll still be a bit soft anyway once it's done.

davetherave

Saw this thread during the week in the most thanked list from Bazmo's post and decided to give it a go yesterday.
Ommm nommmm nnoommm.

It turns out that I can use an oven for something other than pizzas, pasta bakes and garlic bread.

Can't say that I can trust the weighing scales that I used though. By the time it got to 200 grams of Nutella the 400 gram jar was just about empty. :eek:




Will definitely be making this again.

BaZmO*

davetherave wrote: »

Saw this thread during the week in the most thanked list from Bazmo's post and decided to give it a go yesterday.

Huh?

Loopy

BaZmO* wrote: »

Huh?

:pac:

davetherave

Haha no, on the main page if you click on the down arrow next to my threads you can view the top 50 posts that got the most thanks on the previous day. Bazmo's post of fat b@stard must have been featured in it.

Insect Overlord

I think I've just decided what I'll be doing for the evening! Pics tomorrow.

Edit: I'm going to have to buy a tin first. >_< I'll do this over the weekend instead.

foodaholic

Made this last weekend, turned out well. First time making a baked cheesecake. Really easy to make. Thanks OP

sas

First post here. Tried this over the weekend because I've been lurking here for quite a while and finally decided to have a crack at something.

Anyway, fairly sure I followed the recipe exactly, it doesn't look like the other successes here though.

Tasted really good, no issue there. Wondering maybe if the oven is too hot.

I'm not much of a chef and it's a brand new oven so we're not overly familiar with it yet.

Any suggestions?

TeletextPear

sas wrote: »

First post here. Tried this over the weekend because I've been lurking here for quite a while and finally decided to have a crack at something.

Anyway, fairly sure I followed the recipe exactly, it doesn't look like the other successes here though.

Tasted really good, no issue there. Wondering maybe if the oven is too hot.

I'm not much of a chef and it's a brand new oven so we're not overly familiar with it yet.

Any suggestions?

Did you put the dish of water in the oven with it? I think that and the cornflour are both intended to stop the cake from 'cracking' at the top. But if it still tastes good I think that's the main thing!

sas

TeletextPear wrote: »

Did you put the dish of water in the oven with it? I think that and the cornflour are both intended to stop the cake from 'cracking' at the top. But if it still tastes good I think that's the main thing!

Well that's embarassing......

No, I missed that part.

Thanks, will do that next time.

SAS

The Lovely Muffin

How many servings would you get from the measurements in the opening post?

TeletextPear

The Lovely Muffin wrote: »

How many servings would you get from the measurements in the opening post?

Between 6 to 8 slices depending on how hungry everyone is

The Lovely Muffin

TeletextPear wrote: »

Between 6 to 8 slices depending on how hungry everyone is

Thanks, I'd like to make it, but I am the only one in my house who eats sweet things and I'd never eat a full cake by myself, so will have to give this one a miss until I can feed 6-8 people with it

Although, I have a ramekin set, would it be possible to make a teeny tiny version of this and cook it in the ramkin? Obviously it'd have to be eaten straight from the ramekin as it'd be impossible to take out.

Although the ramekin could make it soggy if it holds the heat for too long.

confusticated

Could you do it in a small foil case, like a takeaway container, Lovely Muffin? You can get them in pound shops.

The Lovely Muffin

confusticated wrote: »

Could you do it in a small foil case, like a takeaway container, Lovely Muffin? You can get them in pound shops.

I could, I actually have a packet of them somewhere around the house I think. Must have a look for them.

Would anyone have any rough measurements for making enough for 1-2 people please?

I've tried dividing the amounts, but am getting weird measurements, this is what I came up with.

I divided the measurements by four and then divided them by two, but don't think they're right tbh.

31.2g - biscuits
9.37g - butter
25g - nutella
62.5 - mascarpone
0.3 - egg - obviously I'd have to use a full egg
0.1 tsp - ground ginger
0.25 tbsp - cornflour
1.25g - caster sugar

I'd really appreciate any help.

Faith

You can't divide up a baking recipe like that. It's chemistry, the ratios are very important. The best you could do would be make 1/3 of the original recipe and hope for the best. That would serve two people. So it would be:

85g ginger nut biscuts
25g butter, plus extra for greasing the tin
65g nutella
170g mascarpone
1 egg
0.5tsp ground ginger
0.8 tbsp cornflour
35g caster sugar

You'd also need to (obviously) use a smaller tin, and reduce cooking time.

Insect Overlord

Success! \o/

BaZmO*

TeletextPear wrote: »

Between 6 to 8 slices depending on how hungry everyone is

Jeez, I'd never eat 8 slices. When I make it I think I'll just cut it into 4 slices.

TeletextPear

BaZmO* wrote: »

Jeez, I'd never eat 8 slices. When I make it I think I'll just cut it into 4 slices.

Ah, the old Jason McAteer classic

MagicMarker

OMG NOM OMG NOM OMG

I only discovered this forum today and now I hate you all.

Little Alex

Very nice, TeletextPear! I use a whole 400g jar of Nutella! :pac:

Padraig Mor

Not sure if it counts as a zombie update, but I made this cheesecake over the weekend with one of the kids. Easy to do and very tasty - although I may add more more Nutella next time to make it more 'chocolatey'.

tom1ie

Can you use Philadelphia cheese for this instead of mascarpone?

Padraig Mor

https://www.boards.ie/discussion/comment/118321707#Comment_118321707

Would be okay I'd imagine. Maybe add a drop of cream as well.

tom1ie

https://www.boards.ie/discussion/comment/118322273#Comment_118322273

Yeah I went with it, didn’t add the cream but probably should have to bring up the fat content.

I’m 30mins into baking it now!

Hope it works out.