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2012 Cooking Club Week 7: Baked Nutella Cheesecake
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16-02-2012 9:33pm#1Thought 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
) 39
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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.
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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.0 -
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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?
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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! 0 -
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.
SAS0 -
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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 0 -
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 itTeletextPear wrote: »Between 6 to 8 slices depending on how hungry everyone is
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.0 -
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I could, I actually have a packet of them somewhere around the house I think. Must have a look for them.confusticated wrote: »Could you do it in a small foil case, like a takeaway container, Lovely Muffin? You can get them in pound shops.
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. 0 -
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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.0 -
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