Nutella Wafer Cheesecake
A rich, creamy cheesecake layered with Nutella and crunchy wafer pieces, offering a decadent combination of chocolate and texture.
- 300g/10.6oz Oreos (Crushed)
- 100g/3.5oz Butter Melted
- 100g/3.5oz Mascarpone Cheese
- 500ml Fresh Cream
- 2 TBSP Icing Sugar
- 2 TSP Lemon Juice
- 300g/10.6oz Nutella
- 400g/14.1oz Nocciola Wafer Rolls
- 400ml Fresh Cream (Whipped (Top Layer))
- Roasted Hazelnuts (chopped (Decoration))
Line the base and sides of a 23cm/9inch springform pan.
Mix the crushed biscuits with the melted butter and press down over the base of the pan.
Stick the wafer rolls all around the edges and refrigerate for 30 minutes before adding the filling.
In a large bowl add the mascarpone, lemon juice, icing sugar and 500ml fresh cream.
Whisk together until stiff. Fold in the nutella, (before adding the nutella put it in a small bowl and give it a good stir to soften it before adding to the whipped cream).
Pour nutella mixture on top biscuit layer and refrigerate until firm.
Top with the 400ml whipped fresh cream and softly flatten the surface.
With the back of a spoon make indents into the cream.
Refrigerate overnight.
Once set drizzle the top with nutella and decorate with chopped hazelnuts.