Brownie Bottom Nutella Cheesecake
Equipment
Ingredients
Brownie Layer
butter (melted)
115 g
granulated sugar
200 g
cocoa powder
50 g
all-purpose flour
65 g
large eggs (room_temperature)
2 pcs
salt
1 g
Cheesecake Layer
cream cheese (room_temperature)
680 g
granulated sugar
150 g
large eggs (room_temperature)
3 pcs
vanilla extract
5 ml
heavy cream (room_temperature)
120 ml
Nutella Layer
Nutella
200 g
heavy cream
60 ml
Instructions
Prepare brownie batter
Mix butter, sugar, cocoa powder, flour, eggs and salt to create rich brownie base.
Bake brownie layer
Spread brownie batter evenly in baking dish and bake until just set.
Prepare cheesecake batter
Beat cream cheese with sugar, add eggs gradually, then incorporate cream and vanilla.
Assemble cheesecake layers
Pour cheesecake batter over cooled brownie base and spread evenly.
Bake cheesecake
Bake cheesecake at moderate temperature until center is just set.
Prepare Nutella topping
Heat Nutella with cream until smooth and pourable.
Add topping and cool
Pour warm Nutella topping over baked cheesecake and refrigerate until completely set.
Original recipe
Storage
Store covered in refrigerator. Allow to come to room temperature for 15 minutes before serving for best texture.
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