Steps for the Amaretto Cheesecake Swirled with Nutella

• To make the Amaretto Cheesecake swirled with Nutella, first prepare the cookie base. Melt the butter in a saucepan and let it cool slightly. Finely chop the amaretti and biscuits in a food processor. Place them in a bowl and add the melted butter, mixing to form a sandy texture. Line the base of a 20 cm (8-inch) springform pan with parchment paper and spread the biscuit and amaretti mixture. Level the base well using the back of a spoon and refrigerate to set for about 20 minutes or freeze for 10 minutes.

  

• In a large bowl, add the mascarpone, well-chilled from the fridge, and cold heavy cream along with the powdered sugar. Whip for a few minutes using electric whisks until you get a fluffy and thick mixture. Add the Nutella and mix for a few seconds from bottom to top with a spatula, leaving the cream marbled. Take the pan from the fridge or freezer and pour in the mixture. Level the surface well with a spoon or a smooth cake spatula and place the cheesecake in the freezer to set for about 3 hours. Remove the cake from the freezer and gently release the circle or ring using a hairdryer, also remove the parchment paper, and place the cake on a serving plate. Transfer the cheesecake to the refrigerator to acclimatize for 1 hour.

  

• Take the cheesecake and decorate the surface with crushed amaretti and Nutella. Serve. And here is the Amaretto Cheesecake swirled with Nutella ready. I hope you enjoy this latest recipe of mine, until next time friends.