Preparation

• To start, take the 200 g of dry biscuits like Digestive and crush them into powder. You can use a kitchen robot like the Thermomix, or put them in a plastic bag and crush them with a meat tenderizer.

  At this point, melt the butter in a small pot and mix it with the crushed biscuits.

  Pour this well-mixed compound into the cake pan and press it down well with your hands to create our base. Put it in the fridge to rest.

• First, take the 250 g of fresh cream and whip it with electric beaters. It should be soft whipped, not stiff peaks.

  Set aside the soft-whipped cream for a moment and mix together mascarpone and cream cheese. (This operation can be done by hand or with an electric mixer or stand mixer).

  Meanwhile, soak the gelatin in cold water and wait 10 minutes.

  Put 50 ml of fresh cream in a small pot with honey and heat slightly, then dissolve the well-squeezed gelatin inside.

  Now we can combine, by hand or with an electric whisk, the mascarpone and cream cheese mixture and the cream, honey, and gelatin mixture.

  Lastly, gently fold in the soft-whipped cream, without deflating the mixture.

  To finish the filling of our Nutella cheesecake, it’s time to slightly melt the nutella and mix it into the compound.

• Take the cake pan with the previously prepared base from the fridge and pour over a layer of filling compound.

  Make a layer with Nutella and cover with another layer of filling.

  Place the Nutella cheesecake in the refrigerator.

• For the topping of our cheesecake, we can melt around 250 g of Nutella and cover the cake. Or, as I did, decorate with chocolate flakes or other to taste!