Nutella and coconut cheesecake is the fresh “bomb” dessert that is especially loved by Nutella enthusiasts.
Children eat it very willingly and love to have seconds.
- Cuisine: Italian
Ingredients
- 10.6 oz dry biscuits
- 5.3 oz butter
- 14.1 oz fresh cheese
- 3 eggs
- 2/3 cup sugar
- 1 packet vanillin
- 5 tablespoons Nutella
- 3.5 oz coconut flour
Tools
- Food Processor
- Springform Pan with clasp
- Cake Pans
Steps
Springform pans HERE on Amazon
First, crush the biscuits and mix with the softened butter.
Then line a cake pan with parchment paper (it’s better to use a springform pan) and spread the mixture.
Refrigerate for half an hour to set.
Separate the yolks from the whites.
Beat the yolks with the sugar until frothy.
Whip the egg whites until stiff.
Mix together in a bowl the eggs and sugar, whipped egg whites, cheese, coconut flour, and vanillin.
Pour the obtained cream onto the biscuit base.
Bake in the oven set to 356°F for about forty minutes.
Warm the Nutella on a plate in the warm oven and pour it over the baked cake.
Finally, decorate by adding coconut flour on top.
Delicious Nutella and Coconut Cheesecake
The Nutella and coconut cheesecake is best enjoyed after cooling in the fridge for a few hours.
Recipe tip: Always opt for quality Nutella :).
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FAQ (Questions and Answers)
What fresh cheese is most suitable for making cheesecake?
Any fresh cheese can be used to make cheesecake, even ricotta.
