Nutella and coconut cheesecake is the fresh “bomb” dessert much loved especially by Nutella fans.
Children enjoy it very much and often ask for seconds.
- Cuisine: Italian
Ingredients
- 2 1/2 cups crushed dry cookies (for the crust)
- 2/3 cup butter (softened)
- 14 oz fresh cheese (e.g., cream cheese)
- 3 eggs
- 6 1/2 tbsp sugar
- 1 packet vanillin (vanilla powder)
- 5 tbsp Nutella
- 1 1/4 cups desiccated coconut
Tools
- Food processor
- Pan springform pan
- Pans
Steps
Springform pans HERE on Amazon
First, crush the cookies and mix them with the softened butter.
Line a pan with baking paper (better to use a springform pan) and press the crust mixture into it.
Chill in the fridge for half an hour to firm.
Separate the egg yolks from the whites.
Beat the yolks with the sugar until pale and creamy.
Whip the egg whites to stiff peaks.
In a bowl, fold together the egg yolk mixture, whipped egg whites, cream cheese, desiccated coconut and vanillin.
Pour the filling over the cookie base.
Bake in an oven set to 356°F for about 40 minutes.
Warm the Nutella on a plate in the hot oven and pour it over the baked cheesecake.
Finally, decorate by sprinkling desiccated coconut on top.
Indulgent Nutella and Coconut Cheesecake
The Nutella and coconut cheesecake is best appreciated after chilling for a few hours in the refrigerator.
Tip for the recipe: however, prefer good quality Nutella :).
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FAQ (Questions and Answers)
Which fresh cheese is most suitable for preparing the cheesecake?
For preparing the cheesecake you can use any fresh cheese, even ricotta.
