Nutella Cheesecake

Ingredients

• 1 1/2 packs plain biscuits of any kind you have on hand (about 20 biscuits)
• 50 g melted butter
• 1 1/2 cups cold milk (we will use the milk in two batches, not all at once)
• 500 g unsalted cream cheese
• 1/2 cup powdered sugar
• 1 carton, 200 ml, liquid cream
• 1 cup whipping cream powder
• 2 tablespoons Nutella or a similar chocolate spread
• 2 gelatin sachets
• 1 tablespoon cocoa powder
• Note:
• These ingredients are enough to make a 28 cm cheesecake pan.
• Be sure to use enough gelatin to keep the cheesecake firmly set.
• Nutella cheesecake recipe and method from our friend and cook on the Shou Tabkhin Today website:
• Claudette Ktenasho
• Click on Claudette Um Mores's name to visit her personal page on our website and enjoy all her delicious recipes.
• To prepare Turkish biscuit dessert the Claudette way, click on this link:
• Turkish Biscuit Dessert Without Eggs
• For more Turkish dessert recipes, click on this link: How to Make Turkish Sugar Berry Dessert
• For more of Um Mores's delicious recipes, here is the link: How to Make Shish Barak

Method

1. First, prepare the cheesecake base.
2. Place the biscuits in a food processor to crush and grind them.
3. Add the melted butter to the biscuits in the food processor along with 1/4 cup of the cold milk, then continue processing until the mixture becomes dough-like.
4. Press the biscuit dough evenly into a cheesecake pan, place the pan in the refrigerator, and start preparing the second layer.
5. Place the cream cheese in a bowl, add 1/2 cup powdered sugar, and mix well. Then add the remaining cold milk, whipping cream powder, and liquid cream.
6. Whisk the cheesecake filling well, then add the Nutella and continue whisking.
7. Dissolve the 2 gelatin sachets in 1 cup of hot water, making sure the gelatin dissolves completely.
8. Once the gelatin has dissolved, add it to the cheesecake filling through a strainer to make sure there are no lumps.
9. Continue mixing, then finally add 1 tablespoon cocoa powder (just one tablespoon for the whole recipe), sifting it in and whisking it into the cheesecake filling until smooth and combined.
10. Pour the rich chocolate filling over the biscuit layer.
11. Place the Nutella cheesecake in the refrigerator for about 4 hours, or until it sets well.
    Timers: 240 min
12. Melt a little Nutella using a bain-marie, meaning placing the chocolate pot inside a larger pot with boiling water.
13. Pour the melted Nutella over the cheesecake and decorate with chocolate pieces, or as desired.