Nutella and Caramel Cheesecake
, Updated Jan 18, 2021
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This baked Nutella and salted caramel cheesecake is out of this world delicious! Make it a day ahead to allow for it to set before serving. Post was sponsored by Lurpak.
I don’t often make cheesecake. Not because I don’t love it but because I love it a little too much. I usually end up sneaking too many tiny slices… Becuase everyone knows if a slice is tiny it has no calories. What do you mean that’s not how it works?
But for all its addictive properties, cheesecake is an ideal make-ahead dessert as it actually benefits from being left in the fridge overnight to set. So if you are looking to impress without having to stress (that actually rhymed. I am hanging my head in shame) this is the recipe for you.
I made mini versions of this when I was playing around with the Lurpak Cook’s Range clarified butter. My first attempt was incredibly tasty but sunk horribly in the oven and did not look very appealing. Thankfully a little tweaking resulted in a beautiful dessert which I served at my Lurpak dinner party.
A word of warning: this cheesecake has got three different kinds of soft cheese, Nutella, salted caramel and peanuts. It is rich yet light and out of this world delicious. Resistance is futile. If homemade salted caramel scares you or you are short of time then Bonne Maman do a good version.
Nutella & salted caramel cheesecake
Prepare this delicious Nutella and salted caramel cheesecake the day before you serve it to allow it to set completely in the fridge.
Ingredients
- For the crust
- 185 g | 6.5oz digestive biscuits or graham crackers
- 50 g | 1.7 oz honey roasted peanuts
- 75 g | 2.6oz unsalted butter melted
- 2 tsp cocoa powder
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- For the filling
- 250 g | 8.8oz mascarpone cheese
- 250 g | 8.8oz ricotta cheese
- 200 g | 7oz full fat cream cheese
- 100 g | 3.5oz sugar
- 3 large eggs separated
- 60 g | 4 tbsp Nutella
- 3 tbsp salted caramel
- 1 tsp vanilla paste
- Pinch salt
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- To decorate
- Salted caramel
- Honey roasted peanuts lightly crushed
Instructions
- Preheat the oven to 170C | 325F.
- Put the biscuits, cocoa powder and peanuts in a food processor and pulse in short bursts until they are crushed but not completely powdered. Add most of the melted clarified butter and pulse again (or mix by hand) until thoroughly combined. The crust should hold its shape if pressed - if it's too crumbly add a little more of the clarified butter.
- Spray a deep-sided 20cm (8in) cake tin (ideally springform) with Lurpak cooking mist (or cake release) and carefully line the base and sides with two layers of baking paper.
- Tip your crust mixture into the tin and pack it down with the back of the spoon or base of a glass. Make sure you have an even, sturdy base.
- Bake for 15 minutes then cool completely. The base can be made a day in advance and kept in the fridge until needed (in the tin).
- Preheat the oven to 170C | 325F.
- Mix the three types of cheese with the egg yolks and vanilla until smooth.
- Whisk the egg whites with the pinch of salt and gradually add the sugar until you have firm (but not stiff) peaks.
- Spoon 1/3 of the meringue into the cream cheese and vigorously mix it in to loosen. Fold the rest in gently, scraping along the bottom of the bowl as you do.
- Put 1/3 of the cream cheese mixture into a separate bowl then mix in the Nutella and salted caramel.
- Pour the remaining 2/3 into the prepared tin over the baked crust and smooth.
- Spoon the Nutella cream cheese on top and swirl it in using a knife. You want to create a marbled effect.
- Place the tin on a baking tray and bake for an hour and a half or until mostly set with a slight wobble in the middle.
- Turn the oven off and leave the cheesecake to cool with the door ajar for two hours. Once cool, put in the fridge for a few hours or, ideally, overnight.
- When you are ready to serve carefully remove from the tin and peel the paper off the sides. Carefully transfer on to a plate or cake stand. Drizzle with salted caramel, sprinkle with crushed peanuts and serve.
I'm going to make this today as my birthday cake, I hope it looks as good as yours. I also love the tea plates you used in the photos…do you know the name/pattern? Thanks, Kellie 🙂
Hope it turns out well! Remember it needs several hours chilling in fridge… The plates are vintage and quite old.
Umm….yes please!
Is this a dream?? 🙂 This looks unbelievably good. M&S also do a reasonably good salted caramel…but the Bonne Maman jars are prettier!
OMG!!!! I think this is my dream cheesecake!!! I will definitely try it very soon!!! Thanks a lot for sharing and happy caking 🙂
This is pretty much my dream cake… I have no words it looks amazing. Pinned!
OMG that looks AMAZING!
good lord, heaven to betsy!… this is simply stunning. I do love a cheesecake but combining it with my two favourites of nutella and salted caramel… well, i've died and gone to heaven!
Thanks Dom : ) Not much danger of healthy eating going on with that around! Very decadent. Lets pretend it's made of kale and quinoa shall we?