Ingredients on the shape of 21 cm:
The basis
Chocolate sugar cookies 200 grams
Butter 80 grams
Filling
Cream cheese 800 grams
Cream 33% 150 ml.
Sugar 150 grams
Eggs 3 pieces.
Nutella 160 grams
Ganache chocolate 50-60%
Cocoa 100 grams
Cream 33% 60 ml.
All ingredients should be at room temperature. Cookies are ground into a crumb with a blender.
Add the melted butter and mix. We shift it into a split form and tamp it on the bottom (it is not necessary to make the sides).
We send the form to the oven heated to 160 degrees and bake for 10 minutes. We take out and cool it. Beat the cheese whisk with sugar and cream until smooth and smooth.
Gradually add eggs and vanilla sugar. We try not to overturn the mass - if the mixture is oversaturated with air bubbles, when baked, the cheesecake can swell and crack.
From the cheese mass, we separate the third and add the nutlet to it. We put the white part into shape and level it.
On top of it we put the walnut part and also level it.
We put the form in a preheated oven to 160 degrees, at the bottom of which there is already a form with boiling water. We bake a cheesecake for about an hour. It is very important not to over-rest the cheesecake in the oven, otherwise it can crack when cooled. Determine the willingness of the cake is quite easy - tap with a spoon on the side of the mold: the finished cheesecake should only be shaken by the middle (5-6 cm in the center). We leave the finished cheesecake for 40 minutes in the oven, then take it out and let it cool down at room temperature. After that, put in the refrigerator for 4 hours, and preferably at night. Cooking ganash. Finely chop the chocolate. Cream we bring to a boil and pour into a bowl of chocolate. Let stand for a couple of minutes, then stir until smooth.
We spread the ganache on the cooled cheesecake and level it. We put in the refrigerator for 20-30 minutes. All - cheesecake can be served. Cut it best with a knife soaked in water - so the cut will be more smooth and beautiful.
Have a nice tea!