Cheesecake melts with happiness more than a gourmet. Decline the traditional American cheesecake recipe; Today we offer you the most delicious recipe for this cake. We wish you all the best in preparing it.


• 200 g of crushed hazelnut wafer cookies
• 200 g of finely chopped toasted hazelnuts
• 105 g of Nutella
 – For the chocolate coating:
• 150 g semisweet chocolate chips
• 1 teaspoon coconut oil (or vegetable oil)
• 50 g finely chopped toasted hazelnuts

1   Line a baking sheet with parchment paper or nonstick mat.

2   Crush the hazelnut wafer cookies and add them to the bowl.
3   Combine hazelnuts and Nutella and mix well (it will be sticky).
4   Place in the fridge for about 30 minutes so the mixture firms up.
5   Shape into teaspoon-sized balls and place on baking sheet and freeze for 15 minutes.
6   While you’re waiting, stir together the chocolate and oil in a medium bowl. Melt the mixture in the microwave until full melted, stirring about 30 seconds. Add the hazelnuts and stir thoroughly to combine.
7   When the truffle balls are ready, insert a toothpick into the truffle and dip into the melted chocolate mixture (like you’re making Buckeyes).
8   Place the truffles onto the baking sheet. Once you’ve finished coating them, place back into the fridge for 15 minutes.




• 65 g all-purpose flour
• 15 g cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking soda
• 75 g granulated sugar
• 1 egg
• 75 g milk
• 15 g butter (room temperature)
• 15 g olive oil
• 1 teaspoon vinegar
• 50 g baked and crashed walnut

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1   Preheat oven to 170 ° C. Butter 17 cm cake pans and dust them with cocoa powder.
2   Mix flour, cocoa powder, sugar, baking soda and salt in a bowl. Add egg, milk, butter, olive oil and mix until smooth about 3 minutes. Add vinegar and whisk a little more. Add crashed nuts.
3   Bake 25-30 minutes or until a tooth-pick comes out clean.


• 500 g Philadelphia cream cheese
• 30 g sugar
• 140 g Nutella
• 1 egg + 1 yolk
• 90 g heavy cream

1   Preheat the oven 110 – 130 ° C and make water bath.

2   Butter cake ring.
3   For the filling, mix the cheese with Nutella, add egg, stir, then add egg yolk and stir again. At the end pour cream and mix to a smooth paste.
4   Put this mix in the tin with the brownie base and bake for 90-120 minutes until it is set, but still has a slight wobble.
5   Cool to room temperature in the oven. When the cheesecake is completely cooled, run a thin spatula or knife around the rim and refrigerate uncovered for at least 6 hours, but preferably overnight.


• 110 g semi-sweet chocolate chips
• 75 g Nutella
• 120 g whipping cream
• 1 tbsp butter, at room temperature

1   Combine the chocolate chips, Nutella, whipping cream and butter in a microwave-safe bowl or water bath.
2   Heat in the microwave for 1 minute, allow the mixture to rest for 1 full minute and then stir delicately for 1 full minute. Repeat the process one more time, heating, resting and stirring for one full minute. At this point, the ganache should be completely smooth and combined, but if there were still lumps remaining, repeat the process again but for no longer than 20 seconds this time; continue doing that until the ganache is smooth and silky.
3   Reserve about 1 cup of that ganache into a small bowl and place it in the refrigerator (you’ll want to leave it there until it has the consistency of fudge frosting, about 3 hours. Stir from time to time to check for consistency.)
4   Pour over the cake and spread it evenly all the way to the edge. Return the cake to the fridge until the ganache is set.

1   Carefully remove the ring from around the cheesecake but leave it on the parchment paper.
2   Put the now fudge nutella ganache in a pastry bag equipped with a medium open star tip and pipe 12 generous swirls around the top.
3   Place a Ferrero Rocher on top of each swirl.