When it comes to cheesecake, I have one rule: Never use flour in the batter. Well all right, I have two more: don’t add cream and mess with the texture of your cheesecake and always, always opt for a baked cheesecake.
The idea has its roots in a recipe from Hershey’s Incredibly Easy Desserts. I’ve never made a chocolate or a mocha cheesecake so this was new and I couldn’t wait to give it a try. Despite Rule #1 (and I promise you I flinched when) I added 2 tablespoons of flour. I knew I had made a mistake right then. This recipe was not for me. The cheesecake was dense and tough. Difficult to cut into and the flavors strong and overpowering. I like my cheesecake light and airy. And, of course, creamy.
Okay, now we come to my variation. I went back and made this cheesecake again. This time, no flour, no cocoa. The batter was flavored with coffee and nutella. The texture this recipe yields is creamy, almost custard like – moist and rich cheesecake. The rich nutty flavor plays off well against the strong coffee.
Over to the recipe: Creamy and dreamy. Sweet nutella and strong coffee. A special dessert.
- 1 cup oreo cookies roughly chopped
- ¼ cup butter melted
- 1 (8 oz) packages cream cheese
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup Nutella
- 2 tablespoon instant coffee, dissolved in 2 teaspoon boiling water
- Preheat oven to 350F and grease a 5″tin loose bottom tin generously.
- In the food processor, blitz the oreo cookies and melted butter.
- Press evenly into the cake tin and set aside
- In the bowl of an electric mixer, beat the cream cheese until fluffy. Add sugar and beat until well combined.
- Add eggs and vanilla and beat until light and fluffy.
- Add the nutella and coffee mixture into cream cheese and beat on low speed to combine.
- Pour over oreo crust and bake in a bain marie for 30 – 40 minutes or until the centre of the cheesecake is set but slightly jiggles when touched. Let it sit in the oven for one hour after after it has been turned off.
- Remove from oven and cool completely. Chill for 4 hours to overnight before serving.
If you’re all about pairing nutella and coffee, you must have a look at these Hazelnut Coffee Muffins.
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Happy Baking!
OMG! I need to make this cheesecake! Coffee and Nutella! Your a genius!!!!
Oh wow! How creamy and luscious this looks! I love the pairing of coffee and chocolate. This cake is such a beauty. I’m always in awe of your wonderful baking! : )
I think I just drooled all over the place! This cheesecake is all kinds of amazing!
It’s official – I want to eat everything you make. This cheesecake looks luscious!
OMG! This cheesecake looks soooooo good! I am adding this to my must make list! Wow! gorgeous! :)
This is so sinful! I’m a huge sucker for cheesecake so you know I’ll be making this soon! :)
oh wow, this is definitely my dream come true! Nutella, cheesecake and coffee. All I need is to add chocolate.. maybe have this cake with hot chocolate? This definitely goes right to the top of my “to make” list. Thank you :-)
I am not fond of cheesecakes but I will remember your rules and this one looks swell :)
Divine! That is one exquisite combination.
Cheers,
Rosa
Good for you for making a new version! This looks wonderful-a tough cheesecake is a terrible one!
You know how much I dislike chocolate, right? That totally goes out the window when the word chocolate is tacked on beside it. I adore, and I mean ADORE cheesecake. This looks and sounds amazing. The only thing that would have made it more awesomer would be if there was a secondary caramel drizzle as well. :)
oh my goodness, pardon my drool! this is one BEAUTIFUL cheesecake! I’m seriously in awe, these flavors go SO well together – the nutella and espresso combination – to die for. It looks too gorgeous to eat (almost) ;)
I love the photo with the recipe on it, really nice with the visual and written combined like that!
this is not a good thing to see before dinner!! its just not fair!!! sinfully delish… what else can one say!!
A 5″ tin? British measurement mm or American inch? Very hard to find that size in the US, we have 4″, 6″ or 7″ and up. I would opt for a 6″ for this recipe but I’ll need to buy that size pan and will rarely use it. I doubled the recipe and will try it in a 9″ springform pan.
I actually bought mine a couple of months ago and it has proved very handy. A cheesecake of this size yields the perfect portion for 3-4 people. If you used the recipe as is and baked it in a 9″ tin, you’ll land up with a very thin cheesecake. If you’re using a 9″ tin I recommend you increase it by 11/2 times and that too would work perfectly.
I like all different kinds of cheesecake prepared in all different kinds of ways. But Mr. Hungry Couple is all about the creamy so he’s completely agree with you on this one!
What a unique cheesecake! My absolute favorite is Ricotta Cheesecake with Pistachio Crust – I haven’t had that in so long just talking about is making me want it!
Yes, I also prefer baked cheesecake, the texture and flavor is so different than the one that needs cold. I guess adding flour and/or cocoa gives a kind of cake texture, yeah, not for me, I like your version, so creamy…
Oh my, this looks AMAZING. I swear, if this was in the house right now, I’d have a huge slice for breakfast. It’s been way too long since I made a cheesecake – might have to make one this weekend!
Anything with espresso has my name written all over it :-)
Thank you for the infor on not to add cream into cheesecake. I have made I think about 3 different types of cheesecake and have never used flour.
Beautiful transformation and great outcome. Nutella does have a great impact when added into cheesecake.
Love your nutella expresso cheesecake, all my favorite elements are in there!
drooling on myself… :)
Outstanding!! I wish I could just stick a fork in it and enjoy!! Have a wonderful weekend my friend. :)
OMG! I am back to South beach diet and you are tempting me with a cheesecake. Not so right girl! Coffee and Nutella together – umm mind blowing combination. That dessert will be a total YUM
I just bought two jars of Nutella (on sale!), so this looks like a great recipe to try.
I love version #2 !! looks great.
The cheesecake looks so pretty. Glad you were able to share your version of the recipe.
This is one dreamy and very creamy cheesecake. I love coffee and Nutella and need a slice now;)
I agree! No flour. This nutella cheesecake looks heavenly. How I wish I had a slice! Thank you for sharing another delectable dessert.
The combination of Nutella and espresso in a cheesecake sounds fantastic!
I’m going to be staring at this cheesecake all day. Glad it’s not sitting in front of me because I would spend my day eating it! Absolutely gorgeous!
WOW!! Girl, we need to be neighbors! I would eat all your food!! :)
This is so cool! Every time I come to your blog it is such a treat. I really want to try this one but don’t if i would be able to.
Beautifully done! I’ll have to look at my favorite cheesecake recipes to see if they contain flour…I’m thinking most do not!
I don’t make cheesecakes often but when I do, I’m never brave enough to change up the recipe as you did here. Looks like your changes were a wonderful success. Your *revised* cheesecake looks very moist and delicious.
This made me laugh in sympathy. I cannot tell you the number of times I have followed a recipe despite my better judgment and then wished I had followed my instincts. Now despite saying all that you should know that the best cheesecake I have ever made has a cup of cream in it, so I will have to disagree with you there. But no flour. :)
This looks delicious. I confess I am not a nutella fan, but still….
Oh yes, to me nutella is the star on this beautiful cheesecake. Looks so delicious.
That’s a fantastic looking cheesecake! I love nutella, can’t get enough of it…you’re making me drool!
Oh my goodness! The perfect combination. I have a confession: I’ve never made cheesecake before. I know. But this is seriously inspiring me…
Hi,
I want to try this recipe but i am quite confused with the amount of the instant coffee powder. is it really 2 tablespoons or just 2 teaspoons? i think it’s quite hard to dissolve 2tbsp of coffee into 2 teaspoons of boiling water :-)
Hi Sue,
It is 2 tablespoons of instant coffee powder. I shouldn’t be all that difficult to dissolve. If you like you can add 1/2 more teaspoon of water but be sure not to make the mixture to watery as it would have an effect on the consistency of the batter. All you need to make sure is everything is dissolved and there are no clumps of coffee powder in the batter.
Hope that helps!
A
Ok..thanks for the explanation :-)
Wow, I’m drooling at my desk right now staring at your gorgeous photos of this perfect cheesecake! It looks so rich, creamy, and decadent. And you can’t go wrong with Nutella and coffee. I haven’t baked a cheesecake in years but I think this one will have to made an appearance in my holiday baking this year.
Gorgeous and rich! So tempting!
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Your cheesecake looks gorgeously chocolaty and gooey – send me a slice please?!
This is so beautiful that I nearly wanted to cry…the open, sliced shot is to DIE FOR! It looks so creamy and decadent =)
I can not compete with you in baking. The nutella cheese cake that I baked is not even close, to your picture. But the taste was finger licking delicious and I give you 5 stars for that.
Aww.. Thanks Neetu! And I’m so glad your family enjoyed it too! :)
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I made it! This was my first cheesecake in bain marie, and my first time leaving the cake in the oven after it finished baking. And the results are AMAZING! Absolutely delicious. There should have been more stars here than 5 :-).
I made changes, of course. First, I used cottage cheese (pureed in food processor to make it smooth). Second, I used a hazelnut crust, inspired by Jane’s walnut crust (http://theheritagecook.com/vanilla-bean-cheesecake-with-walnut-crust-and-creamy-chocolate-sauce-gf/). And third, I reduced the sugar, I only used 1/4 of the amount.
I was about to add flour to compensate for the fact that I am using lighter cheese, but then I read your “no-no” to using flour in cheesecakes, and I did not :-). I think you are right about that and I was missing out all this time!
I also had serious doubts about adding coffee. I had messed up a couple of chocolate recipes before by using coffee, and I was thinking about skipping it. So I prepared coffee, and made the whole nutella cheesecake mixture, and then combined 1 tsp to try. It tasted good, so I added the coffee. I can’t say I feel much of it in the final cake, but I can definitely say that the final cake is heavenly, so I am glad I added the coffee :-).
And, also inspired by Jane, I wanted to make some kind of sauce, so I made a nutella sauce (nutella and milk half half from Martha Stewart). And then poured it over the cheesecake before serving.
The greatest thing about this cake is that it is so satisfying that you can eat only one small slice and feel fulfilled and happy :-). So I still have plenty. And I am hoping to take a pic and post it, but I am afraid my photography will not do this amazing cake justice.
You know, I’ve been eying it for a month, and usually when the expectations build up so much you feel disappointed with the final product. But this one exceeded all my expectations. Thank you so much for this wonderful recipe! And Happy Thanksgiving!
Wow! You just made my day!! I’m so glad you it turned out well for you! The hazelnut crust sounds amazing. I’ve never baked with cottage cheese but your results are surely going to make me try it one day!
Thank you so much for your feedback. Really appreciate it. :)
Cheers! And Happy Thanksgiving to you too!
Anuradha
Everyone loved it! I made it for Thanksgiving and it went quick. I would like to double it to make a more substantial cheesecake next time. Thanks for a fantastic recipe!
Thanks Tony! SO glad it turned out well. If I didn’t bake twice a week – I’d make that double batch too! :)
I finally posted my version of your cheesecake. I ranked it 6 star out of 5 :-). Thank you once again!
Aw.. Thanks Elana! :)
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