200g biscuits, I used Bakers Nutticrust
60g unsalted butter
3 tsp gelatine powder
3 tbsp water
500g cream cheese, softened
1/2 cup soft icing sugar
1 cup Nutella
1 cup double cream
1/2 cup heavy/thickened cream (for whipping)
Nutella to drizzle
Prepare your baking tin. This recipe is versatile and can be made in a lined 20cm cake tin, or lined cupcake tin.
Place biscuits in a food processor. Blitz until they become fine crumbs. Add melted butter, then blitz again until combined.
Place the crumbs into prepared pan of choice, pressing evenly and firmly onto the base.
Place water in a small bowl then sprinkle the gelatine powder over it. Set aside 5 minutes. This process is called blooming. Microwave the gelatine for 15 seconds to melt, stir, then let it stand for 5 minutes to cool.
In the meanwhile beat cream cheese, Nutella, and icing sugar until smooth and combined. Add the cooled gelatine and beat another 20 seconds.
In a separate bowl, whip the cream until stiff peaks form. Add one-third of the whipped cream to the Nutella mixture and gently fold until just combined. Fold in another third of the cream the same way. Then fold in the remaining cream.
Pour the mixture into the prepared tin and place back in the fridge for at least 1 hour to set.
Place cream, Nutella, and chocolate into a heatproof bowl. Microwave in two 30-second intervals, stirring in between, until smooth and allow to cool.
Allow ganache to cool for a few minutes, then pour over the cheesecake making sure to spread it over the surface evenly.
Refrigerate cheesecake for at least 3 hours.
Pipe dollops of whipped cream on the cheesecake, then drizzle with Nutella. Sprinkle over crushed biscuits and enjoy!