Nutella Cheesecake

Directions

• Preheat your oven to 170°C. Line the bottom of your pan with parchment paper and wrap the bottom and sides of the pan twice with aluminium foil (two layers of foil). We will be baking it in a water bath to prevent it from cracking and also allowing it to cook evenly. *Check Notes Below*
• To start with, blend the digestive biscuits in a food processor. To this, add the melted unsalted butter and sugar and mix well. It should resemble wet sand.
• Spoon this mixture into the baking pan and press down gently into an even layer. Bake for 10 minutes and let it cool completely.
• In a large bowl, whisk half of the cream cheese, half of the sugar and the cornstarch until light and combined. This should take a couple of minutes. Do not over whisk as the mixture will start to seperate.
• Add in the balance cream cheese, and eggs – whisking after each addition. Lastly, add in the balance sugar, vanilla extract and cream. Whisk until combined. The mixture should look light and well combined.
• Pour over the cream cheese mixture onto the cooled crust.
• Place the baking tin in a larger flat pan/tray filled with an inch of hot boiling water (this is why we wrap the tin twice with aluminium foil so no water enters the springform tin.) Lower the temperature to 150°C and bake for an hour. Do check the cheesecake halfway and top up the pan below with hot water if it has all evaporated. It is important for the cheesecake while baking to always have water in the pan below to prevent over-browning and cracking.
• The cake should be cooked and have a slight jiggle. Let the cake cool in the pan of water for an hour before placing it in the fridge for at least 6 hours (preferably overnight). Remove from the tin after it has been in the fridge.
• Top it off with a thick layer of Nutella and enjoy!