Coconut Nutella Cheesecake: the perfect match…
Cheesecakes, especially the classic NY, have been making their way around the world, in ever new and original versions, baked or cold-baked like the coconut and Nutella cheesecake we offer here! You will discover a cheesecake base made in the traditional way with butter and cocoa cookies (we chose cereal ones) to which we added a pinch of raped coconut.
Ingredients (for an 18cm / 7-inch springform pan):
Base:
- 90g (3.2 oz) chocolate biscuits / chocolate graham crackers
- 30g (1/3 cup) desiccated coconut
- 75g (5 1/3 tbsp) unsalted butter
Filling:
- 250g (1 cup) coconut yogurt
- 160g (5.6 oz) cream cheese
- 45g (6 tbsp) icing sugar / powdered sugar
- 30ml (2 tbsp) coconut milk
- 200ml (3/4 cup + 2 tbsp) double cream / heavy whipping cream
- 10g gelatin sheets / 1 envelope (7g) powdered gelatin
Topping:
- 200g (3/4 cup) Nutella
- Desiccated coconut, as needed for sprinkling
How to Prepare Coconut Nutella Cheesecake:
- To prepare the coconut and Nutella cheesecake, start by buttering and lining an 18-cm hinged mold with baking paper. Continue by preparing the base: melt the butter over very low heat, then blend the cookies in the mixer, transfer the powder to a bowl and add the coconut rapè.
- Give it a quick stir before adding the butter melted earlier and allowed to cool. Now even out the mixture.
- Transfer the mixture to the mold and compact it with the back of a spoon. Set to firm up in the refrigerator for at least 30 minutes. Move on to the cream: soak the gelatin in cold water for about 10 minutes.
- Pour the coconut yogurt into a bowl, add the spreadable cheese and powdered sugar.
- Stir to incorporate all ingredients. Drain the gelatin at this point and pour it into a saucepan along with the coconut milk, melt over gentle heat, stirring continuously. Pour over the cream.
- Mix well and whip the cream until stiff. Then add it to the cream.
- Take care to incorporate it gently by making gentle movements from the bottom to the top. Transfer it to the cookie base and level the surface.
- Put the cake to firm up in the refrigerator for at least 2 hours (better 3 or 4 hours so that it is firm). After the time has elapsed retrieve the cake from the refrigerator, pour Nutella into a bowl and work it with a spoon to soften it. Then pour over the surface of the dolc and spread it evenly with the back of a spoon.
- Gently lay three strips of baking paper, slightly spaced apart, on one of the edges of the cake, drop in the coconut rapè and there you have your coconut and Nutella cheesecake ready.
Bon Appétit!
