Food & Recipes

Ingredients:

650 grams of cream cheese

(Philadelphia)

400 grams of Nutella

120 grams of sugar

3 eggs

vanilla

200 grams of gocciole extra dark

100 grams of butter

170 grams of white chocolate

200 milliliters of cream (panna fresca)

100 milliliters of milk 

one sheet of gelatin 

one spoon of honey

Steps:

Blend (frulla) the cookies into crumbs (briciole), and add the melted (sciolto) butter.

Press into a tall 20 cm spring cake tin (tortiera apribile), then put in the fridge for half an hour.

An a stand mixer (planetaria) with the whisk attachment (gancio frusta a filo) or by hand, whisk together the room-temperature cream cheese, sugar, vanilla, and one egg at a time.

Pour half of the mixture into the the cake tin and add the Nutella to the remaining half, whisk, and add to the cake tin

Bake at 160° starting with a cool oven until wobbly (oscillante) in the middle.

(To make the white chocolate layer (namelaka) melt the white chocolate over a baine marie, and at the same time (soften the gelatin in water. Warm the milk and melt the gelatin and honey in it, then slowly pour (versa) in the chocolate and stir. Add the cream, stir (mescola), and let cool a little before adding to the solidified (solidificata) cheesecake. Set in the fridge to cool for at least six hours.