On summer you should eat plenty of vegetables, lots of fruits, eat light foods and drink a lot.

The key is "you should": I love vegetables (while I simply like fruits), but it would be a sad life without a nice "boost of life" from time to time?!

So why don't indulge, once in a while, and enjoy a nice and fresh dessert, although not a very light one?! And what's better than a Nutella cheesecake, to spoil yourself?!

I know, I sound like a Nutella spot (but Nutella is a product of my homeland, so I might be entitled to publicize it), but actually all started with another idea and another recipe, by Alessia of Muffins, cookies ed altri pasticci for a Ferrero Rocher cheesecake (and Rocher aren't so far away from the Nutella … they came from the same family), that I tried a year ago, and won me for its simplicity and for its great taste.

So, for a nice Piedmont-themed dinner with friends (but not too Piedmontese … at least I wanted to skate over the tradition for the dessert, 'cause Russian salad, Barbera risotto, and castelmagno risotto had already given an adequate taste of Piedmont – to quell any criticism, you have to know that I made a goodie-bag bonet for all my guests … none should leave my house unhappy!) I wanted to repeat the successful cheesecake experiment, but I reminded of a tragic truth: in summer, because of the hot weather, no Ferrero Rocher (you can't find them in the stores).

So I had to fall back on what, making everybody unhappy? I had to fall back on the hated Nutella (I'm kidding, uh .. let's say that if I spent a nanosecond more to photograph the cake, maybe I wouldn't be here talking … and I start to think that the blurred area in the top of the picture can be a fingerprint of some impatient friend on the camera)!

In short, a little reworking that left everyone with full-mouthed (and not open-mouthed).

 

NO BAKE (so it's summery) NUTELLA CHEESECAKE

Ingredients (for a 24 cm in diameter cake)

For the base

* 200 g cookies (like Digestive, Petit and similar. I used some petit ad some chocolate chips and oatmeal digestive.. I know, I'm dissolute). I increased the base doses, 'cause my mold is bigger than Alessia's.

* 100 g unsalted butted, melted

For the cream (doses are the same here, with Nutella sostitution: so you'll have a thicker base and a non so thick layer of cream)

* 200 g Nutella

* 100 g ricotta

* 2 eggs

* 80 g granulated sugar

* half a coffee (espresso) cup, cold

* a pinch of salt

To garnish

* chopped hazelnuts

* dark chocolate chips

* Nutella

Procedure

Crush (but not too much: I like to feel the cookie texture in my mouth) cookies in a food processor; place the crushed biscuits into a bowl and add melted butter, stirring until you have an homogeneous mixture. Cover the bottom of a spring form pan with baking paper, making sure to tuck the excess paper under the pan (so it will be easier to slide the cake on a serving dish) and close the cake ring (so the parchment paper, will be stapled). I know, I've said that for the ice cream cake, but repetita iuvant. Spread the cookie crumbs and butter mixture on the bottom of the pan, level with the back of a spoon and place the pan in the refrigerator to cool down while you prepare the cream.

In a bowl beat the egg whites with a pinch of salt until stiff and leave aside (in the fridge). In another bowl whip the egg yolks with sugar until mixture is light and fluffy; now, always whipping with electric whips, add ricotta, Nutella and cold coffee. Now incorporate egg whites gently with a spatula or wooden spoon, stirring from the bottom up, making sure the mixture doesn't deflate.

Pull out the mold from the fridge and pour the cream on the cookie base and level it with a spoon or a spatula. Leave the cheesecake in the fridge for at least two or three hours before serving.

Before serving, garnish it with chopped hazelnuts, dark chocolate chips and with a few clumps of Nutella … some of you are saying whipped cream?! You're dissolute, too, I see!!

PS: Don't be careless as me: plan a number of Nutella clumps equal to the number of your guests to avoid the "assault on the diligence" effect and/or the "good people that fight for a Nutella clump" effect.
 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.
m4s0n501