Happy Valentines Day! Now I don’t really do valentines day … but I’ll take any excuse to indulge in a little bit of naughty but nice! And nothing says I love you like a little bit Nutella, Oreo and the freshest juiciest raspberries…enter ‘The Nutella Swirl baked cheesecake with an Oreo cookie base and hidden raspberries”.
Anyway, you won’t believe how easy this cake is and it’s looks amazing once its finished. So go on don’t be afraid say ‘I love you’ xxx
- 28 Oreos ( approx 2 packs)
- 125g of melted unsalted butter
- 560g cream cheese
- 2 large eggs
- 100g castor sugar
- 50ml double cream
- Seeds from one vanilla pod or 1 teaspoon of vanilla essence
- Handfull of fresh Raspberries
- 50g Nutella
- Heat the oven to 180C and line a 8×8 inch baking pan with parchment paper.
- Add the Oreos to a food processor and pulse into fine crumbs. Add the melted butter and pulse until fully combined and moist.
- Pour the Oreo crumbs into the lined pan and press down until firm and there’s an even layer on the bottom. Bake in the preheated oven for 12 minutes and then let it cool slightly
- Add all the ingredients for the filling, except the raspberries ,into a bowl of a stand mixer and whisk until combined, smooth and thick. Thick enough that you can scrape the sides of the bowl and it takes a little while for the mixture to fall back.
- Pour the filling into the prepared crust and spread into smooth layer.
- Press the fresh raspberries into the filling and then smooth filling over the top so the raspberries are hidden. You may not be able to hide them completely , but that’s fine too you’ll just get a hint of pink on the top layer with swirl which can look super pretty too.
- Drop a teaspoon of Nutella on top of the filling and using a cocktail stick or skewer drag the Nutella lightly over the top to create swirls. Be careful not to go deep into the filling you want to just skim the top, do this a few more time until you achieve a pretty swirly pattern. Tip : If the Nutella is too hard , then place the jar in a bowl of hot water for 10 mins to soften a little to help you swirl.
- Bake in the oven for about 40mins. You may want to place some foil over the top around the 30min mark to stop the cake browning. The cake is done when the sides are firm and the center is almost set.
- Switch off the oven an crack open the door and let the cake cool in the oven for about an 1 hour.
- Refrigerate for about 4 hours.
TIP: To make the cake look pretty before you serve you might want to trim off the sides. Enjoy xxx