A while ago I was browsing Youtube when I accidentally stumbled across OnePotChef and his super easy recipe for a Nutella Cheesecake. It looked so delicious I absolutely had to get my hands on it. It was amazing. I think I should make it again soon.
Ingredients:
- 2 blocks cream cheese (16oz)
- 13oz Nutella (a jar)
- 1 stick of butter
- 8oz of graham crackers, ground up
You will need a round 9in pan and a mixer.
Melt the butter and mix it with ground up graham crackers. Set them out in the pan and flatten into a crust. Put it in the fridge until the filling is ready. In a bowl, blend the cream cheese for about 5 minutes. Gradually add Nutella and continue blending. Once done, pour it into the the crust and leave in the fridge overnight.
Enjoy!
Growing up in Europe, I didn't have access to peanut butter - I didn't even know it existed - but I did have access to Nutella. I can wax poetic for hours in regards to Nutella, but let's stick to the topic at hand. When a friend suggested this particular recipe, I pounced on it immediately. The original recipe can be found here, though I did adjust it a bit to fit my needs (read: higher elevation and my love of strawberries).
Ingredients:
- 1.5 cups of all-purpose flour
- 0.5 teaspoon of salt
- 2 teaspoons of baking powder
- 0.5 cup sugar
- 0.25 cup oil (canola or equivalent of your choice)
- 0.33 cup of buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 8oz of strawberries, chopped into small pieces
- Nutella
- Turbinado sugar, for sprinkling
You will need to preheat the oven to 350F.
- In a large bowl combine all the flour, salt, baking powder and sugar. Add the oil, egg, buttermilk and vanilla extract. Mix everything together until the batter resembles uncooked biscuits.
- Add strawberries and mix thoroughly. If the batter is too dry, add a little more buttermilk or water. Be careful, you don't want it too runny or it will bake wrong.
- Line the cupcake pan with paper cups (I usually use 12)
- Put about a full teaspoon into each cup and make sure it covers the entire bottom. Don't put in too much - we will need more for the top.
- Put just under a half of teaspoon of Nutella into each cup - you don't need much to get the flavor.
- Cover up the Nutella with the remaining batter - about a half of teaspoon each. After all is said and done, you should have filled about 2/3 of each cup.
- Sprinkle a little bit of Turbinado sugar over the muffins.
- Bake for about 18-21 minutes. They are ready when the tops are golden.
Do let them cool a little, though they are best when served a little warm - to make sure the center is nice and gooey.
Enjoy!
