Gino D’Acampo No-Bake Nutella Cheesecake Recipe

I love baking and I enjoy trying out new recipes from famous chefs. I recently tried making Gino D’Acampo’s Nutella Cheesecake. It’s a rich dessert that mixes creamy cheesecake with delicious Nutella flavor.

This recipe is great for people who love chocolate and cheesecake. Here is a full story about how I made this delectable dessert, including some helpful tips and thoughts from my kitchen.

Ingredients

For the base:

• 250g digestive biscuits
• 100g unsalted butter, melted

For the filling:

• 500g full-fat cream cheese, at room temperature
• 100g icing sugar, sifted
• 300g Nutella
• 1 tsp vanilla extract
• 300ml double cream

For the topping:

• 100g Nutella, melted
• Chopped hazelnuts (optional)

Equipment Needed

• 23cm (9-inch) springform cake tin
• Food processor or rolling pin (for crushing biscuits)
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Cling film

Step-by-Step Process

Step 1: Preparing the Base

1. Crush the Biscuits: I started by placing the digestive biscuits in a food processor to crush them into fine crumbs. If you don’t have a food processor, you can put the biscuits in a plastic bag and crush them with a rolling pin.
2. Mix with Butter: Next, I mixed the biscuit crumbs with the melted butter until they were well combined. The mixture should resemble wet sand.
3. Form the Base: I pressed the mixture firmly into the base of the springform cake tin, using the back of a spoon to ensure it was evenly spread and compact. Then, I placed the tin in the refrigerator to sit while I prepared the filling.

Step 2: Making the Filling

1. Beat the Cream Cheese: In a large mixing bowl, I beat the cream cheese until it is smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
2. Add Sugar and Nutella: I added the sifted icing sugar and continued to beat the mixture until it was well combined. Then, I incorporated the Nutella and vanilla extract, blending until the mixture was smooth and uniformly colored.
3. Whip the Cream: I whipped the double cream in a separate bowl until it formed stiff peaks. This took a bit of patience, but achieving the right consistency is important to ensure the filling sets properly.
4. Combine: Gently, I folded the whipped cream into the Nutella mixture using a spatula. This step should be done carefully to maintain the airiness of the whipped cream, which gives the cheesecake its light texture.

Step 3: Assembling the Cheesecake

1. Pour the Filling: I poured the Nutella filling over the chilled biscuit base, smoothing the top with a spatula.
2. Chill: I covered the cheesecake with cling film and placed it in the refrigerator to set for at least 4 hours, although overnight is preferable for the best results.

Step 4: Adding the Topping

1. Melt Nutella: Once the cheesecake was set, I melted the additional Nutella for the topping. You can do this in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth.
2. Decorate: I drizzled the melted Nutella over the top of the cheesecake. For an added crunch, I sprinkled some chopped hazelnuts on top. This step adds a lovely texture contrast and enhances the presentation.

Final Thoughts and Tips

Making Gino D’Acampo’s Nutella Cheesecake was a rewarding experience. The process was straightforward, and the result was a beautifully decadent dessert that impressed everyone who tasted it. Here are a few tips from my experience:

• Room Temperature Ingredients: Ensure that the cream cheese is at room temperature before you start. This helps it blend more smoothly and prevents lumps.
• Whipping Cream: Be patient when whipping the cream. It’s important to achieve stiff peaks to ensure the cheesecake sets properly.
• Chilling Time: Don’t rush the chilling process. Letting the cheesecake set overnight yields the best texture and flavor.

Conclusion

Gino D’Acampo’s Nutella Cheesecake is a must-try for any dessert lover. The combination of a crunchy biscuit base, creamy Nutella filling, and rich topping creates a dessert that’s as visually stunning as it is delicious. Whether you’re making it for a special occasion or just to satisfy a sweet craving, this cheesecake is sure to delight. Give it a try in your kitchen and enjoy the delicious results!

Print Recipe

Gino D'Acampo Nutella Cheesecake Recipe

Prep Time30 minutes mins

Total Time30 minutes mins

Course: dessert

Cuisine: Italian

Keyword: Gino D'Acampo Nutella Cheesecake Recipe

Servings: 10

Equipment

• 23cm (9-inch) springform cake tin
• Food processor or rolling pin (for crushing biscuits)
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Cling film

Ingredients

For the base:

• 250 g digestive biscuits
• 100 g unsalted butter melted

For the filling:

• 500 g full-fat cream cheese at room temperature
• 100 g icing sugar sifted
• 300 g Nutella
• 1 tsp vanilla extract
• 300 ml double cream

For the topping:

• 100 g Nutella melted
• Chopped hazelnuts optional

Instructions

Preparing the Base

• Crush the Biscuits: I started by placing the digestive biscuits in a food processor to crush them into fine crumbs. If you don’t have a food processor, you can put the biscuits in a plastic bag and crush them with a rolling pin.
• Mix with Butter: Next, I mixed the biscuit crumbs with the melted butter until they were well combined. The mixture should resemble wet sand.
• Form the Base: I pressed the mixture firmly into the base of the springform cake tin, using the back of a spoon to ensure it was evenly spread and compact. Then, I placed the tin in the refrigerator to sit while I prepared the filling.

Making the Filling

• Beat the Cream Cheese: In a large mixing bowl, I beat the cream cheese until it is smooth and creamy. This step is crucial to avoid lumps in your cheesecake.
• Add Sugar and Nutella: I added the sifted icing sugar and continued to beat the mixture until it was well combined. Then, I incorporated the Nutella and vanilla extract, blending until the mixture was smooth and uniformly colored.
• Whip the Cream: I whipped the double cream in a separate bowl until it formed stiff peaks. This took a bit of patience, but achieving the right consistency is important to ensure the filling sets properly.
• Combine: Gently, I folded the whipped cream into the Nutella mixture using a spatula. This step should be done carefully to maintain the airiness of the whipped cream, which gives the cheesecake its light texture.

Assembling the Cheesecake

• Pour the Filling: I poured the Nutella filling over the chilled biscuit base, smoothing the top with a spatula.
• Chill: I covered the cheesecake with cling film and placed it in the refrigerator to set for at least 4 hours, although overnight is preferable for the best results.

Adding the Topping

• Melt Nutella: Once the cheesecake was set, I melted the additional Nutella for the topping. You can do this in a microwave-safe bowl, heating in 10-second intervals and stirring until smooth.
• Decorate: I drizzled the melted Nutella over the top of the cheesecake. For an added crunch, I sprinkled some chopped hazelnuts on top. This step adds a lovely texture contrast and enhances the presentation.

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