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Add a photoI could eat this all day. It's also amazing if you swirl in raspberry jam before you bake it.
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Ингредиенты
- 1 1/2 lbs cream cheese
- 3/4 oz sugar
- 8 1/2 oz Nutella
- 5 eggs
- For the Crust:
- 1/2 pack Oreos
- Butter, melted ; or use a pre-made Oreo crust from the store
Инструкции
- To make the crust, pulverize whole Oreos in a food processor until it's course and mealy.
- Add in melted butter until the crumbs stick together when pressed. Don't add too much or it can be greasy. Depending on exactly how many Oreo's you use, you will probably need 1 stick or less.
- Press the crust into a springform and set aside.
- Cream together the cream cheese, sugar and Nutella until everything is well blended and there are no lumps. Make sure to scrape the sides and bottom of the bowl really well.
- Add the eggs and blend until smooth. Once the eggs are added try not to whip it too much. It can add too much air and ruin the final consistency.
- Add the batter on top of the cookie crust.
- Wrap the base of the springform in aluminium foil and place it into a large pan.
- Place the pan in the oven and fill it with water until the water is about half way up the side of the pan. The aluminium foil will ensure that no water gets into the cake to ruin it, so make sure the foil comes high enough.
- Bake on 325 for about 45 mins, until the center is set. If you jiggle it you want to see a uniform jiggle (like Jello) and not ripples.
- Be very careful taking the cake out of the oven, the water will be incredibly hot and can easily burn.
- Cool completely before cutting. I recommend making the night before and leaving in the fridge.
