Nutella Black and White Cheesecake

I was not planning to make cheesecake for aDe's birthday. I have actually made a mud cake, but it did not turn out well. It was wobbly when I took it out of the oven. I thought it was not cook properly and increased the time a few times, but it was still like that after being in the oven for nearly 2 hours! (original cooking time is 1hr 15mins).

I really had no confidence to bring the cake to the party. I decided to make another cake, and to avoid further disappointment, a non-bake cheesecake will be a good idea. I did not want to make a typical cheesecake and wanted to try something new.




After searching the internet, I found this recipe at Diana's Desserts, but I made my own crust. Again I made a mistake this time....I overwhipped the cream!! It was too late for me to go and get more, so I had to use the overwhipped cream in the recipe. I was really worried that it will turn out horrible. Thank goodness....other than the texture being not that smooth...and probably not as volumnised, the cake was ok. Everyone loves it, so I will definitely try it again another time!


Nutella Black and White Cheesecake

Ingredients:
300g bourbon biscuits
75g butter, melted
250g cream cheese
2 cups whipping cream
3/4 cup Nutella
1/4 cup castor sugar

Methods:
1. Crush bourbon biscuits and mix with the melted butter. Compressed biscuits into a tart tin.
2. In a bowl, beat cream cheese with sugar until light and fluffy.
3. Warm Nutella in the microwave on HIGH for 5 seconds. Whisk in 1/2 cup cream until smooth.
4. Whip the remaining cream until soft peaks. Divide cream into half, fold half into cream cheese and the other half into the Nutella.
5. Spread a layer of cream cheese on the crust. Top with a layer of Nutella. Repeat with another layer of cream cheese and another layer of Nutella.
6. Refrigerate overnight.