New York Style Cheesecake with Nutella Topping
I made a Nutella cheesecake for Memorial Day.
It was the best thing I've ever put in my mouth.
- 1 cup graham cracker crumbs
- 2 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons sugar
- 2 1/2 pounds cream cheese, softened
- 1 1/2 cups sugar
- 1 lemon, zested
- 1 orange, zested
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 5 eggs
- 2 egg yolks
- 1/2 cup sour cream
- 1 jar of Nutella
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.
Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and pour Nutella over the top. Refrigerate before serving.
Mine actually took longer than an hour to cook, so this part was kinda tricky. I just kept checking it and when I finally inserted a knife in the middle and it came out with creamy chunks, I turned the oven off and let the cheesecake sit there for a while. You don't want the knife to come out completely clean because then the cheesecake will be dry. I also didn't use a whole lemon and orange zest, just a little bit of each to give it some twang. A lot of people leave the zests out, though.