Monday, 7 April 2014

Nutella Swirl Cheesecake Bars

Hi guys! Today’s recipe is a classic with a very bad – but so worth it – twist! For all the cheesecake and Nutella lovers out there, this one is for you. These Nutella swirl cheesecake bars are decadent, creamy and a Nutella fans dream. The best part about these is that they only require 6 ingredients and are so simple to make!

They involve no special equipment or techniques and they look really exciting, so they make the perfect gift for a special occasion – not that you need a special occasion to make a batch of these! However, one thing that you do have to keep in mind before attempting these is that they do require 3 hours chilling time in the fridge to allow them to set before cutting them up, so make sure you allow time for that. I know the wait seems difficult but it is so worth it in the end!

Hope you guys enjoy this one!

Nutella Cheesecake Bars
Nutella Swirl Cheesecake Bars
Nutella Cheesecake Bars
Nutella Swirl Cheesecake Bar Collage


Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Chill Time: 3 hours
Serves: 16 bars

Ingredients:

Crust:

200g crushed digestive biscuits (around 15-17 digestives)
120g unsalted butter (melted)
95g granulated sugar

Cheesecake Filling:

450g full fat cream cheese (room temperature)
1 large egg
50g granulated sugar
2 tsp vanilla extract or vanilla bean paste
150g Nutella (slightly warm)

For the Crust:

Preheat oven to 350F or 180C degrees. Line an approximately 8x8 inch baking pan with aluminum foil with enough overhang on the sides so that it can be pulled out of the pan later.

Using a food processor or blender, grind the digestive biscuits into a crumb.

Pour into a bowl and combine with melted butter and sugar. Press into the pan. Bake for 5 minutes. Set aside to cool and move onto cheesecake filling.

For the Filling:

Beat the cream cheese, egg, sugar, and vanilla extract together with an electric mixer until smooth and creamy, about 3-4 minutes. 
Scoop mixture on top of crust. 
Drop large spoonfuls of Nutella on top of filling and swirl gently with a knife to create a marble effect or pipe out stripes across the cheese filling an use a toothpick to create a feathered effect.
To make the Nutella more easily spreadable, you can microwave it for about 30 seconds or heat it up slightly over a double boiler to achiever a more runny consistency.
Bake for 30-35 minutes, or until the cheesecake is starting to lightly brown. Remove pan from oven and allow to cool on a wire rack for 30 minutes.


Chill in the fridge for at least three hours. Lift the foil out of the pan and cut the cheesecake into squares.

Recipe adapted from sallysbakingaddiction.com