Nutella cheesecake

I combined this cheesecake with Nutella and roasted hazelnuts from several different recipes from the internet and the cake is completely to my liking - chocolate flavored, and yet slightly sour and refreshing, with agar instead of gelatin, and topped with chopped roasted hazelnuts! Pure nirvana .. ♥

Preparation steps

In a blender, mix the biscuits, butter, milk and a spoonful of Nutella. Add 25 g of hazelnuts, then pulse until everything is nicely combined. Press the mass with your fingers into a mold with a collapsible hoop 22 cm in diameter and place in the refrigerator to cool and tighten.
Whisk the cheese with powdered sugar, add the rest of the Nutella, sifted cocoa and combine everything nicely with a mixer. Stir agar - agar with water, bring to a boil, stirring constantly. Cool and add to the mass, then stir carefully to even out the cream.
Remove the mold in which the base is from the fridge and spread the cream evenly over it. Sprinkle with pieces of roasted hazelnuts (75 g) on top, press a little to stick to the cream, then return to the refrigerator to cool well and tighten overnight.
The next day, carefully remove the hoop, then adjust and smooth the edges if necessary. Serve a well-chilled cake with coffee, liqueur or some sweet dessert wine ...

Serving

I wrote more about agar-agar here, in the introduction. Ordinary gelatin from a bag can be used instead.

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