阿四廚房

  
原來Nutella在台灣有個中文名字，在google找來的，叫“能多益榛子可可醬”。能多益有點怪吧？我還是比較喜歡叫他nutella。

意大利來的nutella，絕對不是健康食品，但我想每個人也吃過吧！
我大多用他來塗麵包，但在缺零食的情況下，也會拿匙直接吃。
今次將他加入芝士蛋糕，另有一番風味。
 
yield: 6 to 8 jars, depends on size
recipe adopted from: the gluten free scallywag

ingredients:

base:
150g digestive biscuits
60g butter
60g nuttella

cheesecake mixture:
390g cream cheese, at room temperature
50g light brown sugar
120g nutella
60 66% dark chocolate

instructions:

base:
1.in food processor, grind the digestive biscuits.
2.dissolve butter and nutella over double boiler.
3.add digestive biscuits from step 1 to step 2. mixed well.
4.scoop spoonfuls of base mixture into the jars, press down lightly. 

cheesecake mixture:
5.melt the dark chocolate and nutella over double boiler. 
6.use hand mixer to whip the cream cheese till fluffy, add light brown sugar and continue whipping until well blend. Add the chocolate nutella mixture from step 5 and continue whipping until incorporated. 
7.divide cheesecake mixture between jars. cover and refrigerate until set, prefer overnight. 
8. remove cheesecake from fridge 20 minutes before serving.
9.decorate with chocolate shaving and candied almond.