Nutella Cheesecake

[LizStreithorst]

I don't made deserts.  I'm not big on sweets.  Once in a blue moon I'll pick up a pint of ice cream or something else frozen, but make a desert myself?  Never have, thought I never would...until I saw this.  I have a couple of questions because I'm ignorant.  What exactly is a springform pan?  Is any round nonstick a springform pan of is it something different?  Is confectioner's sugar the same thing as powdered sugar?  I have never heard of "digestive biscuits", have you?  It might be a British thing.  Graham crackers will work, though. 

http://food52.com/recipes/39622-nigella-lawson-s-no-bake-nutella-cheesecake

[Mugwump]

I don't made deserts.  I'm not big on sweets.  Once in a blue moon I'll pick up a pint of ice cream or something else frozen, but make a desert myself?  Never have, thought I never would...until I saw this.  I have a couple of questions because I'm ignorant.  What exactly is a springform pan?  Is any round nonstick a springform pan of is it something different?  Is confectioner's sugar the same thing as powdered sugar?  I have never heard of "digestive biscuits", have you?  It might be a British thing.  Graham crackers will work, though. 

http://food52.com/recipes/39622-nigella-lawson-s-no-bake-nutella-cheesecake

The springy pans are the ones that look like they have a belt around them for removing the bottoms...I think?..confection/powdered..yep, same/same...
I had to dble check the digestive biscuit....and yep...it's a cookie....LOL...but not too sweet and has fiber or something in it.....my Mom always used Zwieback toast.....mushed down with a bit of butter and a hint of brown sugar for those type crusts....

[GraphicGr8s]

I don't made deserts.  I'm not big on sweets.  Once in a blue moon I'll pick up a pint of ice cream or something else frozen, but make a desert myself?  Never have, thought I never would...until I saw this.  I have a couple of questions because I'm ignorant.  What exactly is a springform pan?  Is any round nonstick a springform pan of is it something different?  Is confectioner's sugar the same thing as powdered sugar?  I have never heard of "digestive biscuits", have you?  It might be a British thing.  Graham crackers will work, though. 

http://food52.com/recipes/39622-nigella-lawson-s-no-bake-nutella-cheesecake

Liz, I make cheesecake quite often. Pretty easy. A springform pan has band that goes around the bottom. It is easy to open.

http://www.kohls.com/product/prd-1556004/cake-boss-deluxe-9-in-nonstick-springform-cake-pan.jsp?ci_mcc=ci&utm_campaign=FOOD%20PREP&utm_medium=CSE&utm_source=google&utm_product=94558348&CID=shopping15&ci_src=17588969&ci_sku=94558348&gclid=CNeImffcz8kCFYcjgQodvqcHXQ&gclsrc=aw.ds&dclid=CPy1pffcz8kCFUwagQodSP0Jkw

Graham crackers are a great crust. Bottom only though. I use a piece of parchment paper to line the bottom and the sides. I cut a square and fold into a triangle. Keep folding until you have a small wedge. Then you put the point in the center of the bottom and cut the other end off. Gives you a circle shape that fits right into the pan bottom. Butter the bottom of the pan. Lay in the parchment. Add the cracker and melted butter mixture and pat down. To really compact it use a fairly heavy flat bottom glass to tamp it down.

I also butter the sides and use a strip of parchment around the sides. That is a bit of a pain even using melted butter to "glue" it.

With cheesecake I wrap the pan in foil on so any leaks are into the foil since a spring pan isn't always truly liquid tight. I go so it's at least 2/3rds up the side

Cheesecake is prone to cracking its top. Doesn't affect the flavor one bit just presentation. Most will cook it in a water bath to help stop it.
I've done it both ways and it's 50-50
After it's almost done I turn off the oven for a time then open the door slightly and let it cool down for about an hour that way. After that onto a cooling rack then into the fridge to finish setting.

Cheesecake is in no way shape or form a cake. It is more a pie. More so a custard. Like flan.

I've never done a no bake though. I do like baking the crust a bit before I fill the pan.

Nigella is pretty damn hot though.

[LizStreithorst]

I'm hoping that I won't have to go through all that since this is no bake.  I'm not sure if I can find a springform pan in Ellisville.  If not, I bet my neighbor has one that I can borrow.

[BallAquatics]

Nigella is pretty damn hot though.

Finally , something we agree on.   

Dennis

[GraphicGr8s]

Nigella is pretty damn hot though.

Finally , something we agree on.   

Dennis

I bet there might be only one thing that we won't agree on Dennis. And that, while a large area is still small relative to everything else in life. Especially FISH!

[LizStreithorst]

I never knew who she was.  I just looked her up.  Yep, she is indeed hot

[Mugwump]

I never knew who she was.  I just looked her up.  Yep, she is indeed hot

[LizStreithorst]

Much better not fat, but the face is great fat or not fat.  Nice boobies, too!

[GraphicGr8s]

Much better not fat, but the face is great fat or not fat.  Nice boobies, too!

More too love is all. Plus the boobies are bigger on the left. And it's not "fat" but Rubenesque. I'd love to father her child.

[BallAquatics]

Heavy or thin, she has curves in all the right places.   

Dennis

[Mugwump]

Heavy or thin, she has curves in all the right places.   

Dennis

"built for comfort, not for speed"   

[GeorgeG]

Liz this is the same way I make mine. In fact I picked up 3lbs of cream cheese today to make it next weekend.

https://www.youtube.com/watch?v=7krVSvx7XBo&index=7&list=PL-MJ2niVMKcjwtg_OcQqdYLFDCJsxMcfn

Basic Cheesecake

Makes 1 (9-inch) cheesecake

Ingredients:

10 to 12 graham crackers, crushed (about 2 cups)
? cup butter, melted
2 pounds cream cheese, room temperature
1-1/3 cups sugar
1? teaspoons pure vanilla extract
4 eggs
Directions:

Make this a day ahead of when you want to eat it!

Pre-heat the oven to 325˚ F.

Crush the graham crackers into crumbs either by hand or with a food processor, and combine with the melted butter. Press the crumb mixture into the base of a 9-inch springform pan. Refrigerate while you prepare the cheesecake batter.

Using the paddle on your stand mixer with low speed, or the regular beaters on a hand mixer on low speed, blend the cream cheese until it is completely smooth with no lumps.

When all the lumps in the cream cheese have disappeared, add the sugar and vanilla extract. Blend just to incorporate the ingredients and then add the eggs one at a time. Continue to mix until the eggs have been mixed in, but do not over-beat.

Pour the batter into the springform pan with the graham cracker crust. Wrap the bottom of the springform pan in aluminum foil to create a completely waterproof seal. Place the springform pan in a larger baking pan. Fill the larger baking pan with water until it halfway up the sides of the springform pan, creating a water bath.

Bake at 325˚ F for one hour. After one hour, the center of the cheesecake should still jiggle when you tap the pan gently. Turn off the oven, and leave the cheesecake in the closed oven for another hour. Then remove the cake from the oven and let it cool to room temperature on your kitchen counter before refrigerating. Refrigerate for at least 8 hours before serving.

[LizStreithorst]

Sorry George, my heart is set on Nigella's Nutella recipe. Do you think that she's hot?  Do you like her thin or Rubenesque? 

[GeorgeG]

Do you think that she's hot?

No!

Do you like her thin or Rubenesque?

Thin