WARNING: DIETERS AVOID THIS RECIPE!
It is not low fat.
It is not healthy.
It is however delicious.
And it will definitely require some exercise afterwards to prevent this sugar from going straight to your thighs.
But if you, like me, have a sweet tooth, then it's absolutely worth it.
Nutella Cheesecake Bars
- 1.5 cups crushed tennis biscuits (about 1 pack)
- 6 Tablespoons (90 grams) melted unsalted butter
- 1/3 cup (67 grams) granulated sugar
- 2 tubs cream cheese (460g), softened to room temperature
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup (100g) Nutella, slightly warmed*
Preheat oven to 180C degrees. Line a 8x8inch baking pan with aluminium foil with enough overhang on the sides. Set aside. My dish was 6x10inch which worked perfectly.
To make the crust:
Using either a blender or a bag and rolling pin, pulverise the biscuits.
Pour into a medium bowl and mix with melted butter and sugar.
Press into the lined pan. Bake for 5 - 8 minutes. Allow to cool as you prepare the filling.
For the filling:
Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes.
Spoon filling onto the crust. Drop large spoonfuls of Nutella on top of filling and swirl gently with a knife.
(To make the Nutella easier to manage, heat it for a few seconds as it then becomes much easier to swirl.)
Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. The bars will be very puffy, but will sink slightly down as they cool. Allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
Store bars in a covered container for up to 5 days in the refrigerator. (That’s if you can manage to make them last that long. We gobbled mine up in 3 days)
|Baking the crust|
|Dollop in the cream cheese mixture|
|Drop the Nutella on the top and swirl around|
|After refrigerating, cut up and enjoy!|