Eggless Chocolate Cheesecake – Chocolate Cheesecake with Nutella

Choco Choco Chocy…. Chocolate hmmmm favorite of people at all ages. I love Chocolate espescially dark chocolate. Delicious yummy. Chocolate Cheesecake with Nutella is awesome and taste is fantabulous. There are lot of Chocolate cheesecake Recipes. Some are Plain Chocolate Cheesecake, Some with Nutella, Some with Cocoa, some with dark Chocolate and some Chocolate Cheese cake with ganache.

You will find various recipes on Chocolate Cake. Most of the recipes are very complicated and difficult for beginners. I don’t wanna make my readers tense and confuse while baking cakes. Hence I came up with my own recipe of Chocolate Cheesecake with Nutella.

Firstly Nutella is commonly found in major stores and mall. You get  small and big bottle of Nutella. Nutella 200 gms bottle comes for 99 Rs/- so its not expensive. Nutella is  made from Hazelnuts. Therefore Nutella Cream is rich in antioxidants and vitamin E.  You could just eat Nutella with bread as Toasted Nutella Sandwich or just a scoop of nutella in mouth. I think I would just eat Nutella or make my yummy Chocolate Cheesecake with Nutella :).

I am soon adding Instructions and Suggestions for First Time Bakers. This would give a lot of ease and convenience to my readers. I wish someone had made detailed list for baking cakes with instructions when I started to bake. So keep reading for Much Much More!

Guess what……. I am eating a slice of Chocolate Cheesecake with Nutella. Don’t get Jealous of me just make one.

Total Time: 1 hour 30 mins ( 50 mins Baking rest Preparation Time)

Ingredients:

For Crust-

• 10 Digestive Biscuits ( You could use Bourbon or any digestive biscuit)
• 4 tbsp Margarine Or Butter
• 1/2 cup Milk
• 1 slab of Dark Chocolate

Method For Crust:

Don’t worry it’s no rocket science. I will help you with simple steps. Grease baking dish whichever shape you desire. I prefer round one you can take square or heart or star shape any one.

Firstly crush the digestive biscuits with your finger. You could also grind the digestive biscuits. Once the biscuits crumbs are formed. Press the pounded biscuits on the Greased Baking Dish. Grease the pan with butter Or dalda Or Ghee Or Margarine.

Combine milk, chopped dark chocolate and margarine in a microwave bowl. Now microwave on high power for about 1 minute. Remove the microwave bowl . Mix the mixture well. Pour the mixture over the biscuits.

Now spread this mixture covering the biscuits. Please just shake the vessel from right to let and left to right. The mixture will evenly cover the biscuits. Now refrigerate them in the meanwhile we will make our Chocolate Cheesecake with Nutella.

For Cake:

• 3 tbsp Refined Flour (Maida)
• 3 tbsp Wheat flour
• 3 tbsp Cocoa powder
• 100 gms Nutella
• 1 tbsp Vanilla Extract or Vanilla Essence
• 2 tbsp Honey
• 100 gms Cream Cheese ( I used Gowardhan Cream Cheese)
• 1 t/s Baking Powder
• 1/2 cup Powdered Sugar or Brown Sugar
• 2 tbsp Flaxseed Paste
• 7 to 8 each Cashew-nuts and Walnuts (Optional)

What are Flaxseeds?

Flaxseeds are called as Alshi in India. They are replacement for eggs. Its rich in vitamins, Minerals and calcium. Flaxseeds are great to have in winter as it gives lot of warmth to your body.

Flaxseed Paste: Take 2 tbsp Flaxseed with 6 tbsp water. Grind them to a smooth paste. Let the mixture rest for 10 mins before using it.

Method:

Take a mixing bowl combine cream cheese, sugar. Beat them on slow speed.  You could use a beater or a hand mixer.

Once the mixture becomes smooth add flaxseed, Nutella, Honey and milk. Mix well until smooth.Now add refined flour, wheat flour, Cocoa powder and Baking Powder. Please mix with a spoon or Spatula. Fold in the mixture with spoon. The batter should be of cake consistency. Add cashews , walnuts and Vanilla extract or Vanilla Essence. Mix the batter gently.

Now take the greased dish with the refrigerated crust. Pout the batter onto it. Scrape it from all sides and add to the baking pan. Bake the cake at 150°C for about 55 to 60 mins.

The cake would be brown on top but moist from within. But don’t worry this cake tastes great after refigeration.  The best signal when the cake is done is it gets separated from the pan. Let the Eggless Chocolate Cheesecake rest and cool down. After 30 mins unmould the cake carefully. Put inside the fridge and eat the next day for the amazing taste and flavor of this Chocolate Cheesecake with Nutella.

I just couldn’t resist I ate my cake once it cooled down. The taste still lingers in my mouth. Also I frosted the cake with Hersheys Genuine Chocolate Syrup. If you don’t have it don’t worry. See below how you can frost your cake instantly. Otherwise just eat Plain Eggless Chocolate Cheesecake – Chocolate Cheesecake with Nutella by itself its delicious and yummy.

Instant Frosting: Mix 2 tbsp Cocoa powder or 50 gms dark Chocolate with 3 tbsp Sweetened milk. Add 2 tbsp Butter or Margarine. Microwave this mixture for a minute on high power. Mix all of them well now spread it on the cake.

Do enjoy this Eggless Chocolate Cheesecake – Chocolate Cheesecake with Nutella and Happy Baking!

Tip:

1. If the cake batter is thin do add more flour
2. Don’t overbake this cake otherwise cracks will from and cake will taste hard like bread.
3. You can skip Cocoa and use 200gms Nutella instead of Cocoa Powder with the same ingredients as above.