Sometimes in baking things don't work out exactly as you plan them.
These mini cheesecakes are one of those things.
The plan was pretty good as plans go Nutella, Cheesecake, Chocolate and Oreo's, combining a few of my favorite things had to work out well.
So I made up a recipe, mixed, baked, swirled on some topping, took some pictures, tasted them.......
......and not quite what I was hoping for, the chocolate overpowers the Nutella resulting in a finished treat that is deliciously chocolatey but lacks a strong hazelnut component.
But they were pretty yummy, so although they were not what I was expecting I think they are still worth sharing.
I'm back to the drawing board on my Nutella cheesecakes, but in the meantime at least I had these not quite nutella ones to console myself with.
Chocolate Mini Baked Cheesecakes made with Nutella makes 18 large muffin sized cheesecakes. If you are making smaller sized cakes you will need more Oreos
625g (21oz) cream cheese at room temperature
1 X 395g (14oz) tin sweetened condensed milk
3 large eggs at room temperature
300g (10 1/2 oz) nutella
1/4 cup cocoa
Preheat oven to 140C (285 F)
Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each muffin paper.
In a small bowl mix the cocoa with about 1/4 cup of the nutella to make a smooth paste.
In a large bowl beat the cream cheese using an electric mixer at medium speed until smooth. If the cream cheese is still lumpy it will show up later when you mix in the chocolate, so take the time now to make sure it is mixed well. Add the condensed milk and mix until well combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.
Add the Nutella and cocoa paste and continue to mix at low speed until combined.
Spoon the mixture into the muffin papers dividing mixture evenly between the papers.
Bake until the mixture is just setting in the center, around 15- 20 minutes. The center will stop looking wet and will no longer wobble when you gently shake the tray when ready.
Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.
Once chilled top with a swirl of the dark chocolate topping recipe below.
Keep in airtight container up to 3 days in fridge.
Dark Chocolate Topping
200g (7 oz)Dark Chocolate
60g (2oz) cream*
100 g (3 1/2 oz) Nutella
50 g (1 3/4 oz) Nutella extra
50g (1 3/4oz) unsalted butter *
In a microwave safe bowl melt the chocolate and cream at medium low heat at bursts of 60-90 seconds, mixing with a whisk in between bursts until just melted. Do not overheat the chocolate. Gently whisk in the 100 g Nutella without over mixing or the mixture may separate.
Cool to room temperature and place in a large bowl, mix at high speed for a couple of minutes until the mixture lightens a little in color. Add the extra 50g Nutella and room temperature butter and continue to mix until the mixture is smooth and light.
*If the weather is quite cold you may wish to increase the cream and butter ingredients to make the topping a little softer and easier to pipe.