Cheesecake no bake al Pistacchio di Bronte - La Ricetta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with fewer calories.

Preheat the oven to 325°F (160°C).

Grease a springform pan with butter.

Crush chocolate cookies into fine crumbs.

Mix cookie crumbs with melted butter and press into the bottom of the pan to form a crust.

In a mixing bowl, beat cream cheese until smooth and creamy.

Add Nutella and sugar to the cream cheese and mix until well combined.

In a separate bowl, whip heavy cream until stiff peaks form.

Fold the whipped cream into the Nutella mixture gently until combined.

Add eggs one at a time, mixing on low speed until just incorporated.

Stir in vanilla extract and a pinch of salt.

Pour the cheesecake filling over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes until the center is set but slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Top with whipped cream, cocoa powder, and chopped hazelnuts before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens