Nutella Cheese Cake

Nutella Cheese Cake

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Ingredients
250g plain yogurt
250g cream cheese (room temperature)
140 – 150 ml whip cream
2 tbsp gelatin powder
80ml water
70g castor sugar
150 gr nutella, double boiled

100 gr disgetive biscuit
50g unsalted butter

Chocolate Glaze
55 gr DCC
40 gr whip cream
1.5 tbsp honey
0.5 tbsp vegetable oil

Method
1. Use food processor or place the biscuit in the zip-lock bag crush until crumbly
2. Melt the butter over a double boiler till melted. Allow it to cool before pouring it into the bag of biscuits.
3. Shake the bag to mix the butter and biscuits. You should get something like wet sand.
4. Pour mixture into cake ring. Using the back of a spoon or big spoon, smooth out the mixture and compress it as best as you can, ensuring that the sides are well compressed.
5. Pop into the freezer to set while you prepare the cream cheese component.
6. Double boiler the water and gelatin mixed together till mixture is all dissolved. Allow to cool.
7. Mix well yogurt with double boiler nutella, set aside
7. in a mixing bowl, combine the cream cheese and the sugar, whisk well on low speed till mixture is creamy.
8. Add in the gelatin mixture. whisk well on low speed till well combined. add the the plain yogurt & nutella mixture into the mixing bowl. Mix well on low speed till well combined.
9. Fold in whip cream ( already beat till soft peak) to cheese mixture
10. Pour the batter to the cake ring then smooth the top.
11. Place cake in freezer for 1.5 - 2 hours to firm up. If you poke a toothpick into the middle of the cake and it is clean and not moist, it is ready. Bring cake down to chiller once cake is set.
12. Pour the chocolate glaze and decorated as you wish