Warning: this isn’t a very Nourishing Traditionized recipe, but it’s not too bad and it is called a dessert. What a great way to say Happy Valentines Day to someone you love. 
When I called our local grocery to see if they had the chocolate I wrote about in my other new post today, I ended up chatting with the gal who answered the phone there. Kal had also asked me to see if they had Nutella, it’s a chocolate spread that his German teacher introduced him to a couple years ago. The ingredient label is fairly OK, as ingredient labels go (it’s got palm oil!), and the gal ended up giving me this super easy chocolate cheesecake recipe. It’s pretty low in sugar, too… (Unless you count the sugar in the crust and in the whipped cream…)
If you try making it before I do, will you take a picture for me? This looks so simple and fast, but if I make it, I’ll eat it, so I’m not going to make it for a while.
Chocolate Cheesecake
Mix together the following ingredients until smooth:
- 1/4 cup powdered sugar (This has corn starch in it = GMOs, so I’m going to try it with palm sugar. I may need to run through my food processor to get it small and fine, though.)
- 1-13 oz. jar Nutella spread
- 2-8 oz. cream cheese (or use homemade)
Spread onto a homemade graham cracker crust (I use organic grahams and a lot of butter) and chill before serving.
Serve with real whipped cream, of course.
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{ 15 comments… read them below or add one }
justine 02.04.10 at 12:17 am
Whilst I love your blog, I’m going to be a party pooper, this is one thing I won’t make. Whilst I love the taste of Nutella and have literally eaten it from the jar as a kid (hey, I never even realised until now, that it was Australian), I’d prefer a better option. Sugar, Soy Lechitin and Palm Oil are the biggest standouts for me. Palm Oil especially-(found in most junk food, cosmetics, and cleaning agents) generally from non-regulated unsustainable plantations, responsible for the destruction of rainforests, and the near extinction of species such as the Orangutang
It’s not good -despite that it may be good for your health- if it contributes to harming the planet. And I could pretty much guarantee, Ferrero doesn’t source it sustainably.
Kindness Always
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Anita 02.04.10 at 7:14 am
Why not just use good quality Dark Chocolate, instead of Nutella?
I’ve been making yummy desserts with melted dark choc stirred into cream/cream cheese, as a topping of fruits or cake. Yummy!
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Motherhen68 02.04.10 at 10:26 am
I’m not sure why you need to add the extra sugar? Is it just me, or does Nutella taste sweet on its own? This does look delicious though, I must say.
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Hallee 02.04.10 at 4:26 pm
Aside from the fact that when one is making chocolate cheesecake one shouldn’t have to worry about being a purist, Ferrero (the company that makes Nutella) supports responsible palm oil use. They are a member of the RSPO (Roundtable on Sustainable Palm Oil), and only use palm oil which is extracted from controlled plantations in Malaysia.
Hallee
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Hallee 02.04.10 at 4:28 pm
Kelly — you might want to add a little bit of tapioca to the sugar — the starch in the powdered sugar might have something to do with the integrity of the cheesecake.
I’m looking forward to making it. I have a jar of Nutella in my pantry that I just didn’t know what I wanted to do with. I’ll play with sugar and tapioca, too.
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justine 02.04.10 at 8:14 pm
Thanks for clearing that up for me Hallee, I love being proven wrong on the topic:) I tend to get my knickers in a knot when it comes to Palm Oil LOL
btw, I didn’t say people had to be a purist when it came to eating cheesecake, just that I personally was choosing not to make it
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Hallee 02.04.10 at 8:17 pm
That purist comment was tongue-in-cheek – not aggressive.
I’m rarely a purist when it comes to desserts. In fact, I just used my last bag of flour and am about to open my new grain mill — and I’m considering getting some white flour to have on hand for desserts! (I know, I know – no lectures, Kelly. <3 )
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Rebecca 02.04.10 at 8:30 pm
Um, I have an easy fix for you
Homemade nutella is really easy once you get the hazelnuts shelled (buy them fresh, not in those traditional packages from the store, and roast them for 20-25 mins at 300 degrees) and is one of my favorite treats. Plus, this recipe that I use (stumbled across it at A Little Bit of Spain in Iowa blog) has all real ingredients, including coconut oil! You must try this. Way delicious and way healthier than commercial nutella.
http://spaininiowa.blogspot.com/2009/08/homemade-nutella.html
I find that quadrupling the recipe fits beautifully into one of the Tropical Traditions 16 oz. jars, just FYI.
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KitchenKop 02.04.10 at 8:40 pm
Hallee,
Guess what? I still use white flour too much too…
Kelly
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justine 02.04.10 at 9:17 pm
haha I know you did Hallee, no offense taken LOL
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Ashley 02.05.10 at 12:11 am
Kelly…I also made something yummy with Nutella the other day….hot chocolate. Whisk 1/3 cup of milk and 3 Tbsp of Nutella until mixed well in a saucepan. Add in another cup of milk and stir till it comes to a boil and serve. It is such a yummy rich hot chocolate!!!
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Julie 02.05.10 at 10:00 am
Kelly, I thought of you this morning when it came to my attention that today, February 5th is “World Nutella Day”.
Here is a recipe that honors the product and the day:
http://theitaliandishblog.com/imported-20090913150324/2010/2/5/nutella-bread.html#comments
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Julia 02.05.10 at 12:01 pm
Rebecca, Thanks for the link to the homemade Nutella. I am going to try it.
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christina 02.05.10 at 6:48 pm
I’ve been wanting to make my own Nutella, because I love it too, and so do my kids. But in the meantime, I’ve found a healthier version made by Rapunzel. It’s organic and has much more of a dark chocolate taste. Nutella tastes oily in comparison. (Although we still love it!)
Here’s the recipe we used for Christmas this year. It’s dairy free too and relies on coconut cream. It was so good, even my friends who could care less about healthy food loved it. And it’s almost as easy as the recipe you mentioned.
8 oz unsweetened chocolate, chopped small
2 T. coconut oil
1/4 cup coconut sugar + 2 T honey
1 1/2 cups coconut cream (Skim the fatty top off of two cans of full fat coconut milk)
Dash of salt
2 T of brewed coffee (or Kaluha)
Mix the chocolate, coconut oil, and sweetener in a heat proof bowl. Heat the coconut cream until very hot and pour over the chocolate mix. Let it sit for a minute and then genly stir for a couple more until it is all mixed and chocolate melted. Add the salt and coffee. Pour over your crust and let let in the fridge for an hour at least.
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issacs wife 02.06.10 at 10:43 pm
has anyone made this before? no eggs?? does this make it very dense then?
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