Nutella cheesecake

Ingredients for 16 servings:

• 200 g flour
• 1 tsp, leveled baking powder
• 1 pinch of salt
• 100 g margarine
• 100 g margarine
• 75 g sugar
• 75 g sugar
• 1 egg(s), size M
• 3 eggs, size M
• 500 g cream cheese balance, 17% fat
• 250 ml Cremefine for whipping
• 250g Nutella
• 90g Nutella
• 1 sachet of chocolate pudding powder
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 5 hours

Mix 200g flour, 1 teaspoon baking powder, and 1 pinch of salt. Place 100g margarine, 75g sugar, and 1 egg in a mixing bowl and mix using the dough hook of a hand mixer. Knead the rest with your hands until you have a smooth dough. Line a 26cm springform pan with baking paper and grease the sides. Press the dough into the pan, forming a 5cm-high rim. Place in the refrigerator. Preheat the oven to 220°C (top/bottom heat, fan: 200°C). Melt 100g margarine in a saucepan over low heat. Place the melted margarine, 500g cream cheese, 200g Cremefine, 75g sugar, 250g Nutella, and the custard powder in a bowl and beat with an electric hand mixer until creamy. Beat in the 3 eggs, one at a time. Pour the mixture into the pan and smooth the surface. Bake the cheesecake for 15 minutes in the preheated oven. Reduce the oven temperature to 120°C (100°C fan-assisted) and bake for another 45 minutes. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the oven door closed. Open the oven door and let the cake cool for another 15 minutes. Mix 90g of Nutella with the remaining Cremefine until smooth. Spread over the cake and refrigerate for another 2-3 hours.