I'm sorry for the long, unexpected silence- Mr E and I are having car issues at the moment, having killed our own and then, most unfortunately, somehow passing on that misfortune to my Sister in Law when she came to our rescue! I'm so grateful to my brave colleague who, with no concern for his own car, has kindly been giving me lifts to and from work. Never have I been so aware of how much we use our car until it became unusable- I don't think I'd realised before how much of the planning in a day is so easily dealt with by having a car to hop into at any given moment!
Perhaps as a way of drowning my car related sorrows, I seem to be on a cheesecake thing at the moment. It started with the No Bake Lime Cheesecake and then, since I seemed to be in the cheesecake making way (as you do) I decided it would be sad to stop there.
Then I remembered our favourite dessert of last summer (these Nutella Mousse Shots) and realised that, with a little bit of the magic of gelatin, it wouldn't take a whole lot of effort to turn them into one oh so very wonderful cheesecake.
A moment of genius, if I do say so myself. Light and fluffy and Nutella-y and, most importantly, no bake.... I think I might be a little bit in love.
No Bake Nutella Cheesecake
300ml double cream
250g cream cheese
100g butter, melted
3 tspns of powdered gelatin OR 4 sheets of leaf gelatin
1) Using a cake tin with a removable base (roughly 20cm diameter), grease the sides and line the bottom with parchment paper (it doesn't have to be perfect, I just plonk the tin on top and then tear the paper to size).
2) Blitz the Oreos in a food processor until you have a fine crumb, and then mix in the melted butter thoroughly. Press the mixture into the base of your tin and pop it in the fridge to firm up while you make the filling.
3) Whisk together the cream, cream cheese and Nutella until creamy and soft peaks have started to form.
4) Put the gelatin in a bowl and cover with 3 tablespoons of cold water (if you're using leaf gelatin then snip it into small pieces first). Leave to soak for 10 minutes, stirring or swishing it around every so often to make sure all the pieces are covered. Place the bowl over a pot of simmering water and heat the gelatin until it is completely melted (but don't boil it). Remove from the heat and let it cool for a minute.
5) Whisk the melted gelatin through the cheesecake mixture for a few minutes, to make sure it is evenly incorporated. Transfer the mixture into your tin, and give the tin a few sharp taps on the surface to force out any air pockets.
6) Pop the tin back in the fridge and leave it to set for a few hours. To remove it from the tin use a thin knife and run it around the inside of the tin to loosen the cheesecake- you should then be able to (very slowly and carefully!) push it out. To tidy it up, dip a flat knife in a mug of hot water and run it round the edges to smooth them out.
Top with some shavings of chocolate, and then stop back to admire your skills... but only for a moment, because then you need to dive in face first.