Chocolate base

  • 65 grams (2.3 ounces) flour
  • 75 grams (2.6 ounces) sugar
  • 15 grams (0.53 ounces) cocoa
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 75 grams (2.6 ounces) milk
  • 15 grams (0.53 ounces) butter
  • 15 grams (0.53 ounces) vegetable oil
  • 1 large egg
  • 50 grams (1.76 ounces) hazelnuts, chopped

Cheese mass

  • 500 grams (17.6 ounces) cream cheese
  • 50 grams (1.76 ounces) sugar
  • 1 large egg
  • 1 large egg yolk
  • 90 grams (3.2 ounces) whipping cream
  • 2 grams (0.07 ounces) vanilla essence


  • 20cm (7.87 inch) baking ring or dish

    Ensure it's non-stick or well-greased for easy removal of your cheesecake.

  • Electric mixer

    This will help you achieve a smooth and silky batter.

  • Parchment paper

    Prevents sticking and makes cleaning up a breeze.

  • Sifter

    Ensures all dry ingredients are smooth and free of lumps.

  • Baking sheet

    Must be filled with hot water to create a moist baking environment for the cheesecake.


Step 1

1. Prepare the baking dish: Grease a ring or a baking dish with butter and sprinkle with cocoa. Place the mold on parchment.Ensuring the baking dish is well greased will help the pastry come out smoothly.

Step 2

2. Mix the dry ingredients: Sift the flour, sugar, cocoa, baking soda, and salt into a bowl. Add the egg, milk, vegetable oil, and melted butter. Whip at medium speed using a mixer for 3-4 minutes.Sifting the dry ingredients helps prevent lumps.

Step 3

3. Add the nuts: Fold in the chopped hazelnuts.Make sure the nuts are evenly distributed for a consistent texture.

Step 4

4. Bake the base: Transfer the batter to the prepared mold. Bake in a 20cm (7.87 inch) ring at 338°F (170°C) for 10-15 minutes.Check doneness using a toothpick; it should come out clean.

Step 5

5. Preheat the oven for the cheesecake: Preheat the oven to 266°F (130°C) and place a baking sheet with hot water on the bottom rack.The hot water will help create a moist environment for baking the cheesecake.

Step 6

6. Prepare the cheese mass: In another bowl, mix the cream cheese and sugar until smooth. Add the egg and egg yolk, mixing well after each addition. Stir in the whipping cream and vanilla essence. Mix until fully incorporated.Ensure all ingredients are at room temperature for a smoother mix.

Step 7

7. Assemble and bake the cheesecake: Pour the cheese mass over the baked chocolate base. Bake for 1 hour. The center should still have a slight jiggle.Avoid overbaking to keep the cheesecake creamy.

Step 8

8. Cool and refrigerate: Cool the cheesecake at room temperature, then refrigerate for at least 6 hours before serving.Refrigerating helps set the cheesecake properly.

Step 9

9. Decorate and serve: Cut the finished cheesecake. Pipe Nutella on top and sprinkle with grated chocolate and hazelnuts. Enjoy!Use a hot, sharp knife to get cleaner slices.


When it comes to serving this cheesecake, think celebration! 🎉

Pair this decadent treat with a hot cup of espresso or a glass of red wine for a sophisticated touch. Or, why not go all out and serve it with a side of vanilla bean ice cream? The creamy, smooth texture of the cheesecake perfectly complements the cold, sweet ice cream. 🍨

If you're feeling particularly festive, top each slice with a drizzle of Nutella, a sprinkle of grated chocolate, and a scattering of chopped hazelnuts for an extra layer of indulgence. These little touches add a delightful crunch and a visual wow-factor that will have your guests oohing and aahing. 🍫🌰

For those who love a fruity twist, serve each slice with a dollop of raspberry coulis or a spoonful of fresh berries. The tartness of the fruit beautifully balances the richness of the cheesecake. Whatever way you choose to serve it, this cheesecake is sure to steal the show! 🍓🥂


Craving this cheesecake but need a gluten-free or vegan version? No problem! 🌱✨

Gluten-Free Variation: Simply substitute the flour in the chocolate base with a gluten-free flour blend. Ensure all other ingredients, like baking soda, are certified gluten-free.

Vegan Variation: Replace the milk with plant-based milk like almond or soy milk, use vegan butter, and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the cheese mass, use dairy-free cream cheese and a vegan whipping cream.

With these easy swaps, you can still enjoy the heavenly taste of this cheesecake without compromising on your dietary needs. 🥳


  • Why did my cheesecake crack?

    The cracks usually occur if the cheesecake is overbaked or cooled too quickly. Baking it in a moist environment and letting it cool gradually helps prevent this.

  • How can I tell if my cheesecake is done?

    Your cheesecake is done when the edges are set and the center is still slightly jiggly. It will firm up during cooling.

  • Can I use a different type of nut instead of hazelnuts?

    Absolutely! Feel free to use almonds, pecans, or walnuts as alternatives.

  • What’s the best way to store the cheesecake?

    Store it in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.

  • How can I make the chocolate base richer?

    Try adding a small amount of espresso powder or using high-quality cocoa powder for a deep, intense chocolate flavor.

  • Can I freeze this cheesecake?

    Yes, you can! Freeze the cheesecake without toppings for up to 2 months. Thaw in the refrigerator before serving.

Nutrition facts

Nutella cheesecake
Recipe Yield:12 servings
Calories:Per serving
Calories (Min - Max):360 - 400
Total Fat:25g
Saturated Fat:12g
Total Carbohydrate:30g
Total Sugars:20g