Bake Along #78 Nutella Swirled Cheesecake with Nutella Fudge Sauce

Another cheesecake for Bake Along 4th birthday! :)
I love cheesecakes (read: I love ALL cakes) LOL. Give me any kind, I will eat it, be it baked or non bake cheesecake or Japanese cheesecake
But if I had to list down in order, the first in the list would be baked cheesecake, the creamy sinful type..yum! :)
I was drooling the first time I saw this cheesecake in Café Delites by Karina. In fact, almost all of her creations intrigue me. Not to forget how the beautiful photography skill she has which always manages to make me feel like licking my computer or tablet or hp screen LOL
Also knowing that she always tries to make an indulgence healthier, with all the nutrition facts included, it helps me to eat them with lesser guilt haha..
Anyway, I decided to give it a try, and look at this...

All the yummilicious factor is in the pic below, no explanation needed

 

 

 

Okay, now wipe your drool and read the recipe LOL

 

What you need:

(below is half recipe)

 

Base:

12 Oreo cookies, discard the filling

2 tbsp. virgin coconut oil

 

Cheesecake:

250g light cream cheese

150g light Greek yoghurt

2 eggs

1/4 cup caster sugar (I wanted to use Stevia but not too sure with the amount since Stevia is much sweeter than regular sugar)

1 tbsp corn starch

1/2 tbsp orange zest (I skipped)

1/2 tbsp vanilla paste

30g Nutella, warmed in the microwave for 30 secs

 

Nutella hot fudge sauce:

40g Nutella

2 tbsp chocolate milk (original recipe used regular milk)

 

Method:

1. Preheat oven to 180degC. Grease a round springform pan (I only have 20cm size, so I used this, hence the short cake haha). Keep refrigerated
2. Put oreo in the food processor til formed crumbs. Add in oil and pulse for a few times til well mixed
3. Combine cream cheese, yoghurt, eggs, sugar in a bowl. Beat over low speed til smooth and creamy
4. Add corn starch, orange zest if using and vanilla, beat til smooth and well combined for about 2mins
5. Pour cheesecake over the oreo base and spoon the warmed Nutella onto the cheesecake. Using chopstick, make swirled pattern
6. Bake for about 30-40mins until just set in the centre and the top lightly browned
7. Remove from oven and leave it in the pan for about 15mins. Chill in the refrigerator for a minimum of 1 hour before serving
8. Make the fudge sauce by mixing Nutella and chocolate milk in a small bowl. Microwave for about 30secs and mix well. Consistency should be a little runny
9. Just before serving, arrange strawberries on top (or any other preferred fruits of your choice) and drizzle the sauce over it

 

I can eat plain just like this..

 

 

 

But eating the complete set with strawberries and the fudge sauce is the ultimate heaven! :)

This post is for Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

 

 

I'm also submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young. Link is HERE

 

 

And lastly, this post is also linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai