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Nutella Soufflé Cheesecake
Nutella Soufflé Cheesecake

Before you jump to Nutella Soufflé Cheesecake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is nowadays a lot more popular than it used to be and rightfully so. There are many illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. Wherever you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all likelihood, a lot of people think that it takes a great deal of work to eat healthily and that they will need to drastically alter their lifestyle. In reality, though, simply making a couple of small changes can positively impact daily eating habits.

To see results, it is definitely not essential to drastically modify your eating habits. It’s not a bad idea if you wish to make considerable changes, but the most crucial thing is to gradually switch to making healthier eating choices. As you get accustomed to the taste of these foods, you will see that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will see that you no longer want to eat the old diet.

Thus, it should be somewhat obvious that it’s not difficult to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to nutella soufflé cheesecake recipe. To make nutella soufflé cheesecake you only need 6 ingredients and 15 steps. Here is how you do that.

The ingredients needed to cook Nutella Soufflé Cheesecake:
  1. Use 120 g cream cheese, softened
  2. Take 120 g Nutella
  3. Prepare 3 eggs, separated
  4. Use 25 g cornstarch or cake flour
  5. Take 1/2 tsp vanilla extract
  6. Get 50 g sugar
Steps to make Nutella Soufflé Cheesecake:
  1. Preheat oven to 340°F / 170°C
  2. Whisk together cream cheese and Nutella until combined
  3. Add egg yolks in one at a time
  4. Fold in cornstarch into mixture
  5. Add vanilla extract and mix
  6. In a separate bowl, beat egg whites until soft peaks form, adding sugar gradually to the egg whites
  7. Fold egg white mixture into Nutella mixture just until combined
  8. Pour into a 7 inch (18 cm) pan lined with parchment paper
  9. Drop pan a couple times to get rid of air bubbles
  10. Place pan in the oven in a water bath of hot water
  11. Bake for 15 minutes at 340°F / 170°C
  12. Then bake for 15 minutes at 320°F / 160°C
  13. Turn off oven and leave cake inside for 15 more minutes
  14. Remove from oven and let cool. Serve immediately or chill in the fridge at least 2 hours; overnight is best!
  15. Top with powdered sugar, strawberries, or other decorations

Add eggs; beat on low speed just until blended. Refrigerate overnight, covering when completely cooled. Gently loosen sides from pan with a knife; remove rim. The consistency of the Nutella Cheesecake should be sliceable but not solid. It will be a lot less solid than a baked cheesecake.

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