Monday, August 27, 2012

Recipe: 10 Minute Nutella Cheesecakes

First off, this isn't strictly a cheesecake. I just needed something creamy and chocolaty with a bit of saltiness and crunch and I wanted it ASAP at 11pm in Ahmedabad.

I had some mascarpone cheese that I had bought on a recent trip to Bombay, so I decided to use that and make a practically instant dessert. It took me less than 10 minutes once I'd made up my mind, to have the finished ramekin in my hands. Honestly, its taken me longer to type up this recipe, than it did to assemble it.

200gm digestive biscuits (I used McVities, if you don't have access to digestive biscuits, you can use Marie biscuits, but it wont have as much texture)
200gm mascarpone cheese (use a good brand, else it will split and ooze liquid - I use Impero brand)
2 tbsp butter (yellow if you want a bit of saltiness)
2 tbsp nutella (adjust for personal sweetness & chocolate love)
2 tbsp cashewnut bits (optional)
4 ramekins

Line each ramekin with 1/2 tsp of cashewnut bits if using.
Using a rolling pin, crush the biscuits inside the packet itself by rolling with a bit of pressure, but watch the seams of the packet, so nothing pops out.
Divide the powdered biscuit between the 4 ramekins.
Drop 1/2 tbsp butter in each ramekin and pop the ramekins in the microwave for 30 seconds (or less - untill the butter melts completely).

Gently mix the mascarpone and nutella with a spoon (Since I had a 200gm container of mascarpone, I mixed everything in the same container)
Take the ramekins out of the microwave and gently mix the biscuit, nut, melted butter together.
Split the nutella+mascarpone mixture equally in the 4 ramekins. Don't worry about evening it out, it will automatically flatten out when it starts to melt.
Don't fill the ramekins too high, the mixture will rise a bit when its heated.
Pop the ramekins in the microwave for 1.5-2 minutes. The nutella+mascarpone mixture should melt and bubble just a little.
Take the ramekins out of the microwave, let them rest for a minute or two and then eat straight out of the ramekins.

Kim's Note:
The texture will not allow it to be turned upside down, as it won't hold its form. It will still be a bit gooey, so its best served in the ramekin that it is microwaved in.

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