Time for cake, because it's World Nutella Day

Blue Monday, I don't care about it. But World Nutella (moon)Day I do find very cozy. Hang out the flag, blow up the balloons and peel off the magical golden layer from the jar. Today you can, infinitely, thickly topped and a lot. To celebrate it with you, I have a little recipe for you. You better log out on time later, run to the nearest Appie and make sure this cake is on the table ASAP. You want it. What am I saying? You must have it. And the best part: it doesn't even need to go in the oven.

May the jar live long.

No bake Nutella cheesecake (with Oreos and Ferrero Rocher)

Crust

250 grams of Oreos, crushed

50 grams of melted butter

Filling

650 grams of cream cheese

100 grams of sugar

seeds from 1 vanilla pod or 1 tsp vanilla extract

450 grams of Nutella

20 grams of cocoa powder

150 grams of whipped cream

Nutella ganache

150 grams of Nutella

60 ml of whipped cream

6 Ferrero Rocher, finely chopped

1. Mix the cookies with the melted butter.

2. Take a large springform pan and line it with baking paper.

3. Press the cookie mixture firmly into the springform pan.

4. Take a large bowl and add the cream cheese, sugar, vanilla, Nutella, and cocoa powder. Whisk with a whisk until you get a smooth mixture.

5. Whip the cream stiff and fold it into the cream cheese mixture.

6. Pour the mixture into the springform pan and smooth it out with a spatula.

7. Place the cake in the refrigerator for at least four hours.

8. Put the Nutella for the ganache in a large bowl.

9. Take a saucepan and heat the cream until it almost boils.

10. Remove from heat and mix with the Nutella.

11. Let the ganache cool and then spread it over the cake.

12. Crumble the Ferrero Rocher over the cake and serve the cake from the refrigerator.

Image: cheesecake