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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Beat the cream cheese with the sugar, vanilla sugar, and vanilla extract until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Pour in the double cream and mix until combined.
Add the flour and corn flour and mix until just combined.
Sift the mixture to remove air bubbles, then pour into a parchment-lined tin.
Bake for 45 minutes at 210 C until the top is slightly caramelized.
Leave to cool for at least 5 hours and chill.
Cover in Nutella and serve.
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Sift the mixture and remove air bubbles before baking.
Let the cheesecake cool for at least 5 hours before serving.
Can I use a different topping instead of Nutella?
Yes, you can use any topping of your choice, such as fruit compote or caramel.
How do I know when the cheesecake is done?
The cheesecake is done when the top is slightly caramelized and the center is set but still jiggly.
Can I make this cheesecake ahead of time?
Yes, you can make it a day in advance and store it in the refrigerator.
What can I use instead of double cream?
You can substitute double cream with heavy cream if needed.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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