Nutella, the 6th Food Group

are Howyou celebrating World Nutella Day, hosted by Shelley of At Home Rome and Sara of Ms. Adventures in Italy?

We are celebrating with Banana Boats

• Split banana skin
• stuff with mini marshmallows
• cover with Nutella
• microwave until melted.

Nutella Fondue

Nutella Fondue

• 2/3 cup fat-free chocolate syrup
• 1/4 cup Nutella
• In a small saucepan, stir ingredients together over low heat until smooth and warm.
• Serve warm or at room temperature with strawberries, bananas, pears, oranges, pineapples, angel cake, pound cake for dipping.
• Makes about 1 cup. Per tablespoon: 45 calories; 0.5 g protein; 1 g fat
• The sauce will keep, covered, in the refrigerator for up to 1 week.

And Baked Nutella Cheesecake.

Edited to add recipe for Baked Nutella Cheesecake.

Crust Ingredients

• 1 cup all purpose flour (250g)
• 1/3 cup packed brown sugar (75g)
• 1/3 cup butter (75g)
• 1/2 cup toasted hazelnuts, chopped (125g)

Crust Preparation

• Preheat oven to 350F.
• Place hazelnuts in single layer on a baking pan
• Place baking pan on middle rack of oven
• Bake for 10-15 minutes until lightly coloured and skins are blistered.
• Wrap nuts in kitchen towel, let steam for 1 minute, rub nuts to remove loose skins
• Cool completely

• Combine flour and sugar in mixing bowl
• Cut in butter until mixture is crumbly
• Stir in nuts
• Press mixture firmly on bottom of greased 9" springform pan
• Bake at 350F for 10-15 minutes until edges are light brown
• Remove from oven and cool crust completely
• Reduce oven to 300F

Filling Ingredients

• 2 pkgs (8oz/250g) cream cheese softened
• 1 can (300ml) sweetened condensed milk
• 3 eggs
• 1/4 cup lemon juice (50ml)
• 2/3 cup Nutella (150g)

Filling Preparation

• Beat cream cheese in large bowl on medium speed until smooth
• Gradually beat in can of sweetened condensed milk
• Add eggs one at a time, beating after each.  Do not overbeat
• Add lemon juice, beat until just smooth
• In medium bowl, measure 1 1/2 cups of cream cheese mixture
• Stir in nutella
• Spoon half of yellow batter over baked hazelnut crust
• Top with half of the nutella batter
• Repeat layering
• Carefully swirl batter for marble effect.
• Place on middle rack of oven
• Place a baking pan, half filled with hot water on lower rack
• Bake 40-50 minutes, until edges are light brown
• Turn oven off, let cheesecake stand in oven with door ajar for 30 minutes, until centre is completely set.
• Cool on wire rack before refrigerating
• Cover with plastic wrap and refrigerate 12-24 hours before serving.

Comments

[laeroport]

Mmmmmm.... Guess what we're having for dinner - I mean dessert. :)

[kirsten]

oh, goodness, i'll have to pass on the news - my daughter and husband are big nutella fans.

[Maryam in Marrakesh]

This is hysterical. i love this!!!

[emily]

I love the banana boat idea. My mouth is watering...

[kristin]

ay-yai-yai-yai-yooo...this all looks so yummy!! eeeek, where to begin?

[Cindy]

That's a mighty fine-looking cheesecake!

[London Southern Belle]

hi there fellow england-er :) Found you through Black Apple's site :)

Hope you are surviving the snow! ;)

London Southern Belle.