So, it’s raining. And unlike everything that Oregonians claim about the rain around here, it is not just drizzling. It is pouring down rain. I went on a run this morning, fully expecting to enjoy a light Oregon sprinkle, but it full out poured down rain for the entire run. I literally rung out my clothing when I got home. But running for an hour in the pouring rain means I deserve some good dessert today, yes?
I love dessert. But generally dessert comes in large quantities. This is great when you have a large crowd with which to share the dessert, but when it’s just the two of us, eating the same dessert every night gets kind of old.
This is especially true when it comes to cheesecake. First of all, making a cheesecake is a pretty big time commitment. Then there’s the whole “we have to eat this within the next 2 days because it will go bad, so we’re going to eat dessert with every meal” situation. Which is wonderful and delicious, but probably not healthy.
So after my little jaunt on the hazelnut farm a few weeks ago, I really wanted to make a hazelnut dessert. And what’s the most famous form of hazelnut? Nutella, of course, which every girl in the world should have in her house. After perusing our fridge, I found a little cream cheese, which settled the dessert quandary. Clearly, I needed to make some nutella cheesecake.
Nutella Cheesecake for 2
for the crust:
-1/2 cup graham cracker crumbs
-3 tablespoons melted butter
for the filling:
-4 oz. 1/3 less fat cream cheese
-1/4 cup sugar
-1 egg
-2 ounces vanilla greek yogurt
-1 spoonful nutella
Preheat oven to 325 degrees.
Combine crust ingredients until they reach a wet sand-like consistency. Press into bottom of ramekins.
Beat cream cheese and sugar until smooth. Add egg and mix. Add greek yogurt and mix until smooth. Pour into two ramekins.
Melt nutella in a saucepan over medium low heat. Once smooth, divide between two ramekins. Use a knife to swirl nutella through the cheesecake.
Bake for 40-45 minutes, or until set and slightly browned.
Remove from the oven and let cool for 15 minutes. Refrigerate for at least two hours before serving.
It looks like I’ll need to eat both of these cheesecakes since Eric is out of town. Bummer.
-Ally
