cream

I am an Italian who loves cakes, this is a matter of fact!
Given that, when I prepare a cheesecake, which better ingredient than Nutella should I use? No one else! This is the right answer 😛
If you have read the intro of the English section of this blog you probably know what I’m speaking about.
I’m in love with both Italian and Anglosaxon cakes (American AND English), especially muffin, cupcakes, brownies, pies and cheesecakes. When I’m baking a cake I always take a look to the original recipe but I try to rearrange it using Italian ingredients, for three main reasons: 1. availability, 2. tradition 3. sometimes just because they are damn good, like nutella, mascarpone, almonds, fruit, etc.
For example we use to flavour nearly all our cakes with lemon zest instead of vanilla seeds, because you know…we have plenty of lemon trees, while vanilla it’s very expensive here!
When I have prepared these mini nutella cheesecakes i wanted to use one of the most famous italian products, Nutella, for creating a classic English cake, the no-bake cheesecake.
I have choosen the no-bake cheesecake because i think that cooked Nutella isn’t good. After undergoing a high temperature its flavour will be terribly ruined…
I also used a typical American way to serve mini cheesecakes, which i find really lovely, into little mason jars, those jars used to store home-made marmalades and conserves.
This way you can easily offer to your guests/friends a single-serving cheesecake in a tiny and cute jar without getting worried about slices and portions.