Time: 75 minutes to make- 4 hours or overnight to cool
Servings: 8 generous slices
1 1/2 cups graham cracker crumbs (approximately 16 graham crackers)(You can stick them in a blender to pulverize. If you don't have a blender, try a big ziploc bag and a hammer!)
1/2 cup butter (melted)
1 tbsp Sugar (Florida Crystals Natural Sugar)
For the Filling:
3 packages Philadelphia cream cheese, softened(let them sit out for a couple hours before using) (I used 1 package of the 1/3 fat stuff, cut calories where I can without sacrificing flavor!)
1 1/3 cup sugar (Florida Crystals Natural Sugar)
1/4 cup all-purpose unbleached flour
3 eggs, room temperature
1/2 cup light sour cream
1 1/2 tbsp fresh lemon juice
2 tsp vanilla extract
For the Topping:
3/4 cup Nutella
For the crust, combine graham cracker crumbs, butter and sugar with your hands until well blended. Press the crumb mixture into the bottom of a Springform Pan and mold it out with no holes on the bottom or sides. Bake for 10 minutes. Remove from the oven and place on a cooling rack. Keep the oven on!
2. For the filling, beat the cream cheese, sugar and flour at medium speed of electric mixer until smooth.
Add the eggs, one at a time, and mix at a low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into the crust. (If you don't have a mixer, be prepared to put some muscle into it with a wooden spoon!)
3. Now for the Nutella!!! Put it in a microwavable bowl or mug. Microwave for about 45 seconds so that it becomes soft and workable. With a spoon, drop dollops of nutella, like polka dots, all over the cheesecake. With a knife, cut into the cheesecake, swirling into the nutella so it spreads out. I tried making little hearts with mine... but as you can see its more of an abstract decor ;)
4. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools).
Remove from the oven to a cooling rack. Immediately run a knife (or releasing tool available with your springform pan) around the sides of the cheesecake to loosen from the pan. CAREFULLY!!! Allow for it to cool for about 30 minutes before putting it in the fridge.
Cover and refrigerate for 4 hours or better yet overnight. Seriously this is the hardest part but I have made the mistake before of cutting into it after a couple hours and it fell apart!
Lots of love today! Remember to show love and compassion even to strangers! Everyone needs a smile :)