01/11/2026
I don’t talk about this enough, but I record so much content that never gets posted. Drafts I overthink. Clips I rewatch too many times. Videos I convince myself aren’t worth sharing because they don’t look “perfect.”
This cheesecake almost stayed in my drafts too. It tasted incredible, but it didn’t match the vision I had in my head — and that alone made me question whether it deserved a post.
Social media has a way of making us feel like everything has to be flawless to be seen. But I’m trying to unlearn that.Trying to remind myself that effort still matters, even when the outcome isn’t picture-perfect.
So here’s one of those drafts I almost didn’t post.
RECIPE:
Base:
400g crushed graham crackers
1/3 cup melted butter
1. Mix graham crackers with butter
2. Spread into a 9inch springform pan creating an even layer
3. Bake for 350c for 8-10min
4. Once baked, cover the bottom with 2-3 layers of foil for the next step
Cream cheese layer:
750g cream cheese
3 eggs
3/4 cup sugar
1/3 cup nutella
1 tsp vanilla extract
1/3 cup heavy cream
1. Beat cream cheese
2. Add sugar and mix
3. Add egg one by one
4. Add cream & vanilla then nutella
5. Mix it until well incorporated
6. Pour cream cheese over baked crust
7. In a large pan, put the cheesecake in and then pour hot water till it touches 1inch of pan
8. Bake for 75-80 min at 275c
9. Once baked, turn off the stove and leave the cheesecake in the oven for 40min so it doesn’t deflate
10. Cover the cheesecake and let it cool overnight or at least 4hrs in the fridge
Chocolate layer:
1 cup milk chocolate chips
3/4 cup steamed/hot heavy cream
1 tbsp butter melted
1/2 cup chopped hazelnuts
1. Pour hot cream over chocolate add melted butter and let it cool completely
2. Fold in hazelnuts and pour over cheesecake
3. Let the cheeesecake cool for 2-3 hrs so the chocolate sets completely before slicing.
