Nutella Cheesecake

This cheesecake is my best (and worst) find! It’s mouthwateringly delightful as long as you ignore the calorie count!

Original recipe from Nigella Lawson, below is my adapted version.

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Serves: 10 (you only need a very thin slice!)

Ingredients:

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 400 grams full-fat cream cheese (at room temperature) (light cream cheese doesn’t set as well
  • 60 grams icing sugar (sifted)

Method:

  1. Break the digestives (250g) into the bowl of a processor, add 25g/3 tablespoons of the hazelnuts, blitz until they resemble breadcrumbs.
  2. Add the butter (75g) and a 15ml tablespoon of Nutella, and blitz again until it starts to clump and you have a damp, sandy-like mixture.
  3. Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Make sure it is tightly compacted. Place in the fridge to chill.
  4. Beat the cream cheese (400g) until smooth.
  5. Add the icing sugar (60g) bit by bit before adding the remaining Nutella from the jar. Beating together with a wooden spoon until combined.
  6. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover.
  7. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
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