Nutella Cheesecake – Recipe

I half wish I wasn’t introduced to this, because it’s honestly the easiest thing to make when you’re craving something sweet. And such a blissfully easy dessert if you’re having people over for dinner.

What you need:

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar Nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts (or 50 grams if you aren’t the biggest fan of nuts)
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Then 3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill while you get the everything else sorted.

Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined. It should look something similar to below

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. I tend to use only a handful of nuts, but others love using more, it’s just a matter of preference.  Then place the tin in the freezer for a few hours. Once it’s set, move to the fridge. Serve straight from the fridge for best results.

IMG_3077

Let me know what you think 🙂

S x

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