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NUTELLA CHEESECAKE (variation on Nigella’s)

December 3, 2012

This is a really simply cheesecake. I’m not too keen on crunchy nuts with my dessert so this is a variation on a recipe I’d seen and made a little lighter with the addition of some cream. You can use digestive biscuits but I had some others to use up.

INGREDIENTS

250 g biscuits (I used up a pkt of Oreo with some Lotus caramel biscuits)
75 g unsalted butter (soft)
400 g Nutella (at room temperature)
500 g cream cheese (at room temperature)
60 g icing sugar
150 ml double cream (whipped)
Chocolate to grate over the top – or a Flake to crumble!

METHOD

1. Break the biscuits into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Pulse until you have a damp, sandy mixture.

2. Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Nutella

Nutella

3. 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. Gently beat in the whipped cream.

4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the biscuit. Grate some chocolate over the surface.

5. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Nutella Cheesecake

Nutella Cheesecake

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