Nigella Lawson’s recipe for Nutella cheesecake couldn’t be simpler or yummier! I actually messed it up a little and it still worked out. I put in half the amount of powdered sugar but it’s still sweet so I think I’ll do it on purpose next time! I didn’t bother with the crust or the hazelnuts on top and made a kind of mousse type thingy with it, as the filling is always the best part of the cheesecake, and it cuts down on carbs and fat a little (at least that’s what I tell myself). lol The only thing it’s missing is some fresh whipped cream. Definite keeper.
Nutella Cheesecake (no bake)
250 grams (10oz) digestive biscuits
75 grams (5 Tbsp) soft unsalted butter
1 x 400 grams (13 oz) jar nutella (at room temperature)
100 grams (3/4 cup) chopped toasted hazelnuts
500 grams (1 lb or 2 pks) cream cheese (at room temperature)
60 grams (1/2 cup) 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. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
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.
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 and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Additional information – for vegetarians make sure the cream cheese does not contain rennet.