This recipe is loosely based on Nigella's Nutella Cheesecake Recipe. After Nigella shared the recipe on Instagram, I knew I had to try my own version. Now I didn't measure anything out in this recipe so the measurements are all approximations. Sometimes this is the best way though!
Ingredients
For the base
A handful of chopped hazelnuts
A teaspoon of nutella
2 heaped tablespoons of unsalted butter
300g digestives
For the topping
500g full fat cream cheese
For the topping
500g full fat cream cheese
80g icing sugar
350g jar of nutella
Hazelnuts (to decorate)
Scroll to the bottom of this post for the method......
Method
1 - Pop the digestive biscuits in a freezer bag and bash with a rolling pin until they all turn into crumbs. Add a handful of hazelnuts and combine.
2 - Melt the butter and nutella in a pan, once melted, remove from the heat and combine well with the biscuit/nut mix.
3 - Add the nut mix to a pre-greased springform cake tin (I used a 20cm one) and press down. Chill in the fridge for at least 30 minutes.
4 - For the topping, mix or whisk the cream cheese until smooth, sift in the icing sugar and combine before adding the nutella and whisking/mixing together until smooth and well combined. I used an electric whisk but a wooden spoon and elbow grease would work just as well.
5 - Spoon the topping over the chilled base, sprinkle with hazelnuts and chill for 6 hours / overnight. The cheesecake will serve 8-12 people and keep covered in the fridge for a couple of days (if you can resist it for that long!).
Check out my other cheesecake recipes below:
Scroll to the bottom of this post for the method......
1 - Pop the digestive biscuits in a freezer bag and bash with a rolling pin until they all turn into crumbs. Add a handful of hazelnuts and combine.
2 - Melt the butter and nutella in a pan, once melted, remove from the heat and combine well with the biscuit/nut mix.
3 - Add the nut mix to a pre-greased springform cake tin (I used a 20cm one) and press down. Chill in the fridge for at least 30 minutes.
4 - For the topping, mix or whisk the cream cheese until smooth, sift in the icing sugar and combine before adding the nutella and whisking/mixing together until smooth and well combined. I used an electric whisk but a wooden spoon and elbow grease would work just as well.
5 - Spoon the topping over the chilled base, sprinkle with hazelnuts and chill for 6 hours / overnight. The cheesecake will serve 8-12 people and keep covered in the fridge for a couple of days (if you can resist it for that long!).
Check out my other cheesecake recipes below:
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Ohh! What a treat! This looks so good! x
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