I (Andy) saw this cheesecake on Nigella’s website (http://www.nigella.com/recipes/view/nutella-cheesecake) and knew I had to make it. I have made a few changes to her recipe – I am not the biggest hazelnut fan (although I do like nutella) so I omitted the crushed hazelnuts, the choice is yours on whether you add these in or not.
This cheesecake could quite possibly be the easiest cheesecake you will ever make.
First up, process 250 grams of your choice of base biscuits in a food processor (or get your husband to do it with a rolling pin if you do not own a food processor…….). Add to the biscuits crumbs about 75 grams melted butter and 1 T nutella. Mix until you have a damp sandy mixture. Press this mixture into a lined springform tin and place in the refridgerator while you put together the filling.
Combine 500 grams of cream cheese and 60 grams of icing sugar and beat until smooth. Then pour in a jar of nutella, yip all 400 grams of chocolatey goodness. Beat or mix until combined.
Simply pour this filling onto the base and refridgerate for 6 hours or overnight. Serve from the fridge and enjoy every indulgent and silky smooth delicious mouthful!
I seriously recommend you try this, it would be great at a dinner party or for a special treat.
This definitely rates as one of the creamiest, tastiest cheesecakes I’ve ever made!