I don’t know if I should apologise for this Nutella cheesecake or boast about it. Either way, I feel you will thank me for it (no, not really, as this dessert was taken from famous Nigella Lawson‘s recipe). The thing is, yummy Nutella cheesecake is embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. Oh and don’t forget to serve it with a warm coffee, either an American one or a true Italian espresso coffee, seeing as Nutella is Italian as well. I love a slice for breakfast, but my favorite time of the day to eat Nutella cheesecake is after lunch, o r in the evening with a hot cup of lemon tea.
250 gr. digestive biscuits
75 gr. soft unsalted butter
1 x 400 gr. jar nutella (room temperature)
100 gr. chopped toasted hazelnuts
500 gr. cream cheese (room temperature)
60 gr. 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 Nutella cheesecake straight from the fridge for best results.