Nutella Cheesecake
    This is one of those things that you can make when you need to make up to someone big time – like if you erased their favorite show off the hard drive or if you forgot someone’s birthday. Because if you make this – they will be eternally grateful to you and overlook any crime committed. Believe it people, miracles do occur if you are armed with cream cheese and Nutella.
    In the words of Nigella Lawson “I don’t know if I should apologize for this or boast about it. Either way, I feel you will thank me for it. ” and thank her we do. Its shamefully easy to make, which can be extremely dangerous, depending on which way you go. But then you have been forewarned. Its vegan (no eggs) and its fridge set, which, again can be extremely dangerous. If you find yourself making this again and again, just make sure you have spare bottles of Nutella – it uses the entire jar. I started off making them in cupcake form and realized that I’d have a lot leftover (too much biscuit base and very little cream cheese batter) so I made 4 cupcakes and poured the rest in an 8″ non stick cake pan. So I would definitely suggest making this in cake form.

    Nutella Cheesecake

    Yields: 8″ Cheesecake – serves 6 to 8

    75g butter, softened
    250g digestive biscuit crumbs
    1 x 15ml tbs Nutella
    2 x 8oz packages Philadelphia Cream Cheese blocks
    60g icing sugar
    1 x 350g jar of Nutella
    100g toasted hazelnuts, chopped, for garnishing
  1. In a bowl of an immersion blender, add digestive biscuit crumbs, butter and a tablespoon of Nutella. Pulse till everything is combined in a clumpy, sandy mixture. Press onto the base of a springform or non-stick cake tin and stick inside the refrigerator till set (about 30 minutes or so).
  2. In the bowl of a stand mixer with the whisk attachment fitted (you could also do this by hand, if your cream cheese is soft or use a hand mixer), add 2 packets of cream cheese and icing sugar. Whisk till combined. Scrape down the sides of the bowl and add the entire jar of Nutella and whisk to combine again.
  3. Pour the mixture into the cake tin, garnish with chopped hazelnuts and refrigerate for at least 4 hours or overnight for best results. Serve cold!


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