I have Nigella to thank for this delightful pud. After a few friends were raving about it I thought I should try it out for myself. I have never eaten Nutella or any kind of chocolate hazelnut spread before (much to their surprise) so I was keen to find out what all the fuss was about. All I can say is, wow, from the moment I dipped my spoon into the pot for a little taste, it was love. I couldn’t quite believe what I had been missing out on and when I combined it with the cream cheese it was simply sublime. I whipped this cheesecake up in about 20 mins, it was easy to make, looked pretty good and tasted amazing. What more could you want!
Taken from Nigelissima.
Serves 8 – 12
You will need
250g digestive biscuits
75g soft unsalted butter
1 x 400g jar Nutella or equivalent chocolate hazelnut spread, at room temperature
100g chopped toasted nuts
500g cream cheese, at room temperature
60g icing sugar, sifted
1x 22 or 23cm Springform cake tin
Break the biscuits into the bowl of a food processor, then add the butter and 1 x 15ml tablespoon of Nutella and blitz the mixture until it starts to clump. Add 25g of the toasted hazelnuts, and continue to pulse until you have a damp, sandy mixture.
Tip this into your springform tin and press it into the base, using either your hands or the back of a spoon. Place in the fridge to chill while you get on with the filling.
Beat together the cream cheese and icing sugar until smooth and soft, then patiently scrape the rest of the Nutella out of its jar and into the cream cheese mixture and continue beating until combined.
Take the springform tin out of the fridge. Carefully, scrape and smooth the Nutella mixture over the biscuit base and scatter the remaining chopped hazelnuts on top to cover. Place the tin back in the fridge for a t least 4 hours or overnight.
Serve straight form the fridge for best results, unspringing the cake from the tin, still on its base, just before you eat. To cut it, dip a sharp knife in cold water, wiping it and dipping again between each cut.