Nutella Cheesecake

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“I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it.
The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat.”
Nigella Lawson, ‘Nigellissima’

This recipe is a slight variation on Nigella Lawson’s Nutella Cheesecake, so she needs to take all the credit for it. I have only tweeked it to satisfy myself. It is just as good as the original recipe, and I am too humble to say it is better.

Nutella Cheesecake

Serves 12
115g (4oz) hazelnuts, chopped * 255g (9oz) digestive biscuits, crushed * 85g (3oz) unsalted butter, softened * 1 x 400g jar of Nutella * 455g (1lb) cream cheese, at room temperature * 55g (2oz) icing sugar, sifted

Line a 23cm/9 inch spring-form cake tin with cling film. Dry-roast the hazelnuts in a frying pan until just brown, but not burnt. Blitz the digestive biscuits, butter and 1 tbsp of Nutella in a food processor, stopping before it begins to clump. Add 1 tbsp of hazelnuts to the mixture and pulse to mix in. Tip into the spring-form tin and press with the back of a spoon to form a base. Chill in the fridge for 15 minutes.

Beat the cream cheese and icing sugar until smooth and soft, then add the rest of the Nutella. Continue beating until the mixture is fully combined. Pour the mixture onto the digestive biscuit base. Scatter the remaining hazelnuts over the top of the cheesecake. Chill in the fridge for at least 4 hours before serving. Release from the spring-form tin and place on a plate to serve.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section CENTREPIECE DESSERTS, a selection of desserts which can be made in advance and look fabulous as a centrepiece to your dinner or buffet table.

£15

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