The Amazing Nigella's Nutella Cheesecake
If you are invited to or plan lunch or a gathering, either make it the day before or just prepare this Nutella cheesecake recipe in the morning and keep it in the fridge till you need it, it will be ready for lunch, dinner, or the gathering. It is just an easy and suitable recipe for all times.
Servings: 12
Equipment
- Measuring cups
- a bowl
- a food processor
- a spoon or a spatula
- a 9-inch round springform
- Parchment paper (optional)
- a hand mixer (optional)
Ingredients
- 10 ounces of digestive biscuits or substitute graham crackers or chocolate wafer cookies
- 5 tablespoons of soft unsalted butter
- 13 ounces jar of Nutella preferably at room temperature
- ¾ cup of chopped toasted hazelnuts
- 1 pound cream cheese preferably at room temperature
- ½ cup of confectionary/ or icing sugar sifted
Instructions
For the Crust:
- Start by breaking the biscuits into the bowl of the food processor.
- Add then the butter and a tablespoon of Nutella, and blitz this mixture until it starts to clump.
- Add 3-4 tablespoons of the hazelnuts and continue to pulse until you have a soft damp, sandy-like mixture.
- Pat the crust mixture into a 9-inch round springform and press into the base either by using your hands or using the back of a spoon or a cup. (in order not to let the mixture stick to the bottom of the cup, you can put it in a plastic zip-lock and continue pressing mess-free)
- -It's also optional to add parchment paper to the bottom of the springform.
- When it is leveled well, place the springform in the fridge to let it chill.
For the mixture:
- Beat the cream cheese and the confectionery sugar with a spatula, or a hand mixer, until it gets smooth.
- Add the remaining amount of Nutella chocolate to the cream cheese mixture, and continue beating until everything is well combined and smooth.
- Take the previously used springform out of the fridge, and carefully smooth the Nutella mixture over the cold base.
- Scatter the remaining chopped hazelnuts on top to cover and place the springform back in the fridge for at least four hours or overnight.
- When ready, take the cheesecake out of the fridge, and with a spatula swipe around the sides to make sure nothing is sticking to the springform before removing it.
- Cut the amount of slices you need and serve the cheesecake straight from the fridge for best results.
- Enjoy the smooth mousse-like chocolaty cheesecake!
Notes
Tips
- For storage, wrap in plastic wrap or put the remaining cheesecake in an airtight container, and place it in the fridge.
- For a better texture and more enjoyable taste, it is best to consume it within 2-4 days maximum.
- Don't keep it out of the fridge long before serving, it will have a melty texture then.
- For the hazelnut, toast nuts on a rimmed baking sheet at 325° F for 15 to 20 minutes, until they are golden through the middle.
