Nutella Cheesecake

Nutella Cheesecake

Yes, you're reading it correctly. A Nutella cheesecake. I've gone there. And it was amazing. One of my readers, KeKe, reminded me that February 5th was World Nutella Day 2012. Oops! Yes I forgot the most important day of chocolate and hazelnuts. So this Nigella Nutella Cheesecake is sort of a belated tribute to the Italian sandwich spread, although it could easily fall into the 'Valentine's Day' category as well.

This is a no-bake cheesecake. Which means you don't have to torture yourself with the grueling long wait of cheesecake cooling down to room temperature. It just needs to set a bit in the refrigerator. But it does take every ounce of restraint to not completely lick the bowl empty. And to make a second serving after that, just to find yourself - again - licking the bowl half empty. Well, at least it was worth it! Rating: 5- out of 5.

Nutella Cheesecake: Nigella Lawson

- 250g digestives
- 75g soft unsalted butter
- 400g jar Nutella, at room temperature
- 100g chopped toasted hazelnuts
- 500g cream cheese, at room temperature
- 60g icing sugar

- 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 of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23cm 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 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

“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 is
just the sort of count-no-calories indulgence that the season demands.”

Nutella Cheesecake


Darlene Payan said…
It looks so scrumcious I can almost taste it. I looked at the ingredients and never heard of digestives, can you explain that one for me? Thank you.
Paris Pastry said…
Sorry, it's short for "digestive biscuits". You know those English cookies? But you can easily substitute it for graham crackers :)
highheeledlife said…
WOW!!! How delishh!! and we nay have to try this ... since Santa gifted the Mr. with a 5kg tub of the stuff! .. yes the Mr. is Italian and was raised on it! He is still a kid at heart when it comes to Nutella .. happy week-end..xo HHL
deeboh said…
I love your recipes and your blog. keep it up!
Dulce fresa said…
Umm sweet and delicious..
Chantal van Eijnatten said…
Gisteren (6-2-2013) maar weer eens gemaakt en het recept wat aangepast; ipv digestivekoekjes Finse kerstkoekjes (te vergelijken met speculaasjes) en duopasta ipv standaard bruine chocopasta. Ook op die manier weer OOOOONTZETTEND LEKKER eindresultaat! :D
Paris Pastry said…
@Chantal: Ik had het dinsdag ook weer gemaakt! Ik wilde bijna ook duopasta gebruiken, maar was uiteindelijk toch voor Nutella gegaan! x

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