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
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.
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.”