I have a confession to make…. I didn’t even try Nutella until I was in my forties, to be more specific, earlier this year. I have no idea why I didn’t think I’d like it but if someone was to have said “It tastes like Ferrero Rocher in a jar”, I would have fought you for the last mouthful!
It all started when I was looking for a dessert to serve at Easter as my Uncle & Mum were coming out for the day. I wanted something chocolately but something a bit different and stumbled across Nigella Lawson’s Nutella Cheesecake. I knew instantly that I had to make it.
Since Easter I’ve made it a few times and have had the most amazing reaction to it each time. Below is a picture of the one at Easter complete with John Whaite‘s hazelnut spikes & chocolate carrots from the fabulous Cocoa Ooze. It’s one of those dishes that as soon as you bring it into the room your guests will collectively give out a chocolately sigh. The best thing about it is that it’s insanely easy to make, no baking involved, so if you’re a newbie to cooking or worry about burning or over cooking a dessert, this is your saviour….. A very glamourous one at that even if I do say so myself!
I’m going to cover the instructions for the hazelnut spikes in a later post and just concentrate on the cheesecake for now. Below is a visual of the ingredients you’ll need:
Serves 8-12….. Depends on how greedy you and your guests are!
250g Digestive Biscuits
75g soft unsalted butter (a quick 10/20 second blast in the microwave is perfect to soften it)
1 x 400g jar of Nutella at room temperature
100g chopped hazelnuts (can be bought in packets pre-chopped in the baking aisle of most supermarkets)
500g Philadelphia (full fat…. No point trying to go for the Light option after reading previous ingredients! Make sure it’s at room temperature)
60g Icing Sugar (sifted)
- Break the Digestives into a bowl (feel free to use a processor for speed but as I tend to do these things when Wee Food Adventurer is napping, I do this by hand or in a food bag & gently bash them with a rolling pin). Add all 75g of the butter & a tablespoon of Nutella & mix (blitz if using processor) until it starts to clump then mix in 25g of the chopped hazelnuts and continue to mix/pulse until it has a sandy texture.
- Tip into a 23cm/9″ round springform tin and press into the base. You can use your hand or the back of a wooden spoon but don’t be too heavy handed. There’s no need to grease the tin beforehand. Pop the tin into the fridge to chill while you make the topping.
- Beat the 500g of Philadelphia and 60g of Icing Sugar until smooth, this really doesn’t take long. Add the remaining Nutella to the mix and beat until well combined. Easy so far, isn’t it!?
- Take the tin back out of the fridge and take your time to smooth the Nutella mixture over the biscuit base then cover with the chopped hazelnuts you have left. You may think you’ve loads of chopped hazelnuts left but you want a good covering so that you don’t see the Nutella mixture underneath & pay particular attention to the outside rim of the tin. I sprinkled round the edge as I rotated the tin to make sure it was all covered. Once done place tin back in the fridge and smile smugly…. Ideally it should stay in the fridge for a minimum of four hours but I always leave it in overnight. Even better is that you serve it straight from the fridge so there’s no need to hang about waiting in anticipation!
I would love to see your pictures of this if you make it, here’s a few of mine
Melanie, Food Adventurer