Eat In: Nigella’s Nutella Cheesecake with the obligatory tweaks 

From my last post you will see that a Nutella cheesecake dessert in an old family favourite Italian restaurant inspired me to try out this dessert at home. I’d never made a cheesecake before and had heard Nutella was a relatively easy one thanks to it being a no bake cheesecake. I’d also pinned on Pinterest a while ago Nigella’s recipe which is bound to be a good one right?!?!

As always I tweaked it a little so if you want the original then here it is. I was also unsure as to what topping I’d prefer and as you can see from the photos I split it half and half, with snickers on the one side and roasted hazelnuts on the other. Personally I liked both but after quite a few people trying both toppings I went for the roasted hazelnuts the following weekend when I made it for a BBQ I was having. I toasted and crushed my own hazelnuts but I do believe you can buy them already done and if you do use snickers I’d recommend chopping the bar up a little smaller if possible. I used one snickers for half the cheesecake so you’d probably need two for the entire thing.



Ingredientsserves 8

250g digestive biscuits

100g unsalted butter, soft or melted

70g icing sugar

500g light cream cheese

Nutella, whole jar 400g

100-150g Roasted Hazelnuts or 2 Snickers bars

  1. Break half of the digestives into a food processor with half of the butter and blitz.  Add the remaining half of the digestives and butter and blitz again.
  2. Add a tablespoon of Nutella and 3 tablespoons of the roasted hazelnuts.  Pulse your food processor until you have a damp sandy biscuit base.
  3. Tip into a 9inch spring form tin and press down firmly into the base. Place tin in fridge for at least ten minutes to chill.
  4. Spread a thin layer of Nutella (no more than 4 tablespoons) to the top of biscuit base in the centre and work outwards leaving 2 inches around the outer edge. Return to the fridge while preparing the topping.
  5. In a bowl beat the cream cheese and sieved icing sugar until smooth.
  6. Add the remaining Nutella to the bowl and beat again until combined and smooth.
  7. Remove tin from fridge and spread the Nutella cream cheese mixture over the base smoothing the top with a spatula.
  8. Scatter the remaining hazelnuts on top of your cheesecake or position the sliced snickers bar to top.
  9. Return to the fridge to set for at least 6 hours or ideally overnight.
  10. Serve straight from the fridge.


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