It’s Nigella’s recipe and I’m sharing this amazing discovery with you because it’s so delicious I think everyone should try it once in their lifetime. Lol. Seriously, I was talking with some work colleagues and they professed such love for this cheesecake I felt I had to make it. And they were right. It’s rich and decadent but light and fresh, so very dangerous to have in your fridge – you’ll spend your day by its side extracting slices of this delightful dessert. The very morning I planned to make this cheesecake a friend asked if I had time to make them an easy birthday cake before 6pm! Ahem. Sure, have a yummy nutella cheesecake! The base involves digestive biscuits (aka graham crackers) and the filling’s Nutella beaten with Philadelphia cream cheese. I added some chocolate curls, pralines and bunting to make it more festive. Try it too and be prepared to whisper ‘Wow!’ and feel that creamy salty chocolate bliss washing over you. Yum. 🙂
Festive bits and pieces
The chocolate curls, pralines or bunting are optional but if you’d like to make them please click on my recipe links for tempering chocolate and almond pralines. Spread the tempered chocolate to and fro with a long spatula knife on a very clean and dry cool marble worktop, until the chocolate starts to harden and doesn’t stick to your finger when you touch it. Use a scraper at an angle to scrape curls. Place on the cake. Stud the sides of the cheesecake with your pieces of pralines.
By the way, I just heard everyone at my friend’s birthday party absolutely adored this cheesecake and they all asked for second helpings. Hurray! They also loved the homemade bunting. Made my day. 🙂
So here’s how to make a simple nutella cheesecake.
The ingredients (including ounces/cup measurements) and illustrated instructions are here. For more details please go to Nigella’s Nutella cheesecake recipe.
- 250g/8.8oz digestive biscuits (graham crackers)
- 75g/1/3 cup or 5 and 1/3 tablespoons softened unsalted butter
- 1 tablespoon (15g) Nutella from your 400g/14oz jar (see below)
- 25g/3 tablespoons chopped toasted hazelnuts
Note: if you don’t have a food processor then melt the butter and nutella gently on a bain marie then stir into some crushed digestive biscuits you beat into fine crumbs with a rolling pin. Add ground hazelnuts.
- 500g/17.6oz Philadelphia cream cheese, at room temperature
- 60g/1/2 cup icing/powdered sugar (sifted)
- 1 x 400g/14oz jar of Nutella, at room temperature (less the tablespoon that went in your base)
- 75g/1/2 cup chopped toasted hazelnuts
I confess I made an extra ‘test-cake’ for me, just to make sure the cheesecake was fit for consumption. I should never have doubted Nigella. Even if you’re not a nutella fan this is one delicious cheesecake, possibly one of the best I’ve ever tasted! I’ll be thanking my work colleagues profusely for introducing me to it. Maybe I should bake or no-bake them a cake…
Eating and serving
This cheesecake is best served very cold straight from the fridge, where it keeps for days (theoretically) in an airtight container.
I had some with a glass of cava after a day hiking in the mountains, which was great because I really felt I deserved it. What am I saying… we always deserve cake! So please help yourself to a slice.
I’ll be off now. Hope you had a great weekend and wishing you a wonderful week sweet reader. Sweet, nutty, dreamy and wonderful. Happy baking, no-baking and eating! 🙂 Lili x