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Saturday, 7 December 2013

Nutella Cheesecake

Yet again I have been lazy in posting recipes.  Oh well, maybe I just need to set myself a goal of at least 4 posts a month and not worry to much about 1 a week.  My aim over Christmas is to cook a range of items and create a backlog of recipes that I can post over regular intervals.  On my list to bake is a Christmas ham, plenty of desserts, biscuits and buffet items. 
Today's posting is a favourite of mine, Nutella Cheesecake, by Nigella Lawson.  I have made this receipe a few times and friends have asked for the recipe (place cookbook on photocopier...)   Finally I have made it for my blog and hope that everyone else likes it as much.  It is a very easy recipe to follow and 'cheapish' if you happen to get the cream cheese on offer and buy ready chopped hazelnuts.  

As usual I mixed everything together in my machine, but you don't have to.  Just make sure, whichever method you use, that the cream cheese is at room temperature as this allows the chocolate to combine fully without any lumpy bits.  You may notice that in my biscuit base mix I have pecans instead of hazelnuts, this was not a mistake, instead I could not fine hazelnuts anywhere when I needed to buy them and nipping down to the local supermarket was out of the question.  Instead I opted for pecans but typically when I got home I found that I already had a packet of skinned hazelnuts in the baking cupboard (this was of course after I had made the base!).  A quick toast in a pan and chop in the processor and my nutty topping was ready.  Best to leave to rest in the fridge for at least 4 hours, or overnight, and serve fridge cold as the mixture seems to cut and serve better.

This recipe is so quick and easy and if you like a well known chocolate ("you are spoiling us Ambassador...") you will love this.  I think it may be part of my Boxing Day dessert selection this year.

Nutella Cheesecake
by Nigella Lawson

250g digestive biscuits
75g unsalted butter, softened
400g jar Nutella (1 jar)
100g chopped toasted hazelnuts
500g cream cheese, room temp (don't even bother with low fat!)
60g icing sugar, sifted.

23cm springform tin

Start by making the base.  In a processor, break up the biscuits, add the butter.  Follow this with 25g of the hazelnuts and 1 tablespoon of the nutella.  Process until fine (or wet sand as Nigella puts it).



Transfer to the tin and press down firmly.  Store in the fridge while you make the base.

In a mixer, fitted with the paddle, blend together the cream cheese and sifted icing sugar.

Add in the remaining nutella and mix fully until smooth.


Transfer this mixture in to the base and spread out carefully, you do not want to dislodge any of the biscuit base.

If your hazelnuts are already chopped and toasted simply sprinkle over the top.  If not...

Toast the hazelnuts in a pan until slight brown, be very carefully not to over do it.  Chop in a processor and sprinkle over the top.