I have a bunch of Nutella loving kids at home - then again, are there any children who do not like Nutella? When I saw this Nutella Cheesecake on Nigella's website, I knew I had to make it for the kids. Coincidentally, last week was my son's birthday so this became his birthday cake to celebrate at home.
This cheesecake is really easy-peasy. Nutella, cream cheese and icing sugar is blended together and we're done - no eggs, cream or gelatine needed. Do note that because there is no gelatine, this cheesecake softens rather quickly. So it needs to be served straight from the refrigerator. Do not leave it outside or it will become too soft to cut properly.
The taste is absolutely divine - a smooth, nutty and chocolate-y (how else do I describe the Nutella taste?) cheesecake topped with the crushed hazelnuts. This is one cheesecake I'd want to make for everyone!
Nutella Cheesecake (Serves 8)
Recipe adapted from Nigella
- 275 grams digestive biscuits
- 75 grams soft unsalted butter
- 1 x 375 grams jar nutella (at room temperature)
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- 50 grams chopped toasted hazelnuts for topping
- Break the digestives into the bowl of a processor, add the butter and blitz until it starts to clump and you have a damp sandy mixture. You can also use your hands to rub the butter in.
- Tip into a 23cm/9inch 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 jar of Nutella (375 g jar) 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 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.
This is for Cook Like A Star hosted by Zoe from Bake for Happy Kids, Joyce from Kitchen Flavours and Anuja from Simple Baking.