As the weather gets colder, it’s nice to occasionally indulge in a comforting night in and forget about the calories. This Nigella Lawson favourite is one of the most delicious cheesecake recipes I have made recently and really is a must for nutella and cheesecake lovers. You won’t believe that it only uses six ingredients. Its rich velvety chocolate filling is encrusted with a golden layer of crunchy toasted hazelnuts. The only problem is stopping at one slice..
So put away your calorie counter for the evening and get stuck in!
You will need
250 grams digestive biscuits
75 grams soft unsalted butter
1 x 400 grams jar nutella (at room temperature)
100 grams chopped toasted hazelnuts
500 grams cream cheese (at room temperature)
60 grams icing sugar (sifted)
Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
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 remaining Nutella 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 remaining 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.