Nutella cheesecake (#11)

Dieters and nut allergy suffers need not apply. For the rest of you, however, this one will be an indulgence you won’t forget. It took me ages to get round to making this one. Heaven only knows why! I leapt at the recipe the second I saw it required an entire tub of nutella.

Of course, it’s Nigella. Nigelissima‘s clean and delightful pages present what is actually an absurdly quick cheesecake to make. And with the nuts on top it looks so presentable. I made it for the office, while reserving a slice for sous-chef Nik, and they all loved it. One colleague even rated it slightly better than the chocolate lime cake, which I personally disagree with but it’s a compliment I’ll take.

Good things: it’s got a tub of nutella in!

Bad things: It’s got a tub of nutella in! In short, you must not eat it all your self, however much you might want to.

Stages: prepare the tin, prepare the base and set aside in the fridge, combine the cream cheese and incing sugar, before adding the nutella. Cover over the base, sprinkle with chopped hazelnuts and set in fridge overnight.

Ingredients (for a 22-23cm springform cake tin)

  • 250g digestive biscuits
  • 75g soft unsalted butter
  • 1 jar of nutella (400g)
  • 100g chopped roasted hazelnuts
  • 500g cream cheese (basically just under 3 tubs of Philly)
  • 60g icing sugar

Required

  • 2 mixing bowls
  • Food processor would be nice, but not required
  • 22-23cm springform cake tin
  • Parchment/baking paper

Preparation

  1. Everything needs to be at room temperature, so please make sure the nutellacream cheese and butter are out first.
  2. I’d chop up the butter into cubs at this stage, set aside.
  3. Sift the icing sugar into a medium bowl and set aside.
  4. Cut out some parchment/baking paper to fit the bottom of the tin, and greese the sides

Stage 1: the base

  1. I had to put the biscuits in a resealable bag and crush them with a rolling pin, before using an electric mixer to combine them with the butter and a tablespoon of nutella.
  2. Add 25g of the chopped hazelnuts (make sure the reserve the majority for the top) and comtinue mixing.
    (If you have a food processor, the first two stages are much easier)
  3. Then push the biscuit mixture down on the base of the tin so you have a nice even layer
  4. Put in the fridge to set while you work on the rest of the cake

Stage 2: the main cake

  1. Beat the cream cheese and icing sugar together. Should be smooth, simples.
  2. Put the rest of the nutella in (yes, the whole jar) and beat it in.
  3. Take the tin out of the fridge, add the nutella mixture and pour over the base. Try and even it out a bit.
  4. Sprinkle over the rest of the chopped hazelnuts.
  5. Place in the fridge overnight.

Reflections

Let’s not beat around the bush. A slice of this has probably shortened my life by a day but, of my, if it has it’s brought me a day closer to Heaven. It’s incredibly naughty but it hits a certain sweet spot that few other things can.

The office liked it, even if they balked at the 50% cream cheese, 40% nutella, 10% icing sugar ratio. Maybe I shouldn’t have told them.

If you think your friends won’t run away in terror at such a ratio, I wholeheartedly recommend this.

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One Comment Add yours

  1. chefkreso says:

    I made a similar one for New Years, it was so delicious!

    Like

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