Monday, 1 September 2014

My take on Nigella's Nutella Cheesecake

Everyone loves nutella. Back home we used to have nutella sandwiches for lunch. Sometimes I add it to some hot milk for a hot nutella chocolate. Now and then I have some strawberries with nutella. Or I just eat it straight out of the jar (so bad!)

I made this Nutella Cheesecake for my colleagues. It was very popular. The whole cake was gone within 5 minutes. Some people went back for seconds. Some ate so much they felt sick after. 

This cake is super easy to make. No fuss, no hassle. It doesn't have many ingredients either. So if you are pressed for time but you want to impress your colleagues (or family, or friends), then give this cake a go. You won't regret it (well.. you will regret eating it. Can you imagine how many calories one slice has? I don't even want to think about it!)

This recipe has been adapted from Nigella Lawson


  • 250 grams butternut snap cookies
  • 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)
  • some frangelico (just taste and see how much you like to use)

The recipe
  1. Break the cookies 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. You may need to use a bit more butter for it to work.
  2. 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.
  3. 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. Also add the frangelico. Taste the mixture now and then to see if you'd like to add more nutella or frangelico. I added a lot more nutella!
  4. 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.


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The content of this post by BehomeforT is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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