Ok, so as expected and like most of Nigella’s recipes, this is totally indulgent, unbelievably delicious and so far from healthy that it makes you fat just looking at it. Amazing.
It is also super easy to make, pretty mess free and looks/tastes WAY fancier than it is to confuse people nicely and make you look fabulous. Win win I’d say.
I took this as a pudding to the New Year’s Eve dinner party I went to and even having transported it 100 miles it was all in-tact and tasty, probably thanks to the odd cardboard skeleton I made to support the pudding but there we go.
Disclaimer: I took these photos on New Years Eve….post wine.
Here are some other examples of what your cheesecake might look like if you decide to make it round and take pictures when you haven’t had any wine. I made mine square – I would like to say it’s because I’m different and cool but it’s actually because I didn’t have a round springform tin.
If your cheesecake is really really good, Nigella will come in to your kitchen and pour salted caramel over her face. Ok perhaps not.
Timings: Very quick to make but needs to sit in the fridge for a minimum of 4 hours or overnight.
Food Processor/hand whizzer/mixer of some sort
Round springform OR some other shape container. Parallelogram perhaps.
250g digestive biscuits
75g soft butter
1 x 400g jar Nutella (at room temperature)
100g chopped toasted hazelnuts (you can buy whole ones and toast/chop yourself)
500g cream cheese (at room temperature)
60g icing sugar (sifted)
BUTTERY BISCUIT BASE: Break the digestives into the bowl of a processor, add the butter and a 1 tablespoon of Nutella, and blitz until it starts to clump, you may need to scrape down the sides. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Rectangles rule OK
Tip your mixture into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. I used a spatula, did me nicely. If you don’t have a round springform, please don’t panic – I used a rectangle glass tray. Place in the fridge to chill.
BEAT IT: In a large bowl, beat the cream cheese and sifted icing sugar until smooth.
*You might want to wear an apron when you do this because if you’re anything like me this will result in an all consuming cloud of icing sugar. Like a pyroclastic flow but tastier and less dangerous.
Then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
CHILL: Take the round springform (or other equally acceptable shape) out of the fridge and carefully smooth the Nutella mixture over the buttery biscuit 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 100% deliciousness.
And if you are wondering, yes the dinner party guests loved it! I think these look like faces satisfied by cheesecake don’t you?