Nuts About Nutella
Everyone who knows me, knows I am obsessed with Nutella. Last year I had my first Nutella Day party (Yes! February the 5th is actually World Nutella Day), where I made several Nutella desserts. But hands down one of my absolute favourites is this decadent Nutella cheesecake, which I have altered from Nigella Lawson’s recipe. I was drawn to this cake as soon as I read it required a whole 400g tub of Nutella. I mean when you’re making a dessert that requires a whole tub of Nutella, you know it’s going to be amazing. This dessert has become an Easter staple in my family. It’s not by any means a traditional Italian sorta recipe, but it’s so simple to make, absolutely delicious and it includes Nutella, which is one of my favourite Italian exports (It’s up there with Prosciutto San Daniele and Sophia Loren).
I’ve made a few changes to Nigella’s recipe. Lawson’s version recommends using cream cheese. I found the flavour too tangy and have opted for half cream cheese and half Mascarpone. The cream cheese makes the case stay fire and hold it’s shape better than Mascarpone, but it tastes so much better with Mascarpone. I use gluten free digestive biscuits so my gluten intolerant friends can enjoy every decadent bite out of this ridiculously indulgent cake. The cheesecake is easier to serve if left at room temperature. BEWARE do not share this with friends that count every calorie, they will judge you for this cake and you do not need that negativity in your life.
250g Schãr Digestive biscuits
75g Soft Unsalted Butter
1X400g of Nutella at room temperature
100g of Chooped Toasted Hazelnuts
250g Philadelphia Cream Cheese at room temperature
250g Mascarpone Cheese at room temperature
60g icing sugar sifted
1×22 or 32 CM Springform cake tin
Break the digestive biscuits into the bowl of a food processor, then add the butter and a tablespoon of Nutella and blitz until the mixture begins to clump. Add 25g of the toasted hazelnuts, and continue to blitz until the mixture has a damp, sandy texture.
Tip the mixture into your springform tin and using the back of a spoon spread it throughout the tin, to make the crumbly base for the cheesecake. Place it in the fridge and let it chill while you continue with the filling.
Beat the Philadelphia cream cheese, Mascarpone and icing sugar until soft and smooth. Pour the rest of the Nutella out of its jar and into the cream cheese mixture and beat until it is combined. Resist temptation and do not eat.
Take the springform tin out of the fridge. Smooth the Nutella and cream cheese mixture over the biscuit base. Sprinkle the remaining chopped hazlenuts on top of the cake. Place the cake in the fridge either overnight or for at least 4 hours.
You can either allow the cake to reach room temperature before serving, so it is easier to slice or serve it immediately.