Nutella Cheesecake


Well, today’s post couldn’t be more of a contrast from the one on Wednesday about my 30-day squat challenge! If you’re joining in, how are you getting on?  I’ve just completed day 2 – I WILL pass the pencil test!

If you’ve been following the blog for awhile, you’ll know that I truly adore chocolate, which of course includes the delicious Nutella.  Such is my love for Nutella is that I could easily put a Nutella recipe on these pretty pink pages every Friday, but that wouldn’t help us get our bootylicious bottoms, now would it?!

I would love to take credit for this recipe, but alas, I can’t.  If you love Nigella Lawson as much as I do, then you’re probably already aware of the original fabulous pudding.  I made it for some friends last weekend and it went down a storm!  Just as I can’t order straight off a menu, I seem incapable of following a recipe to the letter.  Some of the people I made this for last weekend were little people, so I made the decision to leave out the hazlenuts.  Yes, I know Nutella is made from hazlenuts, but I find seeing nuts in a pudding is sometimes off putting for children.  I also added 50g more digestive biscuits to compensate for the omission of the hazlenuts in the base, and adjusted the butter accordingly.  And being such a fan of Nutella, I added a good couple of extra tablespoons of Nutella!  This is a super easy and quick recipe to make; the hardest part is waiting for it to set in the fridge.

Nutella cheesecake

Ingredients

  • 300g digestive biscuits
  • 90g unsalted butter, melted
  • 400g Nutella, room temperature (I used more than this)
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Method

  1. Break the digestives into the bowl of a processor and blitz.  Once the biscuits resemble sand, add in the melted butter a tablespoon of Nutella, and blitz again until it looks like damp sand.
  2. Tip into a 22cm/8inch round springform and press into the base either using 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.
  4. Take the springform tin out of the fridge and  smooth the Nutella mixture over the base. Place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Domestic Princess tips:

  1. Make sure the cream cheese is at room temperature, as otherwise you’ll end up with a lumpy cheesecake.
  2. If you don’t have a food processor to whizz up the biscuits, pop them in a zip lock bag and bash them with a rolling pin, then just pop the biscuits in a bowl and mix the butter and Nutella in by hand.
  3. I like a thicker base cheesecake than Nigella’s recipe makes, so next time, I’ll probably double the quantity for the biscuit base and use 1.5 the quantity for the chocolate topping.
  4. This is a perfect pudding to make ahead of time if you’re having people over for supper.

What is everybody up to this weekend?  We’re off to say goodbye to some very special friends this evening 😦 . That’s the downside of being an expat, you meet wonderful people that you would never have met had you not embarked on this crazy journey.

With much love
The Domestic Princess
xoxo

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Comments

  1. Bob Howells says:

    Something to look forward to on my next trip to Bangalore!

  2. The Domestic Prince says:

    Dee-Lish-Us! Danger: You will want more than one portion of this!!!

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