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

The Most Divine Chicken Pie Recipe…..EVER!

I don’t think there’s anything quite as comforting, when it comes to food, as tucking into a pie, and a homemade pie is even more sublime.  The inspiration for this chicken pie recipe comes from the Domestic Goddess herself, Nigella Lawson and has become a staple and “fall back / fail-safe” recipe in my supper repertoire.  It always receives fantastic feedback; plenty of mmms and aahhhs and completely clean plates!  Nigella’s recipe calls for short-crust pastry, however, I find it works just as well with puff pastry, and whichever you choose, I can promise you won’t be disappointed.

Serves 4

500g of ready-made short-crust or puff pastry (unless you’re a purist and want to make your own)

For the filling

  • 60g unsalted butter
  • 30g plain flour
  • 2 – 3 chicken stock cubes (I prefer these ones)
  • 325ml milk
  • 325ml double cream (heavy cream)
  • 100g frozen peas
  • 100g finely diced cooked carrots (since they’re so small, they should cook in about 2-3 minutes)
  • 400g cooked shredded chicken
  • 1 egg
Method
  1. Melt the butter over a low heat, ensuring sure that you don’t let it burn.
  2. Once melted, whisk in the flour and cook for 2 – 3 minutes.
  3. In a jug, combine the milk and cream.
  4. Take the saucepan off the heat and slowly whisk in the cream and milk mixture a little drop at a time, until it’s all been incorporated.
  5. Once it’s all been whisked in, put the saucepan back onto a medium heat and continue whisking for around 5 minutes to get rid of the starch, making sure there’s no lumps and the sauce becomes lovely and thick – it should be a wonderful glossy sauce that coats the back of a spoon.  If you feel it is too thick, keep adding drops of milk to get the consistency you’re looking for.
  6. Either pop in the gel cubes for them to dissolve, or crumble in the stock cubes and carry on whisking.
  7. Turn the heat down.
  8. In a bowl, pour boiling water over the frozen peas and leave for 1 – 2 minutes.
  9. Into the savoury white sauce, add the shredded cooked chicken, the diced cooked carrots and the drained frozen peas.
  10. Combine and keep on stirring, being careful not to bash your peas, for another 5 minutes.
  11. Tip the filling mixture into a bowl and cover with cling film directly on top of the filling.
  12. Once the mixture is cooled, pour into a pie dish.
  13. Roll the pastry out to the required shape and pop on top.
  14. Whisk an egg and paint on the top of the pastry.
  15. Using the pointy bit of the knife, cut a small cross in the middle of the pie to let any air escape.
  16. Pop into a pre-heated fan oven at 170C (gas mark 5) and cook for 30 minutes, or until the pastry is golden.

Serve with some delicious creamy mash and some tasty broccoli or any other green veg that you might fancy or have in the fridge!

Domestic Princess tips:

  1. By placing the cling film directly on top of the sauce, this prevents a skin forming – great little tip for when you’re making custard too.
  2. When egg-washing the top of the pastry, use a silcone pastry brush to avoid any hairs getting stuck in the egg wash.  I’ve had mine for a few months now and love it!  Look out for my favourite and essential kitchen gadgets in the coming weeks.
  3. For a less creamy sauce, replace the cream with milk.
  4. You could use a mix of frozen vegetables instead of the carrots and peas.
  5. Always place pastry on top of cool or cold pie filling, as otherwise you’ll end up with either soggy or crisp as a board pastry.

Let me know if you make this and how it turns out.  I’d also love to know what is your fail-safe / fall back recipe?  And are pies one of your comfort foods?

With much love

The Domestic Princess

xoxo

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