Ingredients
250g nice biscuits
⅓ cup unsalted butter
softened
¾ cup toasted hazelnuts
400g Nutella
500g cream cheese
½ cup icing sugar
sifted
Equipment
- 1 23cm round springform pan
- 1 baking paper
- 1 food processor
- 1 mixer
Instructions
- Line a 23cm round springform pan with baking paper and set aside.
- In a food processor place the biscuits and pulse a few times to make a rough crumb. Add into the bowl the butter, 1/3 cup of the toasted hazelnuts and 1 tbsp of Nutella. Process until well combined.
- Press crumb evenly onto the pan and flatten using the base of a glass. Chill while making the topping.
- Using a mixer, beat the softened cream cheese with the remaining Nutella and icing sugar until well combined. Pour over chilled base and smooth top. Sprinkle remaining toasted hazelnuts over the top and chill for 3-4 hours. Serve straight from the fridge.
Notes
Tip
This recipe has no added gelatine and that is why it is best served straight from the fridge.
Tip
You can freeze this cheesecake and take it out 10 minutes before you need to serve.
Tip
You need to take care when serving this at gatherings to label that it contains nuts. It could easily be mistaken for chocolate cheesecake.
Tip
If you are taking cream cheese directly from the fridge to use you can pop it into the microwave (unwrapped) for 20 seconds to soften.
