Nigella Lawson's No-Bake Nutella Cheesecake

Photo by Lori K.
Adapted from food52.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food52.com

Ingredients

  • Serves 8 to 12

  • 250

    grams digestive biscuits (one 8.8-ounce package), or substitute graham crackers or chocolate wafer cookies

  • 75

    grams (5 tablespoons plus 1 teaspoon) soft unsalted butter

  • 400

    grams (one 371-gram jar is fine) Nutella, at room temperature, divided

  • 100

    grams (2/3 cup) hazelnuts, well-toasted and chopped (see note), divided

  • 500

    grams (two 8-ounce packages is fine) cream cheese, at room temperature

  • 60

    grams (1/2 cup) confectioners' sugar, sifted

Directions

Break the digestives into the bowl of a processor, add the butter and a 15-milliliter tablespoon of Nutella, and blitz until it starts to clump. Add 25 grams/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a 23-centimeter/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill. Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined. Take the springform out of the fridge and carefully smooth the Nutella mixture over the 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 best results. Editor's note: I like to toast nuts on a rimmed baking sheet at 325° F for 15 to 20 minutes, until they are golden through the middle. To keep this truly no-bake, you can also toast the nuts in a dry pan on the stovetop over medium low, tossing occasionally. To get any loose skins off, leave them to cool and steam a bit wrapped in a clean kitchen towel for 10 minutes, then rub off as much skin as you can before chopping.

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