Nutella Cheesecake

By á-2908

Details

Servings 1
Adapted from rasamalaysia.com

Preparation

Step 1

Makes 1 cake | Prep Time: 20 mins | Bake Time: None (refrigerate for at least 4 hours)

Break the digestives into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/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.

add one

Hi Bee….this Nutella Cheesecake will be my boys favorite…anyway..do u mean by 15 ml or tbsp of Nutella added to the crust…thank you

Even an ovenless me can make this. Yay! Thanks for the lovely recipe Bee, will hunt for cream cheese next time I go to supermarket :)

Do you have any trick to make the cheese with nutella to be more consistent? can i use any gelatine or something?

Hi, I just realized I have over beat the cream cheese and cause it to be lumpy and ‘oily’ when beat together with Nutella. Will it make any difference to this non bake cheesecake?

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