Nutella Cheesecake (Non-Bake)

When I first saw this cheesecake I was “Wow .. surely this must be a yummilicious cake!! But upon reading the recipe I was “wah … I whole jug of Nutella, isn’t it too sweet?” as I personally feel that Nutella is tad too sweet for me but Mich told me just nice.  I was still doubtful after all one man’s position is another man’s meat.  So I just shelved it until I saw another blogger (can’t remember who) trying this cake so I read the recipe again … Oooo so its 500gm of cream cheese so shouldn't be that sweet …...

As what Mich has describe: "The taste is absolutely divine - a smooth, nutty and chocolate-y".  This is one cake I would again as it is so easy and fuss-free. 

 

Recipe source: Piece of Cake originally adapted from Nigella Lawson
Nutella Cheesecake (Serves 8)
 

Ingredients

 

 

275 grams digestive biscuits

75 grams soft unsalted butter1 x 375 grams jar nutella (at room temperature) 500 grams cream cheese (at room temperature)60 grams icing sugar (sifted)50 grams chopped toasted hazelnuts for topping

Method

1.  Break the digestives into the bowl of a processor, add the butter and blitz until it starts to clump and you have a damp sandy mixture. You can also use your hands to rub the butter in.

2.  Tip into a 23cm/9inch round springform and press into the base either using your hands or 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 jar of Nutella (375 g jar) to the cream cheese mixture, and continue beating until combined.
4.  Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the 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.