I recently saw a Nigella recipe for Nutella cheesecake and knew I had to try out something similar, as it turned out it was perfect for our first We Love... feature!
As the original recipe used pretty large quantities and wasn't gluten free I adapted it a little bit to make it work for me. Here's how I did it...
Ingredients: 200g Nutella, 300g cream cheese, 60g icing sugar, 1 packet of gluten free digestives (approx. 170g), 60g butter, chopped hazelnuts (enough to add a tbsp into the base mixture & to cover the top of the cheesecake)
1. Place the biscuits in a zip up plastic bag and crush with the end of a rolling pin. Melt the butter in a pan, remove from the heat and mix in the biscuits plus a spoonful of chopped hazelnuts
2. Place the base mixture into your (lined) tin, press down using the base of a glass and pop in the fridge for around 20-30 minutes to set
3. Whilst the base is setting it's time to create the filling. Beat together the cream cheese and icing sugar, then when fully mixed add the Nutella and mix thoroughly
4. Spread the mixture evenly over the biscuit base, sprinkle the top generously with chopped hazelnuts and put back in the fridge to set for a few hours or overnight - then eat & enjoy!
We'd love to hear from you if you try out this tasty recipe - use the hashtag #eightandsixteen to share your photos with us!
Happy baking,
Erin
This looks so good!
ReplyDeleteThank you! :)
DeleteUse chocolate philli for double decadence!!! Will def b making this! !
ReplyDeleteOooh that sounds good - send us a photo if you do! :)
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