Being a little weird different, I don’t eat a lot of chocolate. Having said that, it doesn’t mean I don’t like chocolate. It’s just that I rarely crave for it.
The one chocolate-y thing I do like quite a lot is Nutella. I think it is one of those things leftover from my childhood. One of those times when eating something reminds you of the time when you were just a kid, and when life was a lot less complicated.
Although I am not a big dessert-person, I seem to always have digestive biscuits and cream cheese at home. So you get the drift. Yep, if I do want to eat cake, my #1 choice would always be a cheesecake.
Today, craving for a little Nutella and a slice of cheesecake, I decided to combine the two and make a Nutella cheesecake.
To make a cheesecake, one always starts with making the base since it needs time to chill. So, into a food processor, I added the digestive biscuits. I blitzed this using the pulse button.
I added the softened butter and blitzed until combined.
Then I added almond meal since I didn’t have hazelnut meal. And blitzed some more.
Finally, the Nutella was added and blitzed as well.
This was poured into the base of a lined and lightly greased Springform pan.
And pressed down.
This was then placed in the fridge to chill while I got on with the filling.
To make the filling, I first blitzed together cream cheese and icing sugar until it was smooth.
I added the remaining Nutella, and continued blitzing.
I scrapped the side of the bowl a few times to get an even mixture.
This was poured onto the chilled base. Using a spatula, I smoothed the top.
And sprinkled almond meal on top.
I covered the pan with cling film and placed this in the fridge to chill, preferably over-night.
I am sure that it would have been better if I had hazelnuts.
But you know, I still finished the entire slice!
- 250g digestive biscuits
- 75g soft unsalted butter
- 400g Nutella (at room temperature)
- 100g chopped toasted hazelnuts - I used almond meal
- 500g cream cheese (at room temperature)
- 60g icing sugar, sifted
- Break the digestives into the bowl of a processor, add the butter and a 15ml 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 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.
- Beat the cream cheese and icing 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.