Indulgence takes on a whole new meaning with the Nutella Cheesecake – a dessert that seamlessly combines the rich, velvety texture of cheesecake with the unmistakable flavor of Nutella. This delight begins with a sturdy foundation made from 250g of finely crushed Digestive biscuits, blended with 75g of melted unsalted butter. Pressed into the base of a springform tin, this crumbly mixture forms a solid crust after a brief session in the refrigerator.
The creamy filling is the quintessence of luxury. 500g of room-temperature cream cheese is whipped into a smooth consistency before being sweetened with 60g of icing sugar and a hint of vanilla extract. The pièce de résistance is the addition of 300g of silky Nutella, creating a perfectly balanced mixture that’s both creamy and chocolatey. This rich concoction is then spread generously over the set biscuit base.
For the finishing touch, the remaining 100g of Nutella is drizzled over the top, forming a decadent layer that’s sprinkled with 100g of toasted and chopped hazelnuts. Each bite offers a harmonious blend of textures – the crunch from the hazelnuts, the smoothness of the Nutella-infused cream cheese, and the crumbly biscuit base.
Not only does this cheesecake look stunning with its glossy Nutella surface and hazelnut topping, but its flavor profile is equally impressive. The hint of vanilla enhances the Nutella’s chocolate-hazelnut richness, making this dessert a crowd-pleaser at any gathering. Allow it to set in the refrigerator for at least 4 hours, ensuring it is firm and ready to be sliced into perfection.
Nutella Cheesecake is not just a treat; it’s an experience that combines the best elements of a classic cheesecake with the beloved taste of Nutella, making it an irresistible dessert for any occasion.
Ingredients
250g Digestive biscuits
75g unsalted butter (melted)
400g Nutella (divided)
500g cream cheese (room temperature)
60g icing sugar
1 tsp vanilla extract
100g chopped hazelnuts (toasted)
Directions
1. Crush the 250g of Digestive biscuits into fine crumbs.
2. Mix the biscuit crumbs with 75g of melted unsalted butter until well combined.
3. Press the mixture into the base of a springform tin to form an even layer, then refrigerate for about 15 minutes to set.
4. In a large bowl, beat 500g of room-temperature cream cheese until smooth.
5. Add 60g of icing sugar and 1 tsp of vanilla extract to the cream cheese, and mix until fully incorporated.
6. Add 300g of Nutella to the cream cheese mixture and blend until smooth and evenly mixed.
7. Spread the Nutella and cream cheese mixture over the chilled biscuit base.
8. Drizzle the remaining 100g of Nutella over the top of the cheesecake and gently spread it to cover the surface evenly.
9. Sprinkle 100g of toasted and chopped hazelnuts over the Nutella layer.
10. Refrigerate the cheesecake for at least 4 hours or until fully set before serving.