So many people are talking about ‘quitting sugar’ and to those people I say- ‘why quit sugar when it means that you can’t eat nutella cheese cake?’ I know it is a bit indulgent, but it is not like you eat it every day (unless you’re my husband and think that cheesecake is an everyday food).
This cheesecake is so simple, quick and easy – you can have all of the ingredients in your cupboard and you can whip it up to amaze all of your last minute guests. Because I am telling you – THIS IS A CROWD PLEASER!
NUTELLA CHEESECAKE
1 packet of chocolate ripple biscuits
350 grams of hazelnuts
150 grams of unsalted butter
2 blocks of cream cheese
1 jar of nutella
100 grams of soft icing sugar mix
Place the chocolate ripple biscuits, 2/3 of the hazelnuts and the melted butter into your food processor and blitz until combined. Tip this into a lined springform tin and push down to form your base.
Add the cream cheese, nutella and icing sugar into your mixer and whip for 5 minutes – the mixture should appear lighter in colour and aerated.
Spread the cream cheese mixture over the base. Top with the remaining hazelnuts (I crushed mine a little) and then refridgerate for at least one hour.
