A rich and delicious desert, perfect for a special occasion, great when you're short of time and even better if made in advance.
Ingredients
250g digestive biscuits (substitute for egg free alternatives)
75g soft butter
400g Nutella
500g cream cheese (at room temperature)
60g icing sugar
Instructions
Remove cream cheese from the fridge and bring to room temperature.
Meanwhile, add digestive biscuits, butter and 40g Nutella to the food processor and mix till it resembles wet sand. (30 seconds speed 5)
Sprinkle over the base of a cake tray, and press down so that it creates a firm and solid base for your cheesecake.
Put it in the fridge - Nigella says overnight, but an hour works fine.
When the base is ready, add the cream cheese, Nutella and icing sugar and mix (with the butterfly) (speed 2, 30 seconds)
Pour over the base,smooth the top and put in the fridge till you're ready to serve.
I use a springform tin, gliding a knife around the edges to loosen first, then releasing and serving on the base.
Once released, decorate the top and serve.
Notes
I think a little Frangelico liquer would be amazing with this, as would orange essence or even rum essence. For a 'prettier' presentation, try making it in individual ramekins.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2015/02/14/hazelnut-chocolate-cheesecake/