- 250 grams digestive biscuits
- 75 grams soft unsalted butter
- 400 grams Nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
Our Nutella obsession continues with this creamy, indulgent cheesecake.
The only dessert you will want to eat all Christmas... And probably all year.
Break the digestive biscuits into the processor's bowl, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform tin and press the mixture 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. Continue beating until combined.
Take the tin 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.
Even after a second helping of Christmas dinner, you'll always find room for a slice of this!