NO-BAKE NUTELLA CHEESECAKE

Nothing makes me happier than Nutella, and when you mix that with cheesecake...magic! This is so easy to make, you will probably hate me for it once your hips begin to expand, but I can't say I'm sorry. You will not find a more rich nor creamy Nutella cheesecake than this Nigella Lawson recipe. Trust me, I've tried! 

INGREDIENTS

• 300g digestive biscuits

• 100g butter, melted

• 400g jar of Nutella

• 500g cream cheese, room temperature

• 1/2 cup powdered sugar

• Chopped and toasted hazelnuts or almonds

PREPARATION

1. In a bowl, crush the biscuits into crumbs and stir in the melted butter and 1 tablespoon of Nutella until it forms a sticky, sandy texture.

2. Add 3 tablespoons of the chopped nuts to the biscuit mixture, making sure it is well combined, then set aside. You may add more butter or biscuits until you reach the desired texture. 

3. Press the mixture into the bottom of a springform round pan and refrigerate it until ready for use.

4. In a separate large bowl, using a hand-held mixer, beat the cream cheese and powdered sugar until smooth, then add the contents of the jar of Nutella into the mixture and beat until thoroughly combined.

5. Take the pan out of the refrigerator and spread the Nutella filling over the prepared crust smoothing it out evenly with the back of a spoon.

6. Top the cake with hazelnuts or almonds and place in the refrigerator for several hours, or overnight.

Notes:
You can make this cheesecake in individual cups or even have it made into mini-cheesecakes using muffin tins for the perfect party dessert.

The base can be substituted for a chocolate crust (oreo-base) instead of biscuits.

Instead of topping it with nuts, you can top it with chocolate syrup by combining 85g of semi-sweet chocolate, 1/2 cup of heavy cream and 1 teaspoon of corn syrup in a saucepan over medium heat until melted, then take it off the heat, whisking it until smooth. Let it cool completely before drizzling it over the cheesecake.

Recipe source: Nigella Lawson