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Member recipe

Nigella Nutella CheeseCake

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(2 ratings)

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Serves 6

Nigella's description: I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and is just the sort of count-no-calories indulgence that the season demands. Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.

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  • 50 grams Digestive biscuits
  • 75 grams unsalted butter soft
  • 400 grams Nutella at room temperature
  • 100 grams Hazelnuts toasted and chopped
  • 500 grams cream cheese at room temperature
  • 60 grams Icing sugar


    1. Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
    2. Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
    3. Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
    4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of 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.

Comments, questions and tips

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24th Aug, 2014
The original recipe came from Nigellissima by Nigella Lawson. The quantity of digestive biscuits in the original recipe is 250g. I find this to be a little too much but 50g (as stated here) would definitely not be enough. Hope that helps......
24th Jul, 2014
I found the weight for the ingredients completely wrong. 50g of biscuits for the base??? No no no. I used 250g of digestive biscuits and 100g of butter. I also only used 350g of cream cheese with 400g of Nutella as I prefer the taste. Less cheesy and more chocolaty. But I did add one tsp of vanilla extract. Definitely serve straight from the fridge as it can melt on a very hot day. That said it was a lovely lovely cheesecake perfect for Nutella fans. Yummy to eat and dead easy to make.
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