If there's one thing you should know about me when it comes to food, it's that Nutella is always a good idea! So, when I fell upon 'Nutella Cheesecake' in Nigella Lawson's cook book 'Kitchen: Recipes from the Heart of the Home' (where I found my sunshine soup recipe), I practically ran to Sainsbury's for ingredients! She wasn't lying when she said it's embarrassingly easy to make!
Ingredients list:
- 500g cream cheese
- 400g jar of Nutella
- 250g of digestive biscuits
- 75g unsalted butter
- 100g almonds
- 60 icing sugar
- 2x drops of vanilla essence
We slightly tweaked the recipe by using almonds instead of hazelnuts & adding a couple drops of vanilla essence.
First, crush all the digestive biscuits in a bowl before mixing in the unsalted butter. As you do so, add a tablespoon of Nutella and a few almonds and mix altogether until you're left with a sandy consistency.
Now spread the mixture to the bottom of a springform and place in the fridge to chill.
In the meantime, mix the cream cheese and icing sugar together. If you want to add vanilla extract, do so now.
Now, add the jar of Nutella.
Pour the filling on top of the base and scatter almonds on top. Leave in the fridge for - well, Nigella says four hours, but we only lasted two... Good Luck!
And finally, instead of opening the fridge every five minutes to check if it's miraculously set yet (which I didn't do... many times), lick the bowl to your hearts content!
Also, here's a little pearl of wisdom I read recently: Instead of throwing your Nutella jar away with plenty of chocolaty goodness around the edges, add a scoop of ice cream and voilà... you have yourself Nutella ice cream!!
