Tuesday, 24 December 2013

Recipe // Nigellissima Nutella Cheesecake ♡

Hello there! So me and my friend Ma'suma who doesn't have a blog (yet, I tried persuading her briefly) made a nutella cheesecake when we had a movie day/sleepover and I thought I'd post the recipe and go through the process of making it. This is a Nigella Lawson recipe, and we basically followed the recipe online but in case you want to see the process of making the cheesecake - keep reading.

What you will need:

  • 250g digestive biscuits
  • 75g soft unsalted butter/margerine
  • 400g jar of nutella (and a bit extra so scrapings of an old jar)
  • OPTIONAL - 100g chopped hazelnuts
  • 500g cream cheese (keep at room temperature)
  • 60g icing sugar

1. Break the digestive biscuits up, we did this using a plastic bag and a wooden spoon.

I had a lot of fun smashing the biscuits haha

Once you've finished smashing up the biscuits, it should look like this.
2. Get a tablespoon of nutella. We used the dried up scrapings from a jar I needed using up so we had to melt it. If you have soft nutella, you can skip the melting.

3. Melt the nutella with the butter, don't let the butter turn completely into liquid - you only want to soften the nutella and the butter.

4. Put the digestive biscuit mix in a bowl with the nutella and the butter, and mix it up until it resembles wet sand.

5. Grease the tin.

6. Pour the contents of the bowl into the tin and flatten it, this will form the base of the cheesecake. You will need to leave this in the fridge for about an hour, when an hour has passed just feel it to make sure it's quite hard.

7. When your base has hardened, put your cream cheese into a bowl.

8. This is optional but we thought it was a good idea, mix up your cream cheese with a hand mixer to make it a bit softer and easier to work with.

9. Add the nutella to the bowl.

10. Mix up the cream cheese and nutella with the hand mixer until all the cream cheese is mixed in.

11. Put the contents of the bowl into the tin on top of the base you've already made, try and smooth down the top as much as possible because the cheese cake will harden this way. After you've done that, place the tin in the fridge for a minimum of 4 hours. It tasted great after 4 hours, don't get me wrong, but when we tried it again the next day when it was nearing 24 hours it tasted so much better. So if possible, leave it overnight.

12. Take out your cheesecake and do whatever you want with it! You could sprinkle hazelnuts over the top, we didn't do that but we put icing sugar on our slices. We left the actual cheesecake itself alone so whoever was eating it could decide what they wanted with it.

Hope you try this out for yourself, it was so good!
I'm not taking any credit for this recipe, all the credit goes to Nigella Lawson.


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