This absolute work of art is just as sexy as it’s owner, Nigella Lawson. At desperate times, I have been known to eat biscuits dipped in Nutella, when the kids are in bed, and I am house prisoner with nothing else sweet to eat. So, when I stumbled across this recipe it was music to my ears. It has both biscuits and Nutella, but it’s a bit of an upgrade to just these two ingredients. Also, it doesn’t require any baking, so it may count if you’re on a raw food diet, I am of course joking, just incase anyone flips out. I’ve made it the night before, as I’m having two of my dearest friends over for tea tomorrow. I’m hoping they won’t mind I had a slice, just to test it. Bloody hell, it’s good.
I added a little shake of vanilla extract and I went a bit nuts with the hazelnuts on the top of the cheesecake (excellent pun).
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/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press 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, and continue beating until combined.
Take the springform 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.