Nigella Lawson has long been the queen of indulgent, unfussy baking – and her chocolate cheesecake is no different. Made with just a handful of ingredients and zero baking, it's a shining example of how a simple dessert can still feel completely luxurious.
This no-bake Nutella cheesecake calls for just cream cheese, Nutella, crushed digestive biscuits, and a touch of butter and hazelnuts. As such, this dessert is a dream for anyone short on time and resources in their baking cupboard. Fairly simple to recreate, do note that the cheesecake will need a minimum of four hours being left in the fridge before it's ready to serve.
Nutella cheesecake
Makes: eight to 12 slices
Ingredients
250g digestive biscuits
75g soft unsalted butter
350g jar of nutella
100g chopped toasted hazelnuts
500g cream cheese (at room temperature)
60g icing sugar (sifted)
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Method
Break up the digestive biscuits into a food processor, add the butter and a tablespoon of Nutella. Blitz until it clumps together.
Add three tablespoons of the hazelnuts and continue to pulse until it's a sandy mixture.
Tip the mixture into a 23cm round springform cake tin and press into the base. Place in the fridge to chill.
Beat the cream cheese and icing sugar until smooth, then add the remaining Nutella into the mixture. Beat until combined.
Putting it together
Take the cheesecake base out of the fridge and smooth over the Nutella mixture on top.
Scatter over the remaining chopped hazelnuts and refrigerate for at least four hours.
Best kept in the fridge overnight, the cheesecake is ready to serve for the next day.
Storing tip
The cheesecake can last up to four days in the fridge, but no more than that.
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