Nutella Cheesecake

Admittedly I am not the biggest fan of Nutella, I’ve never really understood why everybody raves about it so much. This cheesecake however is my exception. It’s light and creamy, with just the right tang to cut through the richness of the chocolate. It’s an easy, fuss-free easy dessert which would be ideal for a fancy dinner party or get together. Trust me this one’s a keeper!

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Ingredients:

Serves: 8-12

  • 250 grams digestive biscuits
  • 75 grams soft unsalted butter
  • 1 x 400 grams jar nutella (at room temperature)
  • 100 grams chopped toasted hazelnuts
  • 500 grams cream cheese (at room temperature)
  • 60 grams icing sugar (sifted)

Method:

  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/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

2. 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.

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 chopped hazelnuts on top to cover and place the tin in fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Original recipe taken from Nigella Lawson: https://www.nigella.com/recipes/nutella-cheesecake

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No-Bake Biscoff (Cookie Butter) Cheesecake

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Ingredients:

  • 90 g Biscoff cookie crumbs
  • 60 g  butter melted, 
  • 120 ml cup heavy cream
  • 8 g icing (powdered) sugar
  • 100 g cup sugar
  • 450 g cream cheese
  • 1 tsp vanilla
  • 1/4 cup Biscoff spread
  • Gold stars and pearls to decorate

Method:

  1. Mix together the cookie crumbs and butter. Press into the bottom of a 18cm spring form cake tin using the bottom of a flass to flatten the mixture evenly. Refrigerate while you prepare the batter.
  2. In a medium bowl, beat the cream until it thickens. Slowly add the icing/powdered sugar then beat until stiff peaks form (pull beaters straight up and the peaks should not fall). Set aside.
  3. In a large bowl, beat together the sugar, cream cheese, and vanilla. Fold in the whipped cream. Spread evenly into the prepared pan.
  4. Place in the freezer for a couple of hours till slightly set.
  5. In a small microwavable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds). Pour a layer over the cheesecake and sprinkle some gold stars and gold pearls on top. Place in the freezer until completely set this will take quite long so overnight is best.
  6. Place in the fridge a couple of hours before serving to defrost a little.

Recipe adapted from: http://www.askchefdennis.com/no-bake-biscoff-swirl-cheesecake-with-chocolate-moosey/