Nutella Cheesecake

I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat.

Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.

And please read the Additional Information section at the end of the recipe before proceeding.

250 grams digestive biscuits

75 grams soft unsalted butter

350 grams jar of nutella (at room temperature)

100 grams chopped toasted hazelnuts

500 grams cream cheese (at room temperature)

60 grams icing sugar (sifted)

10 ounces graham crackers

5 tablespoons soft unsalted butter

13 ounces jar of nutella (at room temperature)

¾ cup chopped toasted hazelnuts

1 pound cream cheese (at room temperature)

½ cup confectioners' sugar (sifted)

Method

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.

Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Additional Information

For vegetarians make sure the cream cheese does not contain rennet.

MAKE AHEAD: Can be made ahead - will keep for up to 4 days in the fridge.

STORE: Leftovers should be kept refrigerated and eaten within 4 days of making.