When it comes to a show-stopping dessert, there’s just no beating a cheesecake, no matter the variety.
Baked or no-bake cheesecakes are one of the most famous desserts that are made from cheese.
They’re also made with eggs, sugar, vanilla extract, and heavy cream. Because they’re made from relatively simple ingredients, cheesecakes are really simple to customise.
One particular type that stood out to me was Nigella Lawson’s no-bake Nutella cheesecake as it seemed simple to make.
Sharing her recipe on her website, Nigella said: “I don’t know if I should apologise for this or boast about it.
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“Either way, I feel you will thank me for it. The thing is, it’s incredibly easy to make and 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.”
250g digestive biscuits
75g soft unsalted butter
350g jar of Nutella (at room temperature)
100g chopped and toasted hazelnuts
500g cream cheese (at room temperature)
60g icing sugar (sifted)
I began by first breaking up the digestive biscuits into tiny crumbs in a bowl using a rolling pin. Once the biscuits had been crushed, I added the butter and a tablespoon one Nutella mixing it together with a handheld mixer until the mixture started to clump.
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As the biscuits started to clump together with the Nutella, I added 25g of hazelnuts that I had previously toasted and continued to mix until I had a damp, sandy concoction.
To toast the hazelnuts I preheated the oven to 200C (basically the hottest temperature the oven reaches) and arranged the hazelnuts in a single layer on a baking tray covered with parchment. I found that the hazelnuts only needed 10 minutes in the oven before they turned brown and the shell came apart.
After letting the hazelnuts cool and the skins were peeling off. While the recipe said to chop them, I found it far easier to add them to a bowl and crush them into tiny pieces with a rolling pin – just like with the digestive biscuits.
The next step was to tip the biscuit mixture into a 23cm/9inch round springform tin and press into the base using the back of a spoon. Once this was done, I placed it in the fridge to chill.
While the base was chilling in the fridge, I got to work on the cream cheese mixture. In a bowl I added the cream cheese and icing sugar, whisking together until smooth and then I added the remaining Nutella and continued beating until combined.
After the Nutella mixture was made I took the springform tin out of the fridge and carefully smoothed the Nutella mixture over the base.
To finish off the cheesecake, I scattered the remaining chopped hazelnuts on top to cover and placed the tin in the fridge overnight. For those who can’t wait that long, this cheesecake should only need four hours to set.
Cutting a slice and trying it out for the first time, the cheesecake was absolutely heavenly. It wasn’t heavy, overly sweet or too chocolatey, which some cheesecakes can be. Just like Nigella claimed in her recipe, this cheesecake was in fact incredibly easy.
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