I love Nutella. I love Cheesecake. So, I combined the two to make a delectable dessert. I am in love. I don’t think I need to say anymore – the pictures speak for themselves.
250g biscuits (I used Choc Chip Fudge Cookies by Farmbake)
80g butter, melted
250g cream cheese, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 cup cream
1 cup Nutella
3 teaspoons gelatine, dissolved in ¼ cup boiling water
¼ cup hazelnuts, roughly chopped
1 x 30g flake chocolate bar
Place the biscuits in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture in to a greased 20cm round spring-form tin and chill in the refrigerator.
Beat the cream cheese, sugar, vanilla, and Nutella together with an electric mixer until smooth, then beat in the cream. Stir through the gelatine.
Pour the filling over the cookie base. Place in the refrigerator for 30 minutes so that the top of the cake sets.
Crumble the flake chocolate bar over the top of the cheesecake. Sprinkle over the chopped hazelnuts. Return the cheesecake to the refrigerator and leave for 3 hours or until set. Cut into wedges and serve with fresh whipped cream or your favourite ice cream.