Nigella’s Nutella Cheesecake

Yeah. I know. Another recipe from *her*. I’m sorry. I can’t deny it. I do like her recipes. They work. They’re easy. And I like them… This is adapted from the original (p175 of Nigellissima) as I didn’t have any digestives, and not quite enough nutella. But OH MY GOD it tastes amazeballs. I am the size of a house now. Send help…

For 12 portions you need
600g cream cheese
400g nutella
250g gingernut biscuits
75g soft butter
60g icing sugar
toasted chopped hazlenuts to serve (optional)

Begin by pulverising the biscuits and butter in a food processor until they are well combined. Turn out into a silicone cake mould and press down.

Put the cream cheese and icing sugar into a free standing mixer and mix, slowly, until combined. Add the nutella and mix well. Pour into the cake mould and leave to stand in the fridge for at least 2 hours (I didn’t hence it oozing in the picture…).

Carefully remove each slice and sprinkle with hazlenuts if you want them. Scoff. Resist the temptation to eat more than you really should you your belly will feel like mine. But oh my it’s worth it!!

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