Back in September 2010 I moved to England with a work visa. I lived in the Georgian city of Bath in Somerset with a friend from culinary school. She arrived there a couple of months ahead of me and found us a place with a great kitchen, I really lucked out (our lease was only for 6 months though, and in my next flat my 4 chef roommates and I shared a mini fridge. Don’t ask me how we worked that out). The city had these two great indie bookshops, Topping & Company and Mister B.’s Emporium of Reading Delights (if you can’t find me in the kitchen, you’ll likely find me in a bookstore). The first book I purchased after I moved to Bath was Nigella Lawson’s new release: Kitchen. How can you not love this woman with her fuss-free recipes and cheeky quotes?
This nutella cheesecake is everything you expect from a Nigella Lawson recipe: luscious, rich, and unapologetically indulgent.
This is a simple no-bake recipe. The roasted hazelnuts release a nutty aroma and add depth to the crumbly butter biscuit crust. The Nutella swirls in the silky filling make this dessert a Nutella aficionado’s dream. The cheesecake is best served chilled, straight from the fridge. Do not let it come to room temperature. It is quite decadent so you might want to cut this cheesecake into 14 slices instead of 12. To decorate for a special occasion, you can top off the dessert with some caramelised hazelnuts. Next time I make this cheesecake I wil bake the crust. I think the crust would taste even better then since it will have caramelised.
Yields 12 portions
250g butter biscuits
75g unsalted butter, softened
1 tbsp Nutella
25g roasted hazelnuts
pinch of salt
500g cream cheese, softened
60g icing sugar, sifted
1) Roast the hazelnuts in the oven at 275F for 30 minutes.
2) Fold the hazelnuts into a dish towel for 10 minutes as they steam.
3) Rub the hazelnuts in the dish towel to peel off the skin.
4) To avoid damaging the blade of the food processor, I place the hazelnuts in a plastic bag and use a rolling pin to smash them to bits.
5) Place the butter biscuits, butter, and Nutella in the food processor and pulse until the mixture begins to clump.
6) Add the hazelnuts and the salt. Pulse until the mixture is sandy.
7) Press the crust onto the bottow of a greased 9.5-inch springform pan. Place the pan in the fridge.
1) Beat the cream cheese and the icing sugar in the bowl of a stand mixer fitted with a paddle attachment.
2) Add 3/4 of the Nutella and the salt to the cream cheese mixture and beat until well incorporated.
3) Use a spatula to fold in the rest of the Nutella to create swirls.
4) Pour the filling onto the crust. Smooth out the top.
5) Refrigerate for at least 4 hours or overnight before serving.