Nutty Nutella Cheesecake Recipe

Step ONE:

  • 300g Chocolate Milk Digestives
  • 100g Butter

Bash the biscuits (with the end of a rolling pin) until crumbly.

Melt the butter in a saucepan or microwave and mix the butter into the crumbled biscuits a little at a time.

Line the bottom of your tin with the biscuit mix.

Put in the fridge to refrigerate.

Step TWO:

  • 500g Full Fat Soft Cheese
  • 100g Icing Sugar

Whisk the cream cheese and icing sugar together until the mixture reaches a smooth consistency.

Step THREE:

  • 300g Full Fat Double Cream
  • 1 tsp Vanilla Extract

Beat the cream until soft peaks form and mix in the vanilla extract.

Step FOUR:

  • 4 tbsp. Nutella Chocolate Spread
  • Chopped nuts or chocolate

Add the cream cheese mixture a little at a time into the cream before folding in the Nutella.

Chop the nuts or chocolate into small pieces. I used two small Snickers chocolate bar.

Step FIVE:

Pour the mixture over the biscuit base and refrigerate once more.

Step SIX: (Optional)

  • 80g Unsalted Nuts
  • Strawberries
  • Ferrero Rocher

To decorate the cheesecake, bash the nuts until crumbly.

Score a line down the centre of the cheesecake.

Sprinkle the crushed nuts across one side of the cheesecake.

Align strawberries accordingly at a slight angle.

Place the Ferrero Rochers adjacent to the strawberry tips.

TOP TIPS:

  1. Use full fat ingredients to avoid the mixture collapsing after refrigeration.
  2. Do not over beat the cream mixtures
  3. Line the bottom of your tin with parchment paper to allow the cheesecake to transition from tin onto the serving plate easily.

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