This is the perfect answer to those family gathering event type things where you want to take something along but know not what. This is a no-bake, no-fuss, no-messing cheesecake, made with that most wholesome of breakfast ingredients; Nutella.
Now, you might think Nutella is just a gooey mess of chocolate and nuts. But according to the marketing it’s a healthy breakfast ingredient. Come on people, its chocolate.
And also I might be over-egging the no-mess, no-fuss line. It is messy – making things with chocolate always is. And you have to wait 24 hours before you can mash it into your face. But it’s all worth it!
You will need
- 5 oz unsalted butter
- 11 oz digestive biscuits
- 1lb cream cheese
- 3 oz icing sugar
- ½ pint double cream
- 1 tsp vanilla essence
- 15 Ferrero Rocher
- 4 big tbsp Nutella
- 2 handfuls hazlenuts
First make the base. Whizz the biscuits in a processor.
Melt the butter and then drizzle onto the biscuit crumbs whilst continuing to whizz.
Line a 23cm round tin with removeable rim and press the biscuit mix into the base. Chill in the fridge and make the filling.
Put the cream cheese and icing sugar in a large bowl and beat with a wooden smooth until creamy.
In a separate bowl add the vanilla to the cream and whisk until it starts to firm up. Fold the cream into the cheese.
Chop up 5 of the chocolates and fold into the mixture.
Spoon the mix onto the base, smooth over, cover with clingfilm and chill in the fridge overnight.
The next day, warm the nutella in a pan until it is runny. Leave to the side to cool a bit. Then pour over the cheesecake.
Toast the hazelnuts for a few mins; you need to get rid of the brown layer by rubbing them in some tissue paper. Chop them up.