I Cook Coz Cocaine Is Illegal

This cheesecake is one of my husband’s favourites and everytime we get invited over anywhere and I need to bring a dish – he will request this cake! Nothing but, Nutella goodness in this cake! We have Nigella herself to thank for this amazing creation (from her Nigellesema series). Its easy enough to whip up in 30mins but, would require 4hours to overnight in the fridge to set. Best part NO GELATINE or BAKING!!

Ingredients

500g Philadelphia Cream Cheese blocks, room temperature & softened

400g – 1 x Nutella jar

250g packet Arnott’s Granita or Non-Chocolated coated Digestive biscuits, crumbed finely

75grams Butter, melted

60grams Icing Sugar, sifted

Hazelnuts (Raw & Skinless) – toasted and roughly chopped

Method

1. Line a cake pan with baking paper.

2. Empty the Granite biscuits into a large ziplock back and seal the bag and use a rolling pin and get all your aggression out and whack those biscuits till they’re fine crumbs. Or if you’ve won lotto and have a food processor, use that to blitz it to fine crumbs.

2. Empty the ziplock bag contents into a large bowl and stir in the melted butter till well combined or if you’re doing it the Richie Rich way, add the melted butter in the food processor and blitz it till combined.

3. Pour the fine crumb mixture into a prepared cake tin and press into tin. Place the cake tin into the fridge while you prepare the Nutella mixture.

4. Whisk Nutella, Icing Sugar and the Cream Cheese until well combined into an airy mixture. Pour mixture into pan over Granita biscuit base.

5. Drizzle all the Hazelnuts over the top of the Nutella mixture and Transfer to fridge for a minimum of 4 hours to overnight.

6. Stuff your face with Nutella Cheesecake.

Tip: This cake can be quite low depending on how cake pan size so, if you want a higher cheesecake; I recommend 750g Nutella jar (instead of 400g) and an extra block of Philadelphia Cheese 250g.