Nutella Cheesecake
by Nigella. Featured in NIGELLISSIMAIntroduction
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat.
Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
I don’t know if I should apologise for this or boast about it. Either way, I feel you will thank me for it. The thing is, it’s embarrassingly easy to make and unembarrassingly easy to eat.
Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 8-12 slices
- 250 grams digestive biscuits
- 75 grams soft unsalted butter
- 350 grams jar of nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- 10 ounces graham crackers
- 5 tablespoons soft unsalted butter
- 13 ounces jar of nutella (at room temperature)
- ¾ cup chopped toasted hazelnuts
- 1 pound cream cheese (at room temperature)
- ½ cup confectioners' sugar (sifted)
Method
- Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
- Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
- Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
- Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Additional Information
For vegetarians make sure the cream cheese does not contain rennet.
MAKE AHEAD:
Can be made ahead - will keep for up to 4 days in the fridge.
STORE:
Leftovers should be kept refrigerated and eaten within 4 days of making.
For vegetarians make sure the cream cheese does not contain rennet.
MAKE AHEAD:
Can be made ahead - will keep for up to 4 days in the fridge.
STORE:
Leftovers should be kept refrigerated and eaten within 4 days of making.
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Show more commentsI’ve been making this for around 10 years now and it always goes down a treat. I’ve just made one for our NHS 75 birthday party at work this Wednesday. It’s not also a Christmas Day tradition in our family. Would 100% recommend and very easy to make.
A wonderful scrumptious extra chocolatey mouse filling on top of a beautiful fluffy rich decant chocolate mousse filling that tops a butter Biscoffe base that everyone will adore, many thanks Nigella on another superb extraordinary dessert suits any occasion many thanks for sharing this recipe it's fabulous Enjoy!
I saw it on BBC Food (Roku Channel) a few days ago and my mouth watered. I have to try it, we love Nutella and hazelnuts. Looks like this is going to be my birthday cake this year
Made this but used a layer of whipped cream and dotted with Maltesers instead of the nuts... your body won't thank you but my god your taste buds will
Wow! Delicious AND easy. This is definitely my new favourite. Don’t think we will have to worry about how long it will keep - it will be all gone by bedtime!!
Making this today - it’s my son’s favourite he even had it pumped up for his 18th birthday!
I've made this numerous times, it is my go to dessert to impress. I made it again yesterday for a online lockdown drinks party tonight. The best part is I can't share it so it's mine all mine.
Very simple- although as our kitchen was cold when I made this it was quite hard to mix in the nutella fully as it was quite solid. I used nut pulp left from making nut milk (hazelnut and almond) and half plant butter ( melted first) in the base and it worked well. Having seen other comments I might try with vegan cream cheese next time as I'm trying to reduce our use of dairy because of the carbon footprint. This was a treat for a special occasion.
Made this for dessert tonight. Very easy to make but it is amazing! Love it, thank you Nigella x
Try to make it with walnuts instead of hazelnuts. I didn't have hazelnuts so I used walnuts and I liked it.
I tried this recipe for the first time for my husband's name day. It was so easy to make and so delicious! I didn't have enough cream cheese so instead of 500 grams I used 400 grams. It was still was so delicious and creamy. Yet, if you don't want to make it so sweet because it is sweet from Nutella ( I used Merenta because I love it) you can use something else to make it more bitter. Well my husband and I are chocoholic addicts!!! So we didn't mind the sweetness. Like peanut butter or Greek chocolate tahini with an addition of sugar. Also I used more butter to make the base stick together more, so it doesn't break when you cut it. I used a 26cm springform round pan because I didn't have smaller one, so it was thinner. But I liked it because you can eat smaller size pieces but still enjoy it without regrets. The reason I loved this recipe is because you don't need a mixer, just a small blender machine. This will definitely be the easiest sweet you can make when your kids want something sweet or when you are expecting friends for a coffee
With such great reviews I had to make it! With the help of my little girl it was such a nice and easy cake to make. I used sugar free digestive biscuits and I forgot to add in the icing sugar and I was really happy with the taste, not that rich and not too sweet. Will definitely keep this one in my special picks of cakes along with Nigella’s ginger and carrot cake.