It was a friend’s birthday a little while ago so we decided to make her a special cake using her favourite ingredient – Nutella.
This recipe is an adaptation of Nigella’s peanut butter and chocolate cheesecake. However, we found the original recipe to be far too sour so it’s been drastically altered.
One of the riskiest things to do when you bake is to substitute ingredients and assume that they will act the same during cooking. This time I had serious concerns about the inclusion of Nutella but in the end it worked perfectly.
When it came out of the oven, its texture seemed more mousse like than anything but by the time it had cooled, everything was fine.
The best thing about this recipe is its simplicity. Literally anybody can do this!
Prep time: 3o mins
Cooking time: 50 mins-60 mins
200g digestive biscuits
50g unsalted butter (soft)
500g soft cream cheese
3 medium eggs
3 medium egg yolks
225g caster sugar
125ml sour cream
1 small tin of ready made caramel
- Preheat oven to 170C.
- Crush the digestives and mix in the soft butter until fully incorporated. Press firmly into base of a 23cm springform tin and put in the fridge for a few minutes to harden
- Put the ingredients for the filling into a bowl and mix together using an electric whisk or hand whisk until smooth
- Pour the mix on to the base in the chilled tin and cook in oven for 50-60 minutes (turn in oven half way through to ensure even cooking)
- Remove cheesecake from the oven and allow to cool
- Toast the hazelnuts in a dry frying pan over a medium heat for a few minutes until they start to brown
- Spread the caramel evenly on top of the cheesecake
- Roughly chop the hazelnuts and sprinkle on top
Don’t eat it all at once!