You had us at cheesecake. And no-bake. And most certainly the mention of Nutella.
Listen up; if there is one baking project you should be taking on this weekend; this is it. Word of advice, though: Your entire family will love this so much you will forever more be asked to make it again.
Ingredients
280g Digestive Chocolate Biscuits
120g Butter (Unsalted), melted
600ml Double cream (lightly whipped until it forms soft peaks)
400g Philadelphia Cream Cheese (Full fat)
75g Icing Sugar, sifted
Juice of half a lemon
600g Nutella
To decorate
150g Nutella
100g Roasted chopped hazelnuts
Instructions
Crush the biscuits until they look like lumpy sand. (I did mind in a food processor because I'm very lazy..)
Mix with the melted butter and press into your 7" tin.
Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
Add the 600g Nutella and stir in thoroughly.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Put into the freezer for 2 hours.
Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
Pop back into the freezer for an hour.
Use my knife tip (above) to remove the cheesecake from the tin.
Leave to stand for about 30 minutes at room temperature before serving.
Share and enjoy!
Tips for baking this cake:
The consistency should be sliceable but not solid. It will be a lot less solid than a baked cheesecake. Something like room temperature butter, it will give a little quiver if you wobble it gently.
To maintain the texture of this cheesecake it is best to freeze it as mentioned in the recipe for it to set. Then it’s fine kept in the fridge (if you have any leftovers!)
When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
Do sift the icing sugar, it will give a much smoother texture to the cheesecake.
Stick to Philadelphia creme cheese for this (and full fat).
Use a tin with either a springform (the type where the side unclips) or a removable base.
Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
The recipe is for a 7″ DEEP tin (not a standard sandwich cake tin, it will overflow!
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Tips for baking this cake:
