Sunday, 7 October 2012

Nutelle Cheesecake

I was watching Nigella Lawson's new cooking show- Nigellisma. Where she basically british-fied (is there such a word?) Italian food.Anyway she made this Nutella cheesecake!

She doesn't really give out the recipe during the show, so I was just watching what she was putting in and buying the ingredients. Obviously it's because she wants you to buy her cook book!

So after buying the ingredients for it, I wanted to make it, and I did managed to get my hands on the recipe.
I just bought one packet of cream cheese which was 200 grams and I needed 500 grams!
So my Nutella cheesecake ended up with more Nutella than cream cheese. LOL
I had to add extra cream to thicken the mixture.

Here's the result!

It's delicious, and now I'm sick of Nutella!

I attempted to distribute my cake around :) Everyone though it was delicious as well :P



Recipe as below:

I found it on Nigella's website.

  Ingredients
  • 250 gram(s) Digestive biscuits
  • 75 gram(s) unsalted butter (soft)
  • 400 gram(s) Nutella (at room temperature)
  • 100 gram(s) Hazelnuts (toasted and chopped)
  • 500 gram(s) cream cheese (at room temperature)
  • 60 gram(s) Icing sugar

Method

  1. 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 of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
  2. Tip into a 23cm round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
  3. 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.
  4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of 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.


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