Sunday, 15 April 2012

Kiss the Cook

Righto guys and girls. We've all been there; in that apron,  slavishly labouring in front of the stove and cursing the day we clapped eyes on the fatso that our efforts are going into pleasing. Inversely we've all been on the receiving end of such a gesture and after an excited squeal of delight sat there greedily gobbling up every spoonful. 

So here is the easiest peasiest recipe in cookdom to get you there a little faster. The best part is that it requires no baking and is pretty much idiot-proof. 

I would love to say that this is a long cherished family recipe handed down through the generations, but I'm not sure Nigella would approve of me publicising our close familial bond.




NUTELLA CHEESECAKE


  • 250g digestives
  • 75g soft unsalted butter
  • 400g jar Nutella, at room temperature
  • 100g chopped toasted hazelnuts
  • 500g cream cheese, at room temperature
  • 60g 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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4 comments:

  1. Please don't torment us with more pictures like these. It looks very delicious and I totally like it and want it!

    ReplyDelete
  2. This looks AMAZING (and terribly dangerous to a diet!). I will be trying this out!

    Heather X

    ReplyDelete