Nutella Cheesecake
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Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
Base
  • 250g packet of sweet biscuits, crushed (I used butternut snap biscuits)
  • ½ cup desiccated coconut
  • 4 tbsp roasted hazelnuts, chopped
  • 120g butter, melted
Filling
  • 500g cream cheese, room temperature
  • 100g icing sugar
  • ½ cup double cream
  • 400g of Nutella
Ganache
  • 115 grams dark chocolate, chopped
  • ⅓ cup double cream
  • 1 tsp butter
Topping
  • ½ cup roasted hazelnuts, chopped
Instructions
  1. Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
  2. Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
  3. Chop hazelnuts as finely as possible, putting 4 tbsp aside for the base and the remaining nuts for the topping.
Base
  1. In a food processor, finely crush the biscuits. Add coconut and hazelnuts.
  2. Add in melted butter and pulse until combined.
  3. Press the biscuit mixture into a 23cm/9″ round spring form cake tin and put in the fridge to set.
Filling
  1. Place the cream cheese and icing sugar in a large mixing bowl and beat until smooth.
  2. Add in the Nutella and double cream, beating until smooth and creamy.
  3. Pour onto the biscuit base and return to the fridge to set.
Ganache and topping
  1. Bring the cream and butter to boil in a small saucepan over medium heat.
  2. Pour the hot cream mixture over the chocolate and stir until smooth and glossy.
  3. Pour the ganache over the Nutella cheesecake and sprinkle the chopped hazelnuts over the top.
  4. Return the cheesecake to the fridge and let set preferably overnight.
  5. To serve, release the cheesecake from it's springform pan and serve on a cake stand.
Recipe by Love Swah - A Sydney food, travel and design blog at http://loveswah.com/2013/02/nutella-cheesecake/