Nutella cheesecake

I'm a big fan of desserts. Desserts that are easy to make are even better. This one is loosely based on a Nigella recipe and has fast become a dinner party staple. Who doesn't like Nutella and cheesecake? Surely together they are even better? Well there we go. Supper fabulous! 

Ingredients:

• 250 grams digestive biscuits
• 75 grams soft unsalted butter
• 1 x 400 grams jar nutella (at room temperature)
• 100 grams chopped toasted hazelnuts
• 500 grams cream cheese (at room temperature)
• 60 grams icing sugar (sifted)

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/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. If you don't have a processor, simply bash the biscuits using a food bag, tea towel and rolling pin until evenly crushed. Mix in the hazelnuts and Nutella as normal. Press the mixture into a round tin with a removable base and place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture. 

Take the base out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 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. Simple and delicious. 

Nutella cheesecake: cheesecake at its finest.