NUTELLA CHEESE CAKE

All you need is love but a little chocolate every now and then doesn’t hurt

INGREDIENTS:

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

 

METHOD:

1. Break the digestives into the bowl of a processor, add the butter and coco powder  and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts(if you prefer,i skipped this) and continue to pulse until you have a damp, sandy mixture.
2. Tip into a 23cm/9inch 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.
   
5. Place the tin in the fridge for at least four hours or overnight.

Serve straight from fridge.

decorate it according to your choice.I used white chocolate and dark chocolate chips.

Hope you liked the recipe

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Love
Ayla ❤