Ingredients
- 280 g Digestive chocolate biscuits
- 120 g Butter Unsalted, melted
- 600 ml Double cream lightly whipped until it forms soft peaks
- 400 g Philadelphia cream cheese Full fat
- 75 g Icing sugar Sifted
- Juice of half a lemon
- 600 g Nutella
To decorate
- 150 g Nutella
- 100 g Roasted chopped hazelnuts
Instructions
- Crush the biscuits until they look like lumpy sand. (I did mine in a food processor because I'm very lazy..)
- Mix with the melted butter and press into your 7" tin.
- Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
- Add the 600g Nutella and stir in thoroughly.
- Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
- Put into the freezer for 2 hours.
- Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
- Pop back into the freezer for an hour.
- Use my knife tip (above) to remove the cheesecake from the tin.
- Leave to stand for about 30 minutes at room temperature before serving.
- Share and enjoy!
source:https://www.tamingtwins.com/nutella-cheesecake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes
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