We love cheesecakes and this beautifully simple one from Nigella is one of the most moreish ones I’ve had. The recipe says to leave in the fridge at least 4 hours – I’d recommend leaving it in at least overnight to make sure it sets fully.
500g cream cheese, room temperature
1 x 400g jar chocolate spread
250g digestive biscuits (if you’re American – Graham Crackers)
100g chopped, toasted hazelnuts
75g unsalted butter
60g icing sugar.
1 x 23cm springform tin
Line the cake tin with foil
Put biscuits into food processor and add the butter and 1 tbsp of the chocolate spread. Blitz, then add 25g of the hazelnuts. Blitz again. Press into the lined cake tin. Put into the fridge.
In a bowl, whisk together the cream cheese and icing sugar. Then add the rest of the chocolate spread. Combine throughly.
Pour the cheese mix into the tin amd and spread evenly. Sprinkle the rest of the hazelnuts over the top and put into tin and leave overnight.
Try not to eat it all in one sitting
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