So… I discovered this recipe one lazy afternoon on mat-leave while my son was napping and I was skimming through channels. Nigella Lawson was on TV and making something decadent, in her typical “being-a-kitchen-goddess-is-so-simple” type of way (which I not-so-secretly envy her for, but anyway). It wasn’t her luscious locks, sultry smile or food-pornesque style that got my attention though, it was the massive jar of Nutella she was tipping into a bowl. I watched in glee as she proceeded to talk me through the easiest cheesecake recipe of all time.
Naturally, I bought the ingredients that week and, naturally, didn’t get around to making it until many months later when I needed to bring something to a party.
I’ve tried several incarnations of no-bake cheesecake before, and this one has received the best reviews. I brought my modified version (recipe below) with an Oreo base and chopped almonds (because we had no hazelnuts) to a Christmas party last Sunday and it was devoured in less than 10 minutes.
It is super rich and indulgent and best served chilled (I’d even go as far as putting it in the freezer for an hour before serving) and with a generous serving of fresh, seasonal fruit.
- 250 grams (approx 1½ rolls) of Oreos
- 75 grams butter (softened)
- 100 grams chopped nuts (preferably hazelnuts, but I've made this with macadamia nuts and almonds - both were delish)
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- 1x 400 gram jar of Nutella (at room temperature)
- 1 punnet blueberries
- 1 punnet strawberries
- Line the bottom a 23cm/9" round springform baking pan with baking paper. Grease the sides with a small amount of butter.
- Break up Oreos and place in a food processor. Add butter, one tablespoon of Nutella and blitz until it starts to clump.
- Add 2-3 tablespoons of nuts in the food processor and pulse until you have a fine, sandy mixture.
- Tip the mix into the springform pan and flatten evenly, making sure it reaches the edges. To flatten, you can use your hands, the back of a spoon (I use the tamp from our coffee machine). Place in the fridge to chill.
- In a bowl, beat the cream cheese and icing sugar until it is smooth. Add the rest of the Nutella and continue beating until there are no more streaks.
- Take the springform pan out of the fridge and carefully tip in the Nutella mixture over the Oreo base. Smooth down with a spatula.
- Sprinkle the remaining nuts evenly over the cheesecake. Cover the pan with tin foil and place in the fridge to set for at least 4 hours (preferably overnight).
- Serve cold, straight from the fridge, with berries on the side.
For the original Nigella Lawson Nutella cheesecake recipe, visit https://www.nigella.com/recipes/view/nutella-cheesecake