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Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com

Nutella Cheesecake Recipe

Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com
Prep Time: | Cook Time: | Total Time:
Ingredients:
10 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)

Method:
Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 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.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform 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.

Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com

This is the famous Nigella’s Nutella Cheesecake. If you are a fan of nutella, which many people love, then you need to try out this recipe, because Nigella is right, nutella really does make a regular cheesecake so much more better. Yummy!

Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com

This Nutella Cheesecake is another dessert recipe contributed by my friend CP Choong. It’s very easy to make, and sometimes, you have to indulge and forget about dieting, calories, fat, and just dig in and enjoy a slice or two, or three slices of this decadent cheesecake. I am a true believer of “eat first think later.” Food, especially desserts are meant to be made, enticed, and then consumed by human beings, so forget about your waistline, just dig in and enjoy.

Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com

What I love most about this Nutella Cheesecake is the chopped toasted hazelnuts which give each bite a nice crunch and texture. Another big plus: there is no egg in the recipe, so there is no need to bake. Just beat the cream cheese and sugar, and chill everything in the fridge for a few hours and you have this sinfully delicious Nutella cheesecake. Sweet!

Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | rasamalaysia.com

  Yum

Nutella Cheesecake

Makes 1 cake | Prep Time: 20 mins | Bake Time: None (refrigerate for at least 4 hours)
Recipe Source: Nigella Lawson
Contributor: CP Choong

Ingredients:

10 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)

Method:

Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 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.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform 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.

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