Naughty Nutella CheeseCake…
Now you all know we are obsessed with Nutella, give us a spoon and a jar of Nutella and we are happy. It’s the Italian Way…
This cheesecake is so easy to make and surprisingly very light and airy and it’s NO BAKE!!! Its something the whole family will enjoy, so give it a try and tell us what you think 🙂
- 300g Oreo biscuits or chocolate chip and hazelnut cookies
- 100g Soft unsalted butter
- 1 x 400g Nutella (at room temperature)
- 100g Coarsely chopped hazelnuts
- 500g Mascarpone (at room temperature)
- 60g Icing sugar
Break the Oreos into the bowl of a processor, add the butter and blitz until it starts to clump.
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 for 30 minutes.
Beat the mascarpone and icing sugar in a large bowl until smooth and then add the Nutella to the mixture, and continue beating until combined and smooth.
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.