Nutella Cheesecake by Karen Ngo - Musely
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Nutella Cheesecake

posted in Food & Drink > Recipes
08/13/2015
  • Makes 1 Cake
Prep time: 20 minutes
Bake time: none (refrigerate for at least 4 hours)
    Makes 1 Cake
    Prep time: 20 minutes
    Bake time: none (refrigerate for at least 4 hours)
  • - 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)

  • Directions:
    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

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