Wednesday, January 26, 2011

Non-Bake Nutella Cheesecake

125g digestives biscuits
50g salted butter, melted
1tsp vanilla extract
1 × 250g blocks of cream cheese, room temp
50g icing sugar
1/4 cup double cream (I used whipping cream)
1 × 200g jar of Nutella

1) Process the the biscuits in a food processor until they are nice and crumbly.
2) Pour the crumbs into a big bowl and mix well with the melted butter.
3) Tip the biscuit mix into a springform cake tin and press firmly to create an even layer. Chill in the fridge while preparing the cheesecake mixture.
4) Beat cream cheese, icing sugar and vanilla essence in a bowl until it forms a smooth mixture with no lumps.
5) Beat in nutella until mixture is combined.
6) Beat in double cream until mixture looks shiny and mousse-like.
7) Pour mixture onto biscuit base and smooth the surface.
8) Before refrigerating the cheesecake add some white chocolate curls using the cheats way of scraping a block of chocolate with a grater or a knife.
9) Chill in the fridge for a few hours or, preferably, overnight.

Recipe is from ChocolateSuze!

Even after I halved the original recipe, I still ended up with lotsa leftover cheesecake batter. Hence I happily take out my newly purchased super-pretty muffin cups and turned these leftovers into miniature cheesecakes :)

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