I am officially opening the cheesecake season for 2017. With this little firecracker.
Borrowed from Nigella and gave it a tiny little twist.
what you need:
- 250 gr digestive biscuits
- 75 gr soft unsalted butter
- 1 x 400 gr jar Nutella
- 500 gr Philadelphia
- 60 gr icing sugar or agave sirup
- optional: Kahlua liquer, Ferero Rocher for decoration
how its made:
Melt the butter and blend your biscuits. They should be almost powder like consistency (nothing like the chunky clumps you see on my pictures). Mix them together with the butter and spread on your round cake pan. If you’re a professional like me, you’ll push out the biscuits all the way around the edges so your cheesecake will look more like a biscuit-cake.
Do try to get it spread evenly and straight. It will do better next time myself.
I normally put the base to the freezer for few minutes while I prepare the filling.
Mix all ingredients together – a word of warning – originally this recipe is asking for 60 grams of icing sugar, but I rarely use it. Nutella is very sweet on its own, so instead of the sugar I just added a few spoons of agave sirup as a natural sweetener. The Kahlua is a nice little touch, I added few spoons – you can barely taste it but it gives it a little extra edge.
Mix well and poor into your cake pan. Leave in fridge overnight.
The cake is best served out of the fridge, don’t let it sit around too long before serving.
I’ve made this cake about 10 times and this is probably the time when it looks the worst! But hey, we can’t all be beauty queens, right? What matters is what’s inside. Nutella.