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When the theme for August’s Clandestine Cake Club in Bolton was announced as The Nutcracker (ie contains nuts), my chocoholic brain immediately tuned to thoughts of Nutella cheesecake.
There are a lot of Nutella cheesecake recipes on the internet and all quite similar: lots of extra sugar (Nigella for example), cup measurements (grrr, how messy must it be to measure Nutella into a measuring cup and then scrape out again?) and/ or with something American called whipped topping which seems to be frozen ready whipped cream with added sugar (like this beauty). So I decided to ditch the cups and weird frozen cream and make it ‘proper’ with grams and real cream!
None of the recipes I saw used chocolate Philadelphia cheese which seemed like a no brainer, so I decided to give it a go. It’s a funny ingredient. I had never tried it before. It’s both tangy and chocolaty. I shouldn’t like it, but I kinda do!
Most of the recipes had more cream cheese in than I used, but this is the size of tub the chocolate Philly comes in so I decided not to be wasteful by using just a bit of another tub. I think this is why it takes so long to set. It’s less cheesecake, more nutella cake with cheese!
My first attempt had a ginger nut base, the second was bourbon creams. Both worked- the latter is ideal for chocolate purists but the ginger helps cut through the intense chocolate hit of the filling. Follow your heart and use your biccie of choice.
It most definitely didn’t need any extra sugar and I used what I think was the minimum about of butter in the base. Of course when you look at what’s in the filling, a few grams of butter isn’t really going to make a difference, but every little helps!
It’s not for the feint hearted. Even the most hardened cake clubbers only managed a slither. It is perfect served with a glass of milk.
Nutella No Cook Cheesecake
Will easily serve 10, less is definitely more
- 300g biscuits
- 40g melted butter
- 150ml double cream, softly whipped
- ½ tsp vanilla extract (optional – or try hazelnut liqueur – I intend to do this next time!)
- 1 x 160g tub chocolate Philadelphia
- 300g Nutella
- 30g chopped hazelnuts
- Chopped hazelnuts
- Chocolate sprinkles
What You Do
- Line a loose base flan tin with cling film – make sure there is plenty hanging over the sides. I also put a circle of grease-proof paper in the bottom. I find it easier to get out later on
- Put your biscuits in a food processor and blitz to crumbs – I find it easier to do it in two batches
- If you’ve no processor, but them in a ziplock bag and bash with a rolling pin
- Gently melt the butter and pour into the crumbs- I do this in the processor with the motor running
- Press the crumbs into the tin, making sure you go up the sides as well. Pop in the fridge and chill for a couple of hours
- Whip your cream
- Mix together the Nutella, Philadelphia, vanilla and hazelnuts
- When combined, gently mix in the double cream to loosen the mix
- Dollop it onto the base, and carefully smooth it over, making sure you get it right up to the edge
- Leave in the fridge to set. This doesn’t set hard like some mixes so give I find it needs a good 24 hrs to be able to cut without making a pigs ear of it!
Serve in slithers with a cold glass of milk and a bill of good health!