This truly is the simplest of recipes and makes a delicious dessert – I loved Nutella as a child and was forever caught digging my spoon into a big jar of the stuff! A little dark chocolate stops everything becoming a little too sweet.
This recipe is made with a gluten free base (the topping is naturally gluten free) which can be substituted for an ordinary biscuit base if desired.
Nutella Cheesecake (Gluten Free)
170g Gluten Free Digestive Biscuits
80g Unsalted Butter (Melted)
25g Flaked Almonds (Toasted)
2 tsp Cocoa Powder
400g Cream Cheese
70g Dark Chocolate
1) Pre heat oven to 160C. Combine the digestives, almonds and cocoa powder in a food processor, whilst blitzing slowly pour in the butter until well combined. Transfer to a small lined cake tin (preferably spring form).
2) Bake the base in the oven for 10 minutes. Transfer to the fridge to cool.
3) Melt the chocolate and Nutella in a bain-marie, stirring frequently to combine. Allow the Nutella mixture to cool slightly. In a large bowl, whisk the cream cheese to loosen. Add the Nutella mixture and whisk to combine.
4) Spoon the mixture on to the biscuit base and level. Place in the fridge to chill for at least 4 hours but preferably overnight.