Nutella cheesecake

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I absolutely adore Nigella Lawson and needed an excuse to use her Nutella cheesecake recipe.Found a perfect one in the form of husband's birthday!I did it exactly as said and it turned out absolutely delish. It was also extra special because S (big boy at 5 now!) helped out in the making.

All you need is:
250 grams digestive biscuits (McVities always!!)
75 grams soft unsalted butter 
1 x 400 grams jar nutella (at room temperature)
100 grams chopped toasted hazelnuts
500 grams cream cheese (at room temperature) (I used Kiri squares)
60 grams icing sugar (sifted)

Break the digestive biscuits, add butter and about 3tbsp 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 round springform tin and press and flatten into the base.Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Release spring form and serve straight from the fridge for best results.
Vive Valeque ❤️ 

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