Niamh Doherty

Nutella Cheesecake

In Chocolate, Comfort Food, Dessert on January 28, 2013 at 17:52


Once again, I’ve been neglecting my blog, and my readers, if there are any left. Consider this recipe a culinary white flag, and accept my apologies. Today’s nugget of deliciousness comes to you courtesy of the inimitable Nigella Lawson, and is featured in her newest book, Nigellissima. I caught the Christmas episode of the TV series cacompanying the book, in which she suggested serving this cheesecake as part of an Italian-inspired feast, and I was smitten. I adore hazelnuts and am obsessed with chocolate; in short, I had to make this.

Many people presume that making a cheesecake is a daunting affair involving waterbaths, dangerously liquid fillings and all manner of kitchen trickery, but this honestly couldn’t be easier. There is no baking involved – you simply throw the ingredients for the base into a food processor before nonchalantly pressing it into a tin and dolloping a cream-cheese and Nutella mixture on top. Honestly, the hardest part is coaxing the surprisingly semi-solid Nutella out of the jar. Well, that, and not eating the whole thing yourself…

I knew once I’d licked the filling off the beaters while making this that I was onto a winner, but to say it went down a treat at a recent get-together is an understatement. We didn’t bother with bowls but, rather primitively, attacked the unmoulded cake with spoons. Every time I walked past it in the kitchen another chunk had gone missing, and I was on the receiving end of an irate text from my friend’s husband the next day when he realised I’d taken the leftovers home with me.

Nigella instructs us to make the base in a food processor, but if you don’t have one – like me – don’t let that stop you. Simply melt the butter and 25g of Nutella together, and mix with the biscuits which you’ve crushed manually in a plastic bag – I like to use a large tin of tomatoes for the job, it’s wonderfully cathartic – before pressing into your tin and proceeding as normal. You can, of course, toast and chop your hazelnuts yourself, but seeing as Tesco have done all the hard work for you why not take advantage of it? You will be appalled at the amount of Nutella and cream cheese that goes into this, but life, as they say, is for living, and a small slice won’t kill you. It’s best served with a blob of whipped cream and a large dollop of self-control.

Nutella Cheesecake – serves 1-12


  • 250g digestive biscuits
  • 75g soft butter
  • 400g Nutella (at room temperature)
  • 500g cream cheese (at room temperature)
  • 100g hazelnuts (toasted and chopped – as discussed you can buy them already toasted and chopped)
  • 60g icing sugar


1. Break the digestives into the bowl of a  food processor, add the soft butter and a tablespoon of Nutella. Process until it starts to clump together. Add 25g of the hazelnuts and continue to pulse until the mixture resembles damp sand.


Melt the butter and a tablespoon of Nutella together. Bash the biscuits in a clear plastic food bag with a rolling pin/tin of beans or tomatoes/your own crushing self-doubt until you have uniform crumbs. Add 25g of the hazelnuts into the biscuits and then stir in the melted butter/Nutella until it is thoroughly and evenly distributed.

2. Tip your biscuit mixture into a 23cm round springform tin and press down, using either your fingers or the back of a spoon. Put the tin in the fridge to chill while you make the topping.

3. For the topping, beat the cream cheese and sieved icing sugar together until smooth. Add the remaining Nutella and mix until combined.

4. Take the tin out of the fridge and dollop the Nutella mixture on top of the base. Spread evenly and top with the chopped, toasted hazelnuts. Put the finished cheesecake back in the fridge for 4 hours, or overnight.

Note: This is best served straight from the fridge as it will be easier to cut. I didn’t get to snap a photo of my own cheesecake so the picture above is from Nigella’s website. Credit is due to her photographer and most certainly not to me.

  1. Crikey, Niamh, you go to so much trouble! It all looks fabulously professional. Thank you.

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