I know, I didn’t publish Monday or Tuesday, so I’ll give you a simple and delicious treat as a consolation prize. I mentioned in the last post a dessert recipe that I stole from Nigella and made my own. Well, here it is, Chocolate Hazelnut Cheesecake. And the best part of all of it, there are only 4 ingredients total and you don’t have to bake it!!
Chocolate Hazelnut Cheesecake
- Two 8 oz packages of cream cheese at room temperature (if you can get Philadelphia, use it)
- One 13oz container of Nutella, or any chocolate hazelnut spread you can find, at room temperature
- 5 tbsp of soft, room temperature butter
- 1 package of cookies (graham crackers, Nilla Wafers, chocolate chip cookies, you decide)
And that’s it! In a food processor, process the cookies until they’re sand-like. (If you don’t have a food processor, put them in a plastic zip bag and bang the heck out of them, then roll over with a rolling pin until you achieve the same result. Then use melted butter rather than the next step.) Add the soft butter to the processor and whiz again, until the mixture starts to clump, and looks uniform. Turn this out into a 9 inch springform pan, and press it into the bottom, until it’s uniform and completely covers the base. Store this in the fridge to chill.
In the same processor, or a stand mixer, or with a hand mixer, beat the cream cheese until soft, then add in the entire jar of chocolate hazelnut paste. Beat together until completely smooth, about 10 minutes, stopping to scrape down the sides and the bottom to be sure everything is combined. Spread this topping onto the cookie base, smooth with a spatula/spoon, and cover with plastic wrap. Chill for 4 – 6 hours or overnight and eat.
I will say, I topped this with a chopped up chocolate hazelnut bar, and it was so good! But you don’t have to top it, just dive in and eat. I also recommend to let it sit at room temperature for 20 minutes or so before cutting into it. It is more melting and delicious this way.