Easy Nutella Cheesecake

I'm I adore this recipe! I am a complete Nutella fiend, I will eat it straight from the jar and I am constantly trying to find new ways to incorporate it into my cooking, gorgeous hazelnut goodness. This cheesecake is a bit of a show stopper, its one of those recipes which tastes like it should have a complex process behind it but its ever so quick, it takes me about 15 minutes to put the whole thing together, dead easy!

Ingredients

400g Digestive Biscuits

50g Unsalted Butter

200g Nutella

250g Cream Cheese (Full Fat)

300g Icing Sugar

250ml Double Cream

100g White Chocolate (optional)

Decorative Chocolate Flakes or Sprinkles (optional)

Method

Start by making the base: Place the digestive biscuits in a food processor and blitz until they are crumbs.

In a small saucepan or in the microwave melt the butter, then add to the crumbs and blitz again.

Prepare an 8" cake tin by lining it with greaseproof paper and whipping a little butter on the bottom. The best tins to use are the ones that have removable bottoms, they are easier to use when making cheesecakes, getting the cheesecake out of the tin tends to be an ordeal but with these tins you eliminate that stress.

Pour the crumbs into the tin and using the back of the spoon press the crumbs into the tin, ensuring the base is nice and flat, once you have done this place in the fridge.

To make the filling: Place the cream cheese and the double cream in a mixing bowl and combine. Gradually add the icing sugar little by little, mix well.

Add the Nutella to the mix and ensure the Nutella is completely incorporated.

I tend to melt white chocolate and add it to the filling, it adds another dimension to the cheesecake, however if you choose not to, that's completely fine. I melt the chocolate in the microwave- you have to be so careful as chocolate can very easily burn, so stick to a Pyrex bowl over hot water if you need too. Once the chocolate is melted, add to the filling.

Take the tin out of the fridge and layer on the filling with a spatula. I decorate mine with freeze-dried raspberries- as I love the colour and a couple of cigarette wafers, however decoration is completely up to you!

Allow the cheesecake to chill and set in the fridge for 3-4 hours before eating.

Enjoy!