Wednesday, 18 December 2013
Somehow, in the past couple of years Nutella has become a pantry staple in this house.
Not (just) for spreading lavishly on bread or sneaking decadent spoonfuls, but as a quick fix for almost any sweet situation.
Needing inspiration? Grab a jar of Nutella and oh, golly - you'll be inspired!
... I speak from experience: I literally threw these ingredients together the afternoon of the event that it was intended for - forgetting that it would need cooling and chilling time - but thankfully managed to get it in the fridge for long enough for it to work.
Recipe by Tea, Cake and Create
Prepare a 15cm square cake pan with baking parchment:
Spray the tin with non-stick baking spray, then cross two pieces of parchment over in the pan - let the parchment extend well above the sides of the pan to facilitate removing the cheesecake from the pan once baked. Spray the parchment with baking spray.
250g chocolate cookies
80g melted butter
Break the cookies into small pieces, then use a food processor to blitz until finely crumbed.
Mix with the melted butter, and press the mixture firmly into the base of the pan.
Chill in the freezer for 30minutes.
250g cream cheese
250ml fresh cream
80ml caster sugar
1 tsp vanilla extract
Beat the sugar and cream cheese together until soft, then add the eggs one at a time. Followed by the rest of the ingredients, and beat until smooth.
Poor over the chilled base and bake in a water bath for 1 hour at 160'C.
Leave in the oven to cool (with the oven door closed), then refrigerate for at least 4hours or preferably overnight.
Remove from the baking tin by first running a knife between the tin and baking parchment, then gently pull up on the sides of parchment and ease the cheesecake upwards.
Dust with icing sugar or sprinkle with chopped roasted nuts before serving.
Here's a quirky idea - print this recipe and attach it to a jar of Nutella as a sweet Christmas gift : )