Ingredients

• Digestive biscuits - 200 grams
• Unsalted butter - 100 grams, melted
• Cream cheese - 500 grams
• Nutella - 400 grams
• Icing sugar - 75 grams
• Vanilla extract - 1 teaspoon
• Whipping cream - 250 milliliters
• Roasted hazelnuts - 50 grams, chopped (optional)

Instructions

1. 1.

   Crush the digestive biscuits into fine crumbs and mix with the melted butter.

2. 2.

   Press the biscuit mixture into the base of a 23cm springform tin and refrigerate.

3. 3.

   In a large bowl, beat the cream cheese and icing sugar until smooth.

4. 4.

   Add the Nutella and vanilla extract, and mix until well combined.

5. 5.

   In a separate bowl, whip the cream until it forms soft peaks.

6. 6.

   Gently fold the whipped cream into the Nutella mixture until fully incorporated.

7. 7.

   Pour the filling over the chilled biscuit base and smooth the top.

8. 8.

   Refrigerate the cheesecake for at least 4 hours or overnight to set.

9. 9.

   Garnish with chopped hazelnuts before serving, if desired.

Nutritional Facts