With the festive season just round the corner, we are going to be busy cooking for loved ones. This eggless nutella cheesecake is a easy dessert which can be made a few days in advance. I actually prepared all the ingredients a day before in my magic bullet with its different jars and cut the preparation time to nearly half. Each ingredient can be powdered and kept in its individual jars with its cover thus saving time and washing up.
280 grams of digestive biscuits, crushed to a fine powder
5 tablespoons of soft butter
400 grams jar of Nutella
1/2 cup of toasted hazlenuts, powdered
450 grams of cream cheese , at room temperature
1/2 cup of sugar, powdered, and a pinch of cinnamon
Mix the powdered biscuits with the butter, cinnamon and 1 tablespoon of nutella and half of the powdered hazlenuts till the mixture sort of binds together. Use a 9 inch spring form pan and press the biscuit mixture into it well with your finger tips. Refrigerate for an hour while you prepare the cheese filling. Mix the cream cheese with the powdered sugar till well blended and fluffy. Add the nutella and blend well. This must be done by hand or with a food processor. Pour onto the chilled biscuit layer and even out with a spatula. Refrigerate till set (about 4 hours). Sprinkle with the remaining hazlenut powder and serve!
NITU DIDI TIP:
This is an easy peasy recipe. One spends more time in the preparation which can be done beforehand. To buy my magic bullet do email me at email@example.com