After having finished all 10 seasons of Friends I needed something new to watch….. what better foodie-suited brainless TV-show is there than MasterChef? I was up-to-date with the new season within just over a week….. waiting for a new episode to be aired is AWFUL!!! I WANT TO SEE MORE AMAZING FOOD AND KITCHEN DRAMA.
Anyways, regarding my cheesecake. I have never really been a fan of cheesecake or plain cream cheese icing until a couple weeks back, when I ordered a baked peanut butter cheesecake at a local pub (my reasoning behind this daring order: anything with peanut butter must be good and it was the only thing on the dessert menu I had never before made myself). It was amazing! So I thought to myself, it must taste even more amazing with Nutella. After a rather disappointing attempt of trying to bake a Nutella cheesecake, MasterChef inspiration struck: How about a no-bake cheesecake with an almost 1:1 Nutella : cream cheese ratio? And why not deconstruct it to lighten the whole dish up, make it look all fancy and pretend one day I could be on MasterChef? Using Nigella Lawson’s recipe as guidance, this is what I came up with. OMG it has taken cheesecake to a new level for me. No-bake and deconstruction is the way to go. Everyone loved it.
It also made me think whether or not to try the recipe with peanut butter instead…… I shall keep you updated.
Deconstructed Nutella Cheesecake
Serves about 4
For the Filling
150g Philadelphia cream cheese, at room temperature
17g icing sugar
For the Crumble
60g digestive biscuits
15g butter, melted
0.5-1 tsp Nutella
20g toasted chopped hazelnuts
chopped toasted hazelnuts
segmented oranges or any other fruits
- For your “crumble”: whizz the digestive biscuit and toasted chopped hazelnuts in a food processor until you have a breadcrumb like consistency. Add the melted butter and whizz again, until it has been incorporated.
- Finally add your 1tsp of Nutella and mix thoroughly. Your crumble should still crumbly and not wet. Cover with cling film and chill until serving.
- For your “filling”: mix the icing sugar and cream cheese until smooth. Stir in your Nutella and mix until evenly spread. Taste. Add more Nutella or cream cheese if desired.
- Cover the filling with cling film and refrigerate for about 3-4 hours before using (it doesn’t have to set for this long, you can also serve it after just having chilled for an hour, it’ll probably just be a bit creamier).
- To serve: Using all your creativity, start by making a line of crumble on a plate. Top this line with one or two perfectly spoon shaped dollops of your cream cheese filling. Sprinkle with some toasted chopped hazelnuts, and serve with a few segmented oranges or other sliced fruits.
- Forget about the calories and indulge.
Rating: 9.5/10 …. Nutella …..
P.S. you can also make a proper no-bake cheesecake with these components, just press your crumble mixture into a cake tin, chill for 30 minutes, spread your filling over it and chill for at least 4 hours. You will probably have to adjust the amount of ingredients though, depending on the size of your tin .