Nutella Cheesecake

I made Nigella Lawson's Nutella Cheesecake for dessert on Valentine's Day, because I'm a bit of a  feeder and seem to express my love with obscenely generous offerings of food.

This cake serves 12-14. So yes, on reflection it was a tad excessive for a romantic dinner for two...but forgetting that, it was amazing. And kept many happy friends supplied with cheesecake for days afterwards. 

It also happens to be very simple to make, yet people are bowled over by it. Show your love with cheesecake. It's totally fine.

So here's your ingredients list. As you can imagine from Nigella, she doesn't hold back. You're going to have to use up a whole jar of Nutella, so you need to be OK with that...

• 250 gram(s) digestive biscuits
• 75 gram(s) unsalted butter (soft)
• 400 gram(s) nutella (at room temperature)
• 100 gram(s) hazelnuts (toasted and chopped)
• 500 gram(s) cream cheese (at room temperature)
• 60 gram(s) icing sugar

Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutella, and blitz until it starts to clump. Add 25g of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23cm round springform and press into the base either using your hands or the back of a spatula. Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 75g of chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

You don't have to finish yours with a cocoa powder heart. Just for some reason I got a bit carried away with the whole Valentine's Day thing. Don't judge me.