Try this Nutella Cheesecake recipe, or contribute your own.
Suggest a better description1. Blend the digestives, butter and 15ml of Nutella in a food processor until it starts to clump. Add 25g of the hazelnuts and pulse until it is a sandy mixture.
2. Tip into a 9inch round tin and press the base either using a spoon or your hands and place in the fridge.
3. Best the cream cheese and icing sugar until smooth before adding the rest of the Nutella.
4. Put the cream cheese Nutella mixture over the base before scattering the rest of the hazelnuts over the top and refrigerate for at least 4 hours. It is best served from the fridge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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