Hazelnut Chocolate (Nutella) Cheesecake

We’ve had a really busy week here to the point that it was late last night that I realised that Valentines day was TODAY. My kitchen was still stacked full of boxes, and while I’ve managed to make a little progress, I focused today on making space to bake a chocolate cake for our Valentine’s day dinner. As it turns out, however, the oven in our new house is gas, and has no markings! I’ve never baked in a gas oven before, and this didn’t seem to be the day to start experimenting!Nutella Cheesecake

Fortunately I had Saturday Kitchen on while I was unpacking and sorting, and Nigella Lawson came on and made her Hazelnut Chocolate Cheesecake, which looked simple and delicious. Below is an adaptation on her recipe. The basic recipe is the same, but I’ve Thermified it. This recipe, however, you’ll be able to make any even the most basic of food processors.

In Nigella’s recipe (If you read this, Nigella, I hope you don’t mind the first name basis!) she tops it with crushed hazelnuts, but I’ve topped it with cocoa powder, then decided that wasn’t striking enough, so sprinkled icing sugar over it. The icing sugar absorbs into the cake quite quickly though, so only dust with icing sugar when you’re ready to serve. The cocoa doesn’t absorb as easily. I think it would be lovely with fresh raspberries and strawberries in the summer too – or maybe some orange if you like the chocolate and orange combination.DSCN0761

This is absolutely delicious and it’s terribly rich, so a little goes a long way.

And lastly, before I get to the recipe, there is probably a much healthier way of doing this – by making your own hazelnut and chocolate sauce using this recipe hereBut we’ve just moved house, and I was looking for a quick fix and I don’t feel (too) sorry.

Hazelnut Chocolate Cheesecake
Prep time
Total time
A rich and delicious desert, perfect for a special occasion, great when you're short of time and even better if made in advance.
Recipe type: Desert
Serves: 10
  • 250g digestive biscuits (substitute for egg free alternatives)
  • 75g soft butter
  • 400g Nutella
  • 500g cream cheese (at room temperature)
  • 60g icing sugar
  1. Remove cream cheese from the fridge and bring to room temperature.
  2. Meanwhile, add digestive biscuits, butter and 40g Nutella to the food processor and mix till it resembles wet sand. (30 seconds speed 5)
  3. Sprinkle over the base of a cake tray, and press down so that it creates a firm and solid base for your cheesecake.
  4. Put it in the fridge - Nigella says overnight, but an hour works fine.
  5. When the base is ready, add the cream cheese, Nutella and icing sugar and mix (with the butterfly) (speed 2, 30 seconds)
  6. Pour over the base,smooth the top and put in the fridge till you're ready to serve.
  7. I use a springform tin, gliding a knife around the edges to loosen first, then releasing and serving on the base.
  8. Once released, decorate the top and serve.
I think a little Frangelico liquer would be amazing with this, as would orange essence or even rum essence. For a 'prettier' presentation, try making it in individual ramekins.


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