If you are just as obsessed with Nutella as our Head Pastry Chef Delroy then whip up a Nutella Cheesecake at home to celebrate World Nutella Day on the 5th of February. If his elaborate presentation looks slightly daunting then just give that a miss and serve straight up. Enjoy!
Filling:
225g Cream Cheese
125g Crème Fraiche
100g Sugar
237ml Double Cream
250g Nutella
Base:
250g Hob Nob’s
125G Melted Butter
Method:
Smash up the hobnobs in a plastic bag into a crumb and mix with the melted butter. Press into a cake tin and refrigerate for half an hour.
Mix Cream cheese with crème fraiche, add sugar then Nutella. Fold in semi whipped cream, add on top of the biscuit base and freeze for a minimum for 2 hours.
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