Recipe Source: Nigella Lawson
Make : 1 Cake
Prep Time : 20mins
Bake Time : None (refrigerate at least 4 hours)
Ingredients
280 gram Graham Crackers (digestive biscuits) = ~ 10 oz
5 tbsp Soft Unsalted Butter
3/4 jar Nutella
3/4 cup chopped toasted Hazelnuts
450 gram cream cheese = ~1 lb
1/2 cup confectioners sugar (shifted)
Method
Break Graham Crackers into the bowl of processor, add the butter and 15ml or 1 tablespoon of Nutella, and blitz until its start to clump
Add 25 gram/3 tablespoon of the hazelnuts and continue to pulse until you have a damp sandy mixture
Tip into a 23 cm/9-inch round spring-form and press into the base either using hands or the back of a spoon. Place in the fridge to chill
Beat cream cheese and the confectioner's sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined
Take the spring-form out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining 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 result
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