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Nigella Lawson Nutella Cheesecake Recipe

Nigella Lawson Nutella Cheesecake
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Nigella Lawson Nutella Cheesecake is a baked cheesecake made with cream cheese, Nutella, eggs, and a crisp biscuit base. The Nutella is folded directly into the filling, giving the cake its signature chocolate-hazelnut richness without needing extra cocoa or chocolate.

Ingredients

  • Digestive biscuits – 250 g

  • Unsalted butter, melted – 125 g

  • Full-fat cream cheese – 600 g

  • Nutella – 300 g

  • Caster sugar – 100 g

  • Eggs – 3 large

  • Vanilla extract – 1 teaspoon

  • Double cream – 150 ml

Instructions

  • Prepare the tin – Line the base of the springform tin with baking paper and lightly grease the sides

  • Make the base – Crush the digestive biscuits and mix with melted butter until evenly coated

  • Press and chill – Firmly press the mixture into the base of the tin and refrigerate for 20 minutes

  • Preheat the oven – Set to 160°C (320°F)

  • Mix the filling – Beat cream cheese and sugar until smooth and lump-free

  • Add Nutella – Blend in Nutella until fully combined

  • Incorporate eggs – Add eggs one at a time, mixing gently

  • Finish the batter – Stir in vanilla extract and double cream

  • Bake gently – Pour filling over the base and bake for 50–55 minutes

  • Cool slowly – Turn off the oven, leave the door slightly open, and allow the cheesecake to cool gradually

  • Chill before serving – Refrigerate for at least 4 hours, ideally overnight

Find it online: https://chefnigellarecipes.uk/nigella-lawson-nutella-cheesecake/