In my mind, there is only one type of cheesecake, and that's baked. Fridge cheesecake is simply not a thing, never mind a cake. It's a tart of some sort, and that's final. That is why it is with great reluctance that I call what I made this afternoon Chocolate Hazelnut Cheesecake. But if Nigella insists, as she does in her new cookbook Nigellissima, then I guess I have to oblige.
And so, I present to you what is easily the most calorie-laden, but wonderfully indulgent dessert. For those of you who have undertaken New Year's resolutions to lose weight, look the other way.
75g soft unsalted butter
1x400g jar of Nutella of equivalent chocolate hazelnut spread, at room temperature
100g chopped toasted hazelnuts
500g cream cheese, at room temperature
60g icing sugar, sifted
Break the biscuits into the bowl of a food processor, then add the butter and a tablespoon of Nutella. Blitz until the mixture starts to clump. Add 25g of the toasted hazelnuts and continue to pulse until you have an almost sandy mixture.
Press into the base of the dish you are using with either your hands or the back of a spoon. Place in the fridge to chill while you get on with the filling.
Beat together the cream cheese and icing sugar until smooth and soft, then scrape the rest of the Nutella out of the jar and into the cream cheese mixture and continue beating until combined.
Smooth the Nutella mixture over the biscuit base and scatter the remaining chopped hazelnuts in top to cover. Put the tin in the fridge for at least four hours or overnight.
Final verdict: It's a ridiculously quick and easy dessert to make. It's also incredibly rich, so I advise you have a sliver at a time.