Nigella's Nutella Cheesecake

This Nigella Lawson recipe has been adapted to be as dairy-free as possible

Ingredients 

• 
  
• 200 grams digestive biscuits
• 75 grams soft unsalted butter
• 300 grams of Islands Cocoa and Hazelnut Spread (at room temperature)
• 100 grams chopped toasted hazelnuts
• 500 grams Violife vegan cream cheese (at room temperature)
• 60 grams icing sugar (sifted)

METHOD

Break the digestives into a rubble and add the melted butter and mix until it starts to clump and you have a damp, sandy mixture.

Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and icing sugar until smooth and then add the Cocoa and Hazelnut Spread to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the chopped hazelnuts on top to cover and place the tin in the fridge for at least eight hours or overnight. 

Serve straight from the fridge for best results.

Rhubarb, Pea & Marsala vs Lemon, Chilli & Mint

Regularly used kitchen implements:
Magiwhisk
Kitchenaid Mixer
Mezzaluna

Interesting Items in Nigella's Pantry:
Camp Coffee
Crystallised Violets

In Nigella's Library:
Classic Home Desserts

Vatch's South East Asian Cookbook
Hot Sour Salty Sweet

License to Grill
The BBQ Bible 

Entertaining all'Italiana

The book of Jewish Food
The Whole World Loves Chicken Soup

Are You Hungry Tonight?
Can You Take The Heat?
Liberace Cooks

Favourite words and phrases:
Laborious
Emulsion
Sludge
Fug
Aromatic
Astringent
Acerbic
Teeny


"My skill lies in eating" - Nigella's excuse for not knowing where salmon are from. 

"I don't go for picture book presentation" - Nigella's excuse for plating up food in a slapdash way.

"I'm going to disrobe, de-rubber" - when taking off her rubber gloves.

"I love a bit of tong action".

"I've got asbestos hands" - explaining how she can touch very hot food with her hands.

Finds "mindless repetitive activity immensely comforting".

"The holy trinity of aromatics: dried coriander; dried cumin and dried turmeric".

"There is a holy trinity of garlic, wine and parsley in the life of a moule".

Nigella makes fresh pasta and meatballs when she wants to "shimmer in Italian mama mode".

"Cooking that's a real collaboration between you and the food" - kneading pasta dough.

When making fresh pasta she is in "a more tea towel mood" (as opposed to cling film).

"There is always something very satisfying about a recipe that uses a whole carton of eggs" - when making a chocolate cloud cake.

"When I was about 12, it was my idea of gastronomic heaven" - commenting on cream style sweet corn.

"It's somehow better to not be scared of egg whites" - when making custard.

"These are feast days not fast days" - referring to Christmas.

Nigellas tips:
Use ordinary olive oil for cooking, not extra virgin.
Use raw prawns
Full fat or nothing



* Information taken from the TV series Nigella Bites and Forever Summer *