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Chocolate Hazelnut Cheesecake

One word of advice here: be sure you are alone when you make this. This is ‘beater-licking good’ and, trust us, you will NOT want to share! This is a no-bake cheesecake that is embarrassingly simple to prepare. The secret ingredient is a jar of Nutella, and the food processor does all the work for you. It will be impossible for anyone to dislike this fabulous, filbert indulgence!

Chocolate Hazelnut Cheesecake

10 oz. graham crackers (16 sheets or 2½ cups crumbs)
5 tbs. soft butter
¾ cup chopped, toasted hazelnuts
13 oz. jar of Nutella, or equivalent chocolate hazelnut spread, at room temperature
1 lb. cream cheese, at room temperature
½ cup confectioner’s sugar

Break the graham crackers into the bowl of a food processor and add the butter and 1 tbs. of the Nutella. Blitz until the mixture starts to clump. Add 3 tbs. of the chopped hazelnuts and pulse until you have a damp, sandy mixture. Press this firmly into the bottom of a 9″ springform pan and chill while you get on with the filling.

Clean the food processor bowl, and add the cream cheese and confectioner’s sugar. Beat until smooth, then scoop out all the Nutella from the jar and add. Beat well to combine, scraping down the sides several times. Spread over the cracker crumb base, smooth the top and sprinkle with the remaining hazelnuts. Chill for at least 4 hours or overnight.

Serve straight from the fridge. For best results, unspring the pan just before slicing the cake with a sharp knife dipped in cold water, wiping it and dipping it again after each cut.


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