I’m using a 7 inch cheesecake tin and the below makes around 8 portions.
- Cream cheese: 340 g
- Digestives: 170 g
- Nutella: 200 g
- Chopped roasted hazelnuts: 50 g
- Eggs: 2
- Butter: 50 g
- Icing sugar: 20 g
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Baked Nutella Cheesecake
Daria Fennelly • December 13, 2020
A baked version of Nigella’s Nutella cheesecake
I love Nigella’s nutella cheesecake, but I wanted to try and make a baked version of it. I still wanted to make it easy and use as little ingredients as possible, so I’ve only added eggs to the original recipe, which you can find here.
Ingredients
Directions
- Bring the ingredients to room temperature
- Blend digestives in a food processor, add 1 tbsp of Nutella, 1 tbsp of hazelnuts, melted butter and blitz till it starts to clump.
- Move the mixture into a cheesecake tin, press the base with hands and put into the freezer for 30 minutes.
- In a bowl mix cream cheese, Nutella (keep 1 tbsp for later), and icing sugar.
- Mix in eggs slowly - 1 at a time, until blended, don’t over do it.
- Heat the oven to 180°C
- Pour the mixture onto the base
- Bake a cheesecake in a water bath: wrap foil around the bottom of the tin to prevent the base becoming soggy, place the tin inside a bigger deep baking pan, add boiling water into the pan - around 10 cm high.
- Bake for 1 hour: the outside of the cheesecake should be set, and the inside needs to be set with a slight jiggle.
- Melt the remaining Nutella in a water bath: place a jar or a bowl inside the pan used and slowly melt the remaining Nutella.
- Pour the melted Nutella over cheesecake carefully and add the remaining nuts on the top.
- Cool in the fridge for at least 4 hours before serving.
Dietary information and how it compares to Nigella's cheesecake
So the above recipe has per portion (116 g):
452 calories, 32 g fat, 33 g carbohydrates, 22 g sugar, 1.4 g fiber, 8 g protein.
Nigella’s cheesecake (116g):
500 calories, 34 g fat, 40 g carbohydrates, 30 g sugar, 2.7 g fiber, 7 g protein.
Enjoy and let me know which one you prefer? I prefer mine for sure.
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