Nutella Cheesecake

So I've never been a Nutella freak. I am more of a chocolate kind of person, but ever since I have kids Nutella is always on the list of things that need to be in my pantry. When I found this recipe, I knew I had to try it, not because I needed a Nutella fix, but because I was dying to know whether something so simple could be so tasty as it looked on paper.

The verdict? This has to be the one of most simple recipes, not only in terms of ingridients but also in terms of the prep, which takes max 15 minutes and requires no baking. Nutella enthusiasts must try this!

For a 18 cm cake:

160 g butter biskuits
40 g gorund hazelnuts
60 g butter
400 g Nutella
60 g confectioners sugar
500 g Philadelphia or other cream cheese

100 ml cream
100 g dark chocolate
hazelnut crocant

This recipe is for a cake, which is only 18 cm in diameter, but you should really measure the pieces carefully, because this cake is really a monster. If you can eat a big piece of this cake, well ... then you really are a Nutella freak :)

Mix ground biskuits and hazelnuts with melted butter and a spoon of Nutella (approx 50 g).

Thoroughly mix the cream cheese, sugar and the rest of Nutella.

Put a form, lined with acetate foil, directly on the plate and spread the biscuit base on the plate. Press down so that it is really compact.

Spread the Nutella mix over the biscuit base so that it is completely flat.

Let cool in the frisge for at least 4 hours.

Chop dark chocolate and pour hot cream over it. Let it sit for a bit and then stir until the chocolate is completely melted. If the chocolate is not melted, heat in the microvawe in small increments, so that the chocolate is completely melted. Let it cool so that it is not hot to the touch and pour over the Nutella mix.

Decorate with hazelnut crocant and cool in the fridge again so that the chocolate is no longer runny. Once cooled, remove the form and the acetate foil.