No-Bake Nutella Cheesecake

Preheat oven to 350°F.

To toast the nuts: place hazelnuts onto a baking sheet and roast for 10 minutes, shaking the pan half way through. Place the toasted hazelnuts onto a clean kitchen towel and rub some of the skins off using the towel. Set aside.

In the bowl of a food processor, add the toasted nuts, graham cracker crumbs and confectioners’ sugar and pulse together a few times until combined. Add melted butter and blend until crumbs are moist. Press crumbs onto the bottom and 1/2 inch up the sides of a 9-inch springform pan. Chill while making filling.

In a medium bowl, beat the cream cheese and confectioners’ sugar until smooth and then add the Nutella to the cream cheese mixture, and continue beating until completely combined and incorporated.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Place the pan back in the fridge for at least four hours (or overnight).

When ready to serve, prepare the whipped cream by beating together the heavy cream and confectioners’ sugar in a medium bowl using either hand beaters or in a stand mixer with the whisk attachment. Whip on high until the whipped cream is stiff, but still slightly soft.

Serve cheesecake sliced straight from the fridge topped with a dollop of whipped cream and some chocolate shavings.

Note: recipe adapted from Nigella Lawson