Nutella Cheesecake with Toasted Hazelnuts
Sandra Schwartzman
The recipe has several advantages. One, the toasted and chopped hazelnuts that give each bite a pleasant crunchy texture. Another, there are no eggs in the recipe, so there's no need to bake. Just beat the cream cheese and sugar, and leave the rest to the freezer to later enjoy this delight.
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Ingredients
6
Servings
  • 1 package María cookies
  • 5 tablespoons butter
  • 1 tub nutella
  • 3/4 cups hazelnuts, toasted and chopped
  • 500 grams cream cheese, room temperature
  • 1/2 cups icing sugar
Preparation
20 mins
0 mins
Low
  • For the crust; Crush the cookies in the food processor, add the butter and 1 tablespoon of Nutella, and mix until it starts to clump together.
  • Add 3 tablespoons of hazelnuts while continuing to stir until the mixture has a wet sand texture.
  • Pour the mixture into a mold or baking dish (preferably removable and 23 inches) and press against the base either with your hands or the back of a spoon. Place in the refrigerator to chill.
  • For the filling, Beat the cream cheese and powdered sugar until smooth and then add the rest of the Nutella to the mixture, continue beating until incorporated.
  • Pour the mixture into the chilled container and carefully smooth over the base. Sprinkle the remaining chopped hazelnuts on top to cover and chill again for at least four hours or overnight.
  • Serve cold or frozen and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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