280g Digestive Chocolate Biscuits
120g Butter (Unsalted), melted
600ml Double cream (lightly whipped until it forms soft peaks)
400g Philadelphia Cream Cheese (Full fat)
75g Icing Sugar, sifted
Juice of half a lemon
100g Roasted chopped hazelnuts
Crush the biscuits until they look like lumpy sand. (I did mine in a food processor because I’m very lazy..)
Mix with the melted butter and press into your 7″ tin.
Combine the whipped cream, icing sugar, cream cheese, lemon juice. Fold in gently until fully combined.
Add the 600g Nutella and stir in thoroughly.
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Put into the freezer for 2 hours.
Gentle warm the 150g Nutella (I pop it into the microwave for 20 seconds) and pour over the top. Cover with the chopped hazelnuts.
Pop back into the freezer for an hour.
Use my knife tip (above) to remove the cheesecake from the tin.
Leave to stand for about 30 minutes at room temperature before serving.
Share and enjoy!