Guilt often comes with dessert, doesn’t it? Well I’m not going to lie to you, this one’s no exception. As you read the ingredients, you might go into hyperglycaemic shock… but that’s what desserts are for. That’s their job!
Mrs Romance and I usually embrace a dessert and all its sugary fun like an old friend, but we’ve been trying to cut down on sugar a bit. We’ve been harbouring a jar of Nutella in our pantry for about two months now.
It’s a bit like a smoker, who’s trying to give up, keeping a last packet of smokes in the cupboard.
But the thought of this cake broke us… though we were kind of looking for a good reason to crack open that jar of delicious nutty chocolaty-ness.
Before today, I’d probably checked to see if Mrs Romance had opened it – spoon clasped in my shaking hand – about a million times. That woman has a resolve of steel.
We first saw this ‘No-Bake Nutella Cheesecake’ on the lovely Sam’s site The Annoyed Thyroid and decided to give it a go. We did alter the recipe slightly, just to make it gluten free.
Gluten-free Nutella cheesecake
Here’s what you need:
- 250 grams gluten-free biscuits
- 75 grams soft unsalted butter
- 1 x 400 grams jar Nutella (at room temperature)
- 100 grams chopped toasted hazelnuts
- 500 grams cream cheese (at room temperature)
- 60 grams icing sugar (sifted)
- Springform cake tin (approx 8″ / 20 cm across)
Here’s what you do:
- Prepare your cake tin. I line the bottom and sides with baking paper so it’s easier to remove the cake later.
- Place the biscuits in a food processor with the butter and 25g of the hazelnuts. Blitz until it starts to form clumps and looks a little like damp sand. You can also add a tablespoon of Nutella but our biscuits already had a filling so this wasn’t necessary.
- Press the base mixture into your cake tin and press down evenly with the back of a spoon. Place it in the fridge to chill.
- Next, beat the cream cheese and icing sugar together and then add the remaining Nutella. Make sure the mixture is well combined.
- Place the Nutella and cream cheese mix over the base in the cake tin. Smooth the top with a spoon and scatter hazelnuts on top.
- Leave the cake to set for at least 4 hours but overnight is better. Serve straight from the fridge, and I recommend using a cold, wet knife to cut the cake to get perfect slices.
This is going to make just about the best Christmas dessert ever known. And I only say ‘Christmas’ because it’s the closest excuse time-wise for me to eat as much of this cake as I can get my Cookie Monster-esque hands on!
What’s your favourite indulge cake you like to make? Tell us all about it in the comments!