Source: Elianette (Arizona)
From the Kitchen of: Nigella Lawson |
Ingredients:
Directions:
Yield: 1 cake
- 10 oz. graham crackers
- 5 tablespoons soft unsalted butter
- 1 13-oz. jar Nutella (at room temperature)
- ¾ cup toasted hazelnuts
- 1 lb. cream cheese (at room temperature)
- ½ cup confectioners’ sugar (sifted)
Directions:
- Break the graham crackers into the bowl of a processor, add the butter and 1 tablespoon of Nutella, and blitz until it starts to clump.
- Add 3 tablespoons of the hazelnuts and continue to pulse until you have damp, sandy mixture.
- Tip into a 9-inch round springform and press into the base either using your hands or the back of a spoon.
- Place in the fridge to chill.
- Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
- Take the springform out of the fridge and carefully smooth the Nutella mixture over the base.
- Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight .
- Serve straight from the fridge for best results.
Yield: 1 cake
Comment Box is loading comments...