Easy Nutella Cheesecake Recipe

nutella cheesecake

“….I can dream away a half-hour on the immortal flavor of those cheese cakes we used to have on a Saturday night.”Mary Antin, ‘The Promised Land’ (1912)

 

This is probably the easiest cheesecake I have ever made. It only requires a few ingredients, and it is seriously yum. Not too sweet, not overpoweringly Nutella flavoured, and it makes the perfect end to a meal. It’s also the kind of cheesecake you can dress up or down, depending on the occasion.

I first ate this cheesecake at a friend’s place. My friend is a chef and when I asked about the recipe they were embarrassed. “You don’t want that. It’s so easy,” she said. “It’s barely even a recipe!” Turns out, her eleven-year-old son had made it all by himself from a recipe given to him from a friend’s mother after he’d eaten this cheesecake at their house.

All the better. If a child who doesn’t cook can manage this, anyone can!

I made this for Saturday night dinner, when our friends from the city came to stay. It took just a few minutes to whip up, and not much longer to devour.

Why don’t you try it, and you’ll see what I mean…

nutella

Ingredients:

250 grams sweet plain biscuits (I used a packet of caramel pecan cookies and the caramel and pecans gave a lovely texture and flavour!), 75 grams (5 tablespoons) of butter, 1 x 400 gram jar of Nutella (which is a chocolate hazelnut spread in case you don’t know!), 500 grams of cream cheese, 75 grams (1/2 cup) of icing sugar (confectioners’ or powdered sugar)

I also used a punnet of fresh strawberries and an extra tablespoon of icing sugar for decoration.

Method:

Place the biscuits in the bowl of a food processor and whizz until they are crushed. Then add the butter and a tablespoon of Nutella. Whizz again until it begins to form clumps.

making the crust

 

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*Note – if you don’t have a food processor, place the biscuits into a plastic bag and crush with a rolling pin. Tip into a bowl and add the butter and Nutella and mix well with a wooden spoon.

Tip the biscuit mixture into the bottom of a 23cm / 9 inch springform tin, pressing down firmly over the bottom and slightly up the sides of the tin. Place into the fridge to chill.

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Now cut the cream cheese into cubes and add to the bowl of the food processor with the icing sugar. Whizz until it softens and combines. (Can you spy a few biscuit crumbs on my cream cheese? Yes, that’s right. I didn’t bother to wash out the food processor bowl before I used it again. I promise it won’t matter.)

cream cheese and sugar

Spoon the rest of the jar of Nutella into the bowl, and process again until smooth and completely mixed together. (Can’t see those crumbs now, can you?)

nutella mix

Remove pie crust from fridge and carefully spoon the cheesecake mix over the base, smoothing the top. Place back into the refrigerator to set. This will take four to six hours, but it will be even better if you can leave it overnight.

smooth cheesecake into tinIn emergencies, the freezer will help chill things down quickly too. I understand – sometimes you need to make and eat that cheesecake FAST!

Carefully unmold the cheesecake from the springform tin, removing the sides first and then easing the cake from the bottom tray using a knife and a spatula or egg slide. Removing the cheesecake from the springform base stops you cutting through the non-stick coating with a knife when you slice pieces of cake and helps your pan last much longer.

nutella cheesecake 2

To Serve:

It’s perfectly good served plain. But I like to garnish my cheesecake with sweet fresh strawberries and a little dusting of icing sugar. It’s also super yummy with the following variations:

  • whipped cream and a drizzle of salted caramel
  • whipped cream and fresh berries
  • whipped cream and mandarin or orange segments
  • lashings of shaved or grated chocolate
  • tiny chocolate truffles and chocolate sauce

You might also like to make individual cheesecakes, or even put your mixture into teacups or cocktail glasses for something a little fancier.

However, in the end, what matters is the eating. Our visiting campers, Hannah and Mitchell, gave this dish their stamp of approval.

Enjoy!

happy faces

Exhausted, with Aprons…

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“If you want your children to be intelligent, read them fairy tales. If you want them to be more intelligent, read them more fairy tales.” 
~ Albert Einstein

 

What a lovely weekend I’ve had. Our friends and their children visited the farm, and to my delight I found that these particular children had a great love of rambling walks in the countryside, board games, stories, an exceptional fondness for fairies and pirates, and a deep appreciation of yummy food, all of which are among my favourite things! 🙂

Ten-year-old Hannah was also very keen to strap on an apron and help in the kitchen, and so we practiced knife skills, invented crazy salads, decorated desserts with strawberries and made endless delicious treats, including Blueberry Crumble Slice, which was a huge success with her blueberry-addicted brother, Mitchell.

Blueberry Crumble SLice

Today, I’m going to catch up on all that energy I expended. The dogs are equally exhausted after all that fun so we’re going to stay snuggled up on this rain-sweetened frosty morning, drink tea, and write. Well, I’ll be writing, and the dogs shall be lending moral support, bless their furry paws!

Tomorrow, after I am caught up on sleep, I shall share a particularly delectable recipe for Nutella Cheesecake, which was the dessert we enjoyed on Saturday night. I promise it’s both easy and divine. 🙂 Mmmmm, cheesecake…

Cheesy Grilled Mushrooms Recipe

I love this recipe. You can make it in five minutes flat, and it works as a breakfast, lunch or dinner solution!  If you’re a vegan you can omit the cheese, or use a cheese substitute.

It’s also a great gluten and carb free alternative to pizza, but tastes every bit as good.

Ingredients:

  • Flat field mushrooms (I’m using Portobello mushrooms!)
  • Tomato paste, tinned diced tomatoes, salsa or similar
  • Garlic or garlic powder
  • Capsicum (bell pepper) diced small
  • Fresh herbs well chopped – parsley, oregano, chives, thyme and basil all work well.  Use dried if you don’t have any fresh herbs to hand.
  • Grilling cheese, such as mozzarella, cheddar or gruyere
  • Rocket or other slightly bitter green leaves for your salad
  • Balsamic vinegar

I haven’t given specific quantities because you’ll need to vary this depending on how many people you’re feeding, how big your mushrooms are and the size of your appetite.  As you can see from the picture below, my mushrooms are enormous so one will be plenty per person.

Method:

Pull the stalk out of the mushrooms by giving it a gentle twist with your fingers.  Trim up any loose bits to give you a reasonable area to stuff. There is no need to peel the mushrooms, but wipe them over with a damp cloth or paper towel if they need it.

Now spoon some tomato paste/diced tomato/salsa etc into the bottom of the mushroom cup and spread it around with a spoon. Add in some of the capsicum (bell pepper) and a generous sprinkle of fresh herbs. Crush on some fresh garlic or sprinkle on some garlic powder, then season with salt and pepper. Make as many as you need.

Place the mushrooms under a hot grill, or on a tray in a good hot oven.  Allow to heat for a few minutes to warm the mushrooms and filling through.

Now place some sliced cheese onto your warmed-through mushrooms.

Return to grill or oven until the cheese is melted and nicely browned.

Serve with a handful of rocket or other seasonal greens, drizzled with some balsamic vinegar. I find this is plenty as a meal on its own, but you can also use this as a tasty side dish. If bread is your thing, feel free to add some to your plate as well. Enjoy! ❤

Five-Minute Fudge Recipe

Creamy chocolate fudge – no-one can stop at just one piece…

I have always been an old fashioned, hard-core, boil ’em up kind of fudge maker. This makes great fudge, but it’s fiddly and I have spent many hours testing my batches to get them from ‘soft ball stage’ to ‘hard ball stage’- where I can drop a spoonful of mixture on a cold saucer and be able to get it to form into a firm ball before madly getting it into the tins before it sets too hard to manoeuvre.

After much perseverance I became the ‘Fudge Queen’ – cleaning up in the local agricultural shows and being awarded many ribbons and prizes. (It sounds more glamorous than it is – one of my ‘prizes’ was a tea towel, another was a nifty peg bag full of plastic bags – Oh Hale Goddess of Domesticity… Meanwhile our neighbour’s prizewinning cow netted him a bottle of rum, and several cartons of beer!)

Prize winning cows trump prize winning fudge any day!

A few years ago a friend gave me a recipe she uses to make commercial quantities of fudge for a fudge house.  I couldn’t believe how simple it was, or how great it turned out. And it only takes five minutes.

I make this often for street stalls, gifts and bribes. It may be a cheater’s kind of fudge but it is every kind of delicious. It will be one of the things in my Easter Basket presents for loved ones this year.

Ingredients:

400g chocolate*, 60g butter, 1 x 395g tin of condensed milk, 1 teaspoon vanilla

Note: Use a good quality chocolate. Cheaper chocolate has less cocoa solids and more vegetable oil, which gives a much softer fudge. White chocolate and milk chocolate will also give a softer result. That’s still fine. Just keep it in the fridge or freezer.

Method:

Use baking paper to line a tin.  I use a 16cm square tin, which gives a thick slab of fudge, but you could also use a longer, shallower tray.

Paper lined tin beside my trusty recipe book

Melt butter in a large saucepan over low heat. Then break in your chocolate.

Try not too eat any of the chocolate pieces!

If you are going to prepare any variations now is the time to do it! I made a few batches, but this first one I made with milk chocolate and a cupful of jersey caramels which I chopped into smaller pieces.

Tip the condensed milk and vanilla into your saucepan and then allow it all to melt.  Stir with a strong wooden spoon. The mixture will come together quickly so watch it carefully. Dump in any additions and stir through.Then quickly spoon into the paper-lined tin and leave in fridge for a few hours to set.

Work quickly as it will begin to set quite fast

Variations:

Soak 3/4 cup of raisins or sultanas in 1 to 2 tablespoons of rum until the alcohol has been absorbed (this works best over a few hours or overnight).  Add to dark chocolate.

Add one cup of chopped walnuts and substitute coffee essence for vanilla. Use chocolate of choice.

One cup of chopped cream biscuits such as Oreos added to milk or dark chocolate.

One cup of chopped glace ginger – this is divine with dark chocolate.

OR use 200 g of plain chocolate, and 200g of a flavoured chocolate, such as Lindt Chilli, Orange or Mint.

This is so simple, even non-cooks can make it. *WARNING Highly addictive! ♥

If you live in Australia or anywhere else tropical (or if your central healing is turned up!), keep this fudge in the fridge or freezer, as it will become quite soft in warm weather.

Chocolate caramel fudge