Nutella cheesecake uses our favourite chocolate spread for its star ingredient.

This baked cheesecake is a real crowd pleaser. The recipe serves 8-10 people and it's great to serve up at the end of a dinner party. It's much easier to make than your guests will realise, though you will need a couple of hours to put it together. Much of that time it's simply baking in a low oven. After baking, cheesecake is at its best when it's been left in the fridge to chill for at least 12 hours before serving. But it's absolutely worth the wait. For decoration, dust with icing sugar to finish or drizzle in mouth-watering melted chocolate for a decadent dessert.

If you have any cheesecake leftover break it up and serve in a tall glass with ice cream.

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  • Preheat the oven to 150°C/300°F/Gas Mark 2. Melt the butter in a bowl set over a pan of simmering water.
  • Crumble the biscuits into a small bowl then add the melted butter. Mix well then place the mixture in a greased cake tin, preferably a loose-bottomed one. Press the biscuit crumbs down with, for example, the bottom of a glass. Refrigerate for at least 30 minutes.
  • Put the chocolate, Nutella and cream in a saucepan and heat to dissolve.
  • Mix well. In a separate bowl, beat together the cream cheese and the eggs then add the Nutella mixture. Pour this mixture into the cake tin on top of the biscuit crumbs.
  • Bake for 60 minutes then turn off the oven. Leave the cheesecake in the oven for 30 minutes more. Remove from the oven and chill for at least 12 hours before serving.
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