Another cheesecake? I must be nuts! I was 30 grams short on the hazelnuts here. Fortunately, I had pistachio's and they filled the gap. Almonds or cashews would work fine too.
I don’t know if I should apologize for this or boast about it. Either
way, I feel you will thank me for it. The thing is, it’s embarrassingly
easy to make and is just the sort of count-no-calories indulgence that
the season demands.
This no-bake cheesecake requires at least 4 hours of refrigeration time so don’t be tempted to let the cheesecake come to room temperature before serving. It slices and tastes better with a bit of fridge-chill on it. Be patient; it is definitely worth the wait.
Preparation Time: 20 minutes
Cooking Time: None
Serves: 8
Ingredients
250g digestive biscuits
75g unsalted butter
400g hazelnut spread
100g chopped toasted hazelnuts
500g mascarpone cheese
60g icing sugar
Instructions:
1. Break the digestives into a blender, add the butter and a tablespoon of the spread and blitz. Add three tablespoons of the hazelnuts and continue to pulse until you have a sand-like mixture.
2. Empty the mixture into a 9 inch round springform tin and press into the base back of a spoon. Place in the fridge to chill.
3. Beat the mascarpone and icing sugar until smooth and then add the remaining hazelnut spread to the mascarpone, and continue beating until combined.
4. Remove the springform from the fridge and carefully smooth the mixture over the biscuit base. Scatter the remaining chopped hazelnuts on top and place in the fridge for at least four hours.
Cooking Time: None
Serves: 8
Ingredients
250g digestive biscuits
75g unsalted butter
400g hazelnut spread
100g chopped toasted hazelnuts
500g mascarpone cheese
60g icing sugar
Instructions:
1. Break the digestives into a blender, add the butter and a tablespoon of the spread and blitz. Add three tablespoons of the hazelnuts and continue to pulse until you have a sand-like mixture.
2. Empty the mixture into a 9 inch round springform tin and press into the base back of a spoon. Place in the fridge to chill.
3. Beat the mascarpone and icing sugar until smooth and then add the remaining hazelnut spread to the mascarpone, and continue beating until combined.
4. Remove the springform from the fridge and carefully smooth the mixture over the biscuit base. Scatter the remaining chopped hazelnuts on top and place in the fridge for at least four hours.