Tuesday, November 26, 2013

Nutella Cheesecake in a Jar

Whats better than Nutella in a jar you may ask? Well, it's Nutella cheesecake in a jar that's what!

This recipe is yet another from my new favourite cookbook. Valli Little's Love to Cook.

Super simple, delectable and perfect for transporting, this cheesecake is a must for entertaining in the Summer months. 

Chocolate Hazelnut Cheesecake 
aka Nutella Cheesecake in a Jar

300g plain chocolate biscuits
80g unsalted butter melted, cooled
250g cream cheese, at room temp
2/3 cup (220g) Nutella
1 tsp vanilla extract
2 tbs amaretto ( Italian almond liqueur)
2 cups (500ml) thickened cream
Shaved dark chocolate and chopped roasted hazelnuts to serve.

Using a food processor, pulse biscuits to form crumbs. Add to butter and stir to combine well, then press crumb mixture into the base of a 2 litre glass jar or bowl.

Whiz up the cream cheese, Nutella, vanilla and amaretto in a food processor until smooth. Transfer to a bowl. 

Valli Little in action @ Williams Sonoma - Bondi
Whisk 300ml of the cream to soft peaks, then fold into the cream cheese mixture until well combined. Spoon over the biscuit base then refrigerate for 4 hours.

To serve, whisk remaining cream (200ml) into soft peaks and spoon over the top of the mixture and decorate with shaved chocolate and hazelnuts.


Serves 8

*Alternatively, you could use smaller individual glass jars.


Lorraine @ Not Quite Nigella said...

Hehe I usually eat Nutella straight from the jar myself! :D

chocolatesuze said...

id totally make the massive jar but wouldnt share it with 8 people just myself...

Helen (Grab Your Fork) said...

And if it's in a jar you can carry it around in your handbag for easy snacking, right?!

Post a Comment