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Instructions |
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Break the digestives into the bowl of a
processor, add the butter and 1 tablespoon of
Nutella, and blitz until it starts to clump.
Add 25g/3 tablespoons of the hazelnuts and
continue to pulse until you have a damp, sandy
mixture.
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Tip into a 23 cm/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
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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.
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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.
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Originally Submitted
2/7/2018
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