You don’t really need a big intro for this one right? Two words: Cheesecake, Nutella. If you are not yet convinced, let me just tell you that these bars taste like a creamy brownie with the nicest crunch from the hazelnut crust. Also, you can bake and eat these in one hour tops. Although you should allow for cooling time. At least the first time. There will be many more.
Ingredients for the base:
- 12 “Digestive” biscuits
- 2 Tbs soft brown sugar
- 1 Tbs cocoa powder
- 90 grams melted butter (unsalted)
- 1/2 cup hazelnuts, roasted and coarsely ground
For the filling:
- 500 grams Philadelphia style cream cheese
- 100 grams granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 100 ml heavy cream (35% fat)
- 120 grams Nutella
Preheat oven to 175 C, fan. Grease the base and sides of a 22 x 22 cm square brownie pan. Line base and sides with greaseproof paper.
To roast the hazelnuts, place on a baking sheet, in a 175 C oven for 6-7 minutes. let them cool enough to handle and rub the skins off with a kitchen towel. It doesn’t matter if you leave some skin on. Chop nuts in a food processor until coarsely ground. Transfer in a bowl.
In the same processor bowl, crush biscuits with the brown sugar and cocoa powder. Transfer biscuit crumbs to the bowl with the hazelnuts. Mix everything with the melted butter.
Transfer mixture in the brownie pan. Press crumbs with your hands to cover the base of the pan. Bake crust for 12 minutes.
Meanwhile, make the filling. Whisk together cream cheese, vanilla and sugar. Add eggs and cream and whisk until combined.
Transfer about half a cup of the cheesecake mixture in a bowl. Mix in the Nutella until smooth.
Take crust out of the oven and spread the base with the cheesecake mixture. Spoon blobs of the Nutella mixture on top. Use a knife to swirl the two mixtures together. Bake for 30-35 minutes.
Let cheesecake cool and then transfer in the fridge to cool completely. Use the paper to lift off the pan. Cut into squares and serve.