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There's no recipe that British cookbook author and TV host Nigella Lawson can't handle, which is why we were particularly excited to receive her new book, Nigellissima. This Nutella cheesecake recipe is the stuff of our dreams.

There’s no recipe that British cookbook author and TV host Nigella Lawson can’t handle, which is why we were particularly excited to receive her new book. This Nutella cheesecake is the stuff of our dreams.

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 that it’s embarrassingly easy and, although I first started making it last Christmas – a lot – reckoning that it was just the sort of count-no-calorie indulgence that the season demands, I have since decided that something this good, and this speedily simple to conjure into being, needs to be in our lives all year round.

Don’t be tempted to let the cheesecake come to room temperature before serving. It slices and eats better with a bit of refrigerator chill on it.

However, you must have both Nutella and cream cheese at room temperature before making it. To simplify your life a little, try to buy the hazelnuts already chopped and toasted.

Reprinted with permission from Nigellissima: Easy Italian-Inspired Recipes