This is a recipe I kind of stole from a friend (Hi Soph!) who grew up in France, and therefore knows a million and one ways to eat nutella. It’s the EASIEST pudding in the world, but still looks impressive and tastes amazing. You can make a big cheesecake, but I like to utilise the little ramekins you get some of the M&S puddings in (come on, everyone’s got at least 6 of these… No? Just us?) to make perfectly-sized individual cheesecakes.
You can use whatever you like to decorate these little puds. Melted white chocolate is good, raspberries are lovely and I think most fruit would work well. For this recipe I used tiny bits of delicious salted nut toffee. If you follow us on twitter (@HungrySwans) you’ll know that I did some edible gifting this year. What you did NOT see on twitter was the sheer panic as I tried to chisel not one, but two batches of toffee off the worktop where (I was assured) it would set and be easy to smash into lovely, tempting pieces. Lies. The recipe for salted nut toffee will be on the blog just as soon as I can figure out a failsafe way of getting it OFF the worktop without giving myself, anyone who happens to be in the house and the neighbours a heart attack.
The lengths I go to for you, honestly.
To make 3 individual cheesecakes you will need:
6 digestive biscuits
4 heaped tablespoons of nutella
3 heaped tablespoons of phili light (it’s January, we’re being healthy, remember?)
About 30g white chocolate or another topping of your choice
What to do:
- Melt the butter in a small saucepan
- Put your digestive biscuits in a plastic bag, tie a knot in the top and bash with a rolling pin until you have crumbs
- Stir the crumbs into the melted butter
- Divide the buttery, biscuity goodness between your ramekins and pat it down with a spoon
- Mix together your nutella and cream cheese in a mixing bowl, have a taste and if it’s not sweet enough for you add a teaspoon or two of icing sugar until it’s perfect
- Divide your nutella mixture between the ramekins, smooth down with the back of a spoon. The base to topping ratio should be about ¼ to ¾
- Put the cheesecakes in the fridge to firm up for about an hour, though it doesn’t matter if it’s longer (you can make them a day in advance if you need to)
- If you’re using melting chocolate for decoration, melt about 30g in a bowl over a saucepan of boiling water – making sure the bowl doesn’t touch the water – and swirl over the top of the cheesecakes as artistically as you can manage. Alternatively, just pour on top of the cheesecake to make a layer. Leave them out until the chocolate is set or put them in the fridge if you’re in a hurry. Obviously if you’re doing some other kind of decoration just do your own thing.
- Eat! Voila!