Oreos & Nutella Cheesecake
Thanks to Nigella Lawson for this one!
Ingredients
For The Crust:
• 170g or one packet of Oreo biscuits
• 80g butter, melted
• 30g dessicated coconut
For The Filling:
• 500g Cream Cheese
• 75g Icing sugar, sifted (or 3Tbsp Honey)
• 1 Tbsp Cornflour, sifted
• 1 Tbsp Vanilla Essence
• 250ml Double Cream
• Zest Of A Lemon
• 1 Tbsp freshly squeezed Lemon Juice
• 3 Tbsp Nutella
Method:
1 Pulse the biscuits in a food processor until the texture is a fine crumb. Add the coconut and melted butter and blend again until well mixed.
2 Press the mixture onto the base of a greased 20cm spring-form cake tin, Press down to create a firm base.
3 Chill for 30 minutes.
4 Preheat the oven to 180C.
5 Beat the cream cheese, icing sugar, cornflour, vanilla, lemon juice, and lemon zest together. Fold in the cream.
6 Pour the mixture onto the chilled base. Scoop the Nutella over the top of the cheesecake and, using a fork, swirl the two flavours together. Bake the cheesecake for 15-20 minutes or until slightly wobbly.
7 Cool out of the oven, then chill in the fridge for a couple of hours or overnight.
