Oreo & Nutella Cheesecake

Oreos & Nutella Cheesecake
Thanks to Nigella Lawson for this one!


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


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.