To kick off my holiday baking this week, I decided to take a crack at Nigella Lawson's Chocolate Hazelnut Cheesecake as seen in her book Nigellissima. I don't actually like cheesecake as it's originally intended, but I've been known to be a fan of peanut butter and/or chocolate variations in the past so I decided to give this a go as my very first cheesecake attempt… I mean, I do have a barely used springform pan, so why not, right?
I made this recipe using Light Philadelphia Soft Cream Cheese in an attempt to keep it from being too damaging to my waistline and it worked really well! This cheesecake is beautiful, delicious and perfect for the holiday season or any dinner party really! It kind of tastes like a Ferrero Rocher pie or something… Yum!
Here's a tip: before assembling your pan, put a large sheet of grease proof baking paper over the bottom of the pan and then attach the sides of the pan leaving some slack hanging out. This makes it super easy to transfer the cheesecake from pan to plate with no disasters and very few crumbs!
This recipe can be made the night before, requires no actual baking and is easy peasy, especially if you have a food processor and a hand mixer, both of which can be found at very affordable prices in places like Robert Dyas or Argos. If you're interested, the recipe can be found in Nigellissima or on Nigella Lawson's website.