Serves 12 | total time
- 100g whole blanched hazelnuts
- 250g digestive biscuits
- a good grating of whole nutmeg
- 160g salted butter, melted
- 100g dark chocolate (minimum 70% cocoa solids), broken into small chunks
- 500g full-fat cream cheese
- 60g icing sugar, sifted
- 1 tsp vanilla bean paste, or 2 tsp vanilla extract
- 300g Nutella Chocolate Spread
- 125g mini marshmallows
Make the cheesecake up to step 5 and store for up to 3 days. Top with marshmallows just before serving
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base of a loose-bottomed 23cm cake tin with baking paper.
- Pour the hazelnuts into a dry frying pan and toast over a medium heat until golden. Tip into a food processor with the biscuits and nutmeg and blitz until the mixture resembles fine breadcrumbs.
- Stir the melted butter through the biscuit mix and tumble into the prepared cake tin, pressing firmly into the edges (I find a potato masher works brilliantly here). Bake the base for 15 minutes, then leave to cool completely.
Tip If you don't have a blowtorch, toast the marshmallow topping briefly under a preheated grill – only for about 30 seconds.
- Melt the chocolate in a heatproof bowl set over a pan of boiling water (don't allow the base of the bowl to touch the water) then leave it to cool slightly. Meanwhile, pop the cream cheese, icing sugar, vanilla and Nutella in a bowl or freestanding mixer and beat together until smooth. You should want to jump right into that bowl and swim around devouring it all. If you don't feel that urge, keep beating.
- Pour in the melted chocolate, mixing constantly, then spoon the mixture on top of the biscuit base and smooth around the top. Pop the cheesecake into the fridge to set for a minimum of 3 hours, although overnight is best.
- Once set, arrange the marshmallows over the top and blowtorch until they are lightly scorched and take you back to nights in front of the campfire.
Recipe from Made in the USA by Florence Cornish, published by Kyle Books, priced £18.99.