Nutella Cheesecake

2What’s better than cheesecake?

Nutella cheesecake, of course. This simple no-bake cheesecake only has three main ingredients that soothe your dessert cravings when paired: Nutella, cream cheese, and powdered sugar. The crust, a combination of chopped hazelnuts, crumbled digestive cookies and even more Nutella, provides the perfect crunch that cuts through the silky Nutella filling. Cutting the smoothness of Nutella with more Nutella? Precisely. More is better in this recipe.

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Nutella Cheesecake 

Recipe from Nigella Lawson
Makes one 9 inch round springform pan

INGREDIENTS

10 oz digestive cookies
5 tablespoons salted butter (room temperature)
1 – 13 oz jar nutella (room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (room temperature)
½ cup confectioners’ sugar (sifted)

METHOD

Break the digestives into the bowl of a processor, add the butter and 1 tablespoon of Nutella, and mix until it starts to clump. Add 3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 9 inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top and place the tin in the fridge for at least four hours or overnight.

Serve straight from the fridge for best results.

 

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Neapolitan Rice Krispy Squares

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Chocolate, strawberry, and vanilla is a classic combination that everyone enjoys. Neapolitan: a flavor that has been tickling tongues for over 100 years offers a little something for everyone. In fact, it’s one of my favorite ice cream flavours. We even had a Neapolitan wedding cake, which was a huge hit with our guests. There’s just something about the combination that seems so right; the fruitiness of the strawberries cuts right through the richness of the chocolate and the sweetness of the vanilla for a perfect balance of flavour.

Inspired by my new little guy, I began thinking of kid-friendly foods to make for when he’s a bit older. Rice Krispy squares have always been a family favorite so I thought I could incorporate the Neapolitan idea into a basic rice krispy treat recipe to make it more playful for kids. These would be the perfect treats to make with kids since they don’t have any raw eggs in them and they are fool proof. I can’t wait until Ellis is bigger and is able to help me play with food in the kitchen! These treats will definitely be one of the first things we make together. 

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Neapolitan Rice Krispy Squares 

Recipe from Bakingdom
Makes one 9×13-inch batch

INGREDIENTS

For the strawberry layer 
2 tablespoons salted butter
6.5 ounces marshmallows
2 tablespoons seedless strawberry jam
2 tablespoons crushed freeze-dried strawberries
4 cups crisp rice cereal

For the vanilla layer
2 tablespoons salted butter
6.5 ounces marshmallows
1 tsp vanilla extract
4 cups crisp rice cereal

For the chocolate layer 
2 tablespoons salted butter
6.5 ounces marshmallows
4 cups coco crisp rice cereal

METHOD

Lightly coat cake pan with melted butter and set aside.

To make the strawberry layer: Combine the butter, marshmallows, jam, and crushed berries in a large saucepan set over medium heat. Stir constantly until the marshmallows are completely melted, and everything is thoroughly combined. Stir in the cereal until it is evenly coated with marshmallow mixture. Once combined, press the mixture into the prepared pan; set aside while you prepare the vanilla layer.

To make the vanilla layer: Combine the butter, vanilla extract and marshmallows in a large saucepan set over medium heat. Stir constantly until the marshmallows are completely melted. Stir in the cereal until it is evenly coated with the melted marshmallows. Once combined, press the mixture into the pan, on top of the strawberry layer; set aside while you prepare the chocolate layer.

To make the chocolate layer: Combine the butter and marshmallows in a large saucepan set over medium heat. Stir constantly until the marshmallows are completely melted. Stir in the chocolate cereal until it is evenly coated with the marshmallow mixture. Once combined, press the mixture into the pan, on top of the vanilla layer.

Allow to cool completely before cutting and serving.

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