Chocolate Hazelnut Cheesecake with Ricotta


  • 125g digestive biscuits
  • 40g soft unsalted butter
  • 1 tablespoon Nutella or equivalent chocolate hazelnut spread
  • 25g chopped toasted hazelnuts
  • 150g Nutella or equivalent chocolate hazelnut spread
  • 40g chopped toasted hazelnuts
  • 1 packet (250g) cream cheese (Philadelphia Lite), softened
  • 40g icing sugar, sifted
  • 100g ricotta
  • 20g cream
  • 25g cornflour
  • 1 tablespoon lemon juice
  • ¼ cup (75g) Nutella
  • ⅛ cup (30ml) heavy cream
  • ½ teaspoon sea salt (optional)
  • 1 teaspoon liqueur or similar (optional)


  1. Prepare crust: Combine crumbled biscuits, butter, tablespoon of Nutella and 25g chopped toasted hazelnuts; press into prepared pan, and about ½ inch up the sides. Place in fridge to chill. Alternatively, bake for 10 minutes or just until dry. Remove from the oven and allow to cool to room temperature.
  2. Beat filling ingredients (except toasted hazelnuts) in large bowl with mixer or using a spoon until blended.
  3. Pour filling into crust.
  4. (Optional) Prepare ganache topping: Bring cream to boil and pour over Nutella. Add sea salt and/or liqueur if desired. Whisk until smooth. Allow to cool and pour onto cheesecake.
  5. Sprinkle remaining toasted hazelnuts on top. Place in fridge for at least 4 hours (preferably overnight).

(based on Nigellissima p. 175, with additional ingredients and ganache)