No-Bake Nutella Cheese Cake by Samantha Kew

Ingredients:
(A) Crust:
220g of Digestive biscuits (finely crushed)
90g of Unsalted Butter, at room temperature
50g of Chopped Hazelnuts

(B) For the Filling:
455g Cream Cheese, softened at room temperature
120g of Icing Sugar
1 ½ cups of Nutella (I put 5 tbsp, depends on your liking)
½ tsp of Vanilla Extract
60g of Heavy Cream

For the Topping:
1/2 cup of Heavy Cream
1 bar of Semisweet Chocolate
1 tsp of Butter, softened at room temperature

Method:
Crust

1) Add all the ingredients for the crust (A) and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.

2) Press the mixture onto springform pan, set it in the fridge.

Filling

1) Add the cream cheese and nutella and mix it on medium speed for about 2 minutes.

2) Add the remaining ingredients and keep mixing it until you have a smooth batter.

3) Pour the batter into the prepared crust, cover the top of the pan with a aluminium foil and set it in the fridge overnight.

Topping

1) At least an hour before you are ready to serve it, make the ganache. (I did it in the next morning)

2) In a small saucepan, add the cream and bring it to a simmer.

3) Pour the cream in a bowl with the chocolate chips and let it sit for about 2-3 minutes.

4) Whisk it all together until the chocolate chips have melted, and whisk in the butter as well.

5) Pour the chocolate ganache onto the cake, then place it back in the fridge for about an hour to set.