Ingredients:

  • ½ cups Digestive Biscuits, finely crushed (about 200g)
  • tablespoons Unsalted Butter, melted
  • tablespoon Granulated Sugar (for crust)
  • oz Cream Cheese, full fat, softened to room temperature
  • cup Nutella (or quality Chocolate-Hazelnut Spread)
  • ½ cup Granulated Sugar (for filling)
  • Large Eggs, room temperature
  • teaspoon Vanilla Extract
  • Pinch of Fine Sea Salt
  • Whipped Cream (for piping, optional)
  • Chopped Hazelnuts, lightly toasted (optional)
  • Extra Nutella drizzle (optional)

Instructions:

  1. Preheat oven to 325°F (160°C) if baking. Line a standard 12-cup muffin tin securely with paper or silicone liners.
  2. For the crust: Process biscuits until fine crumbs are formed. Mix crumbs with 1 tablespoon of sugar and the melted butter until the mixture resembles wet sand.
  3. Divide the crust mixture evenly among the 12 liners, pressing firmly into the base of each cup using the bottom of a small glass.
  4. Bake the crusts for 8 minutes. Cool completely. (If no-bake, chill bases for 30 minutes.)
  5. For the filling: Beat the softened cream cheese in a large bowl until completely smooth. Gradually beat in the ½ cup of sugar.
  6. Gently mix in the Nutella and vanilla extract until the colour is uniform. Do not overmix.
  7. Beat in the eggs one at a time, mixing only until the yolk disappears after each addition. Stir in the salt by hand.
  8. Spoon the filling evenly over the cooled crusts. Bake for 18–22 minutes, until the edges are set but the centre has a slight wobble.
  9. Turn the oven off, crack the door open slightly, and allow the cheesecakes to cool inside the oven for 30 minutes to prevent cracking.
  10. Transfer the cheesecakes to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, until completely firm.
  11. Top with piped whipped cream, toasted hazelnuts, and a delicate drizzle of extra Nutella just before serving.