No-bake Nutella cheesecake recipe

Instructions

1. Grind the Stroopwafels and digestive biscuits as finely as possible in a food processor. Line a 23 cm ø springform pan with baking paper. Cut an extra circle from the baking paper as big as the bottom of the springform pan.
2. Warm the biscuit crumbs in a pan until the caramel is soft and mix well. Spread the biscuit crumbs over the bottom of the springform pan. Place the circle of baking paper on top of the biscuit crumbs and use a spoon to press the base firmly. Then remove the baking paper and allow the base to cool to room temperature.
3. Put the fresh cream cheese in a large bowl and beat with a mixer until smooth. Add the Nutella and mix until everything is well blended. Add the icing sugar and mix with a spatula.
4. Pour the filling onto the Stroopwafel base and spread evenly. Then place in the refrigerator for the time being.
5. Meanwhile, chop the chocolate into small pieces. Heat the cream in a saucepan. Remove the pan from the heat as soon as the cream begins to boil. Add the chocolate and butter and mix well.
6. Let the ganache cool to room temperature, then pour it over the Nutella cheesecake.
7. Chop the Stroopwafel and hazelnuts into pieces. Spread this mixture along the rim of the cake.
8. Place the cheesecake in the refrigerator for 6 hours. To get the most beautiful slices possible, it's best to cut the cheesecake with a warm knife.