I got upset today, so I ran to the kitchen and a cheesecake was born. “Nutella” and “cheesecake” are my favourite words, other than “boat” and “booties” (They make my mouth parts happy) so I’m surprised it’s taken me so long to come up with this.
I spent half an hour the other day looking online for the best prices for ground hazelnuts (I saw it once in a cookie recipe and couldn’t get the idea out of my head) and then realised you can just buy them in Sainsburys. I don’t normally shop in Sainsburys but I’ll definitely be back. They had flaked coconut too, which you can’t get at Tesco or Asda. That was exciting. I have plans involving coconut.
In weight related news, I found that I lost weight easier than normal this week when I cut out my black coffee. Which has next to no nutritional value, but a lot of caffeine, which apparently can cause stalls in some people? I’ve been having green tea and peppermint tea instead. Saying that, I only lost the same few pounds I’ve been gaining and losing repeatedly for the last 3 months. I doubt making a cheesecake will help with that.
This makes far more fake Nutella than needed for the recipe, so feel free to cut that down. I’m saving it to do something else with, or eat with a spoon at midnight while sobbing and looking at pictures of me when I was thinner.
I used my medium springform pan for this, but I reckon it would spread over a large one fine. The base would be pretty thin though. I only meant to use a 1/4 cup scoop for the cocoa and the sweetener in the base, but I accidentally used the 1/3 cup, so I’ve listed what I actually used, for accuracy’s sake.
- 1/2 cup roasted, chopped hazelnuts (or ground)
- 1/2 cup golden flaxseed
- 65g butter, melted
- 1/3 cup cocoa powder
- 1/3 cup sweetener
- 200ml whipping cream
- One large tub full fat Philadelphia (270g, I think?)
- Spoonful of full fat Greek yoghurt (Optional – I like the flavour, but it does make the cheesecake a bit sloppier)
- Vanilla essence
- 1/3 cup sweetener
- 100g ground hazelnuts
- 1/4 cup cocoa powder
- 1/3 cup sweetener
- 4 squares (The big squares!) of very dark chocolate, melted
- Vanilla essence
- Coconut oil
First, make the base; melt the butter in a medium bowl, then mix in the rest of the ingredients. Add extra sweetener, if you need. Press down into the bottom of your springform pan (I line the bottom of mine with baking paper to make it easy to remove later) then shove in the fridge or the freezer while you make the rest.
For the topping, whip the cream with an electric beater until it’s forming stiff peaks, then add everything else and whip some more. It should still be nice and thick. I did several taste tests at this point, just to be extra sure it was perfect. Spoon it on top of your base, and put somewhere cold while you make your Nutella mixture.
I find this easiest in a food processor, but I think it would be possible to stir it all together if you have patience and a strong arm! I put my ground hazelnuts in the food processor with the cocoa, sweetener and melted dark chocolate, and left it mixing while I washed up my bowl. It quite quickly formed a big ball, which was my cue to add my last few ingredients.I put in the vanilla essence, then added coconut oil about a tbsp at a time until the consistency was how I wanted it; smooth but not runny. I think I put in a little extra sweetener too. I often mix two different types of sweetener together to get a nice taste, but everyone has their own preferences here!
At this point, I took the cheesecake out of the fridge, put a generous dollop of the Nutella mixture in the middle of it, and used a spatula to swirl it into the cheesecake topping. As you can see from my picture, I didn’t do an amazing job, and over mixed it a tad in my excitement. I used a smaller spoonful to try and “pretty” the top of the cheesecake up a bit, that helped!At this point, you want to leave it to cool down and set in the fridge. As always, I took it out far earlier than I should, so it was a bit runny; it still tasted great though! I saved the rest of the Nutella mixture in the fridge; I’ll have to think of something else to do with that. I’m sure that will be no great hardship ;o)
I always get given a box of the regular version of these for Christmas, and oh god I love them so much. Considering they involve a lot of my favourite flavours ever (hello hazelnut!! *squeezes*) I’m surprised it took me this long to make a low carb version of them.
It’s a super simple recipe, it just takes a while because they involve a bit of chilling in between each step. I did it on my day off when I was in and out of the flat doing errands.
I am absolutely torturing myself by writing this recipe down tonight because I’m midway through an egg fast and I’m craving something crunchy really bad. Seriously, I can give myself a good amount of variety with the flavours of my egg meals but I am so, so fed up of eating mushy things. Egg fasting gives you an insane appreciation of texture.
Apologies for the not-so-accurate quantities I’ve listed. I free handed most of it. You’ll get the gist 🙂 It’s easy to make bigger batches, just make more of the Nutella mixture!
If you want to make this recipe including sugar, I’d probably just use actual Nutella instead of making your own mixture. Just leave it in the fridge for a day before hand.
For the Nutella mixture –
– 1/2 cup roasted hazelnuts. I buy pre-roasted ones anyway, but it’s easy enough to roast your own if needed!
– 2-3 tbsp coconut oil
– 2 tbsp cocoa powder
– 4 tbsp sweetener
– (optional) a few drops of vanilla essence and hazelnut flavouring
– (optional) a few squares melted dark chocolate. I didn’t add this in my mixture but I have in other Nutella mixtures before and it really worked.
Everything else –
A handful of whole hazelnuts, roasted
A bar of dark chocolate (Or, you can make your own lower carb version using cocoa powder, sweetener and coconut oil. I’ve never been a huge fan of the taste of that mixture, but a lot of people love it)
A bag of chopped, roasted hazelnuts (Or do your own by roasting them, then shoving them in the food processor for a little bit. Not too much.)
I made the Nutella mixture first. Put the hazelnuts in the food processor until they’re as smooth as they’ll go, then add sweetener and cocoa powder and any other flavourings you’re using. I add the coconut oil last and do it slowly – I find the mixture jumps from “chunky” to “liquid” pretty fast. Add any extra sweetener or flavours to taste. If you’re adding some dark chocolate, I’d melt it and add it before the coconut oil. It’ll be runny at room temperature, but will go quite hard in the fridge. That’s where you want to put it.
Let it chill out in the fridge (I should defo do stand up) while you do something else. Let it get solid – you’re going to be shaping it in your hands, so it needs to be properly chilled.
Spoon out chunks with a spoon, then using your hands, mould the mixture around a whole hazelnut, roll into balls, and set aside on a plate. It took longer than I thought it would to do this and mine started to melt a bit, so I put them back in the fridge – my last ones stayed really round but my early ones ended up melting a little. If you’re doing a big batch, I’d probably put my first half in the fridge while I got on with the last half. Once you’re done, put them all in the fridge, and lick your fingers.
Leave them until they feel hard again, then melt your dark chocolate in the microwave in a bowl. I left mine for a little while afterwards to make sure it wasn’t super boiling. Get a plate with your chopped hazelnuts on it ready. I used way, way more chopped hazelnuts than I thought I would here, so don’t be stingy. I kept on having to pour out more and I got chocolate all over the bag.
Take your tasty balls of hazelnut goodness out of the fridge, then roll them in the dark chocolate, then straight in the chopped hazelnuts. It’ll be messy and glorious.
Leave in the fridge to harden again, then eventually it’s time to eat them. It’s worth it. You have the silky smooth mixture of the Nutella against the crunch of the hazelnuts and it’s wonderful 🙂