This is so easy – there is no baking involved, the only ‘cooking’ is melting the butter, the rest is just chopping and mixing. It is great for if you are having a gathering and you have a few other things to do – such as making lots of fresh salads for the barbeque – because it looks like you spent a lot more time on it than you did!
205g gluten free arrowroot biscuits, crushed
100g hazelnuts, chopped varyingly – some roughly chopped, some finely chopped
400g nutella or other hazelnut spread – room temperature
500g light cream cheese
60g sifted icing sugar
Melt the butter in a large microwave safe bowl, mix in the crushed biscuits and 1/4 of the hazelnuts, then stir through a tablespoon of the nutella until well mixed. Press firmly into the base of a greased 23cm springform pan and chill until required.
Beat the cream cheese and icing sugar until well mixed and smooth, then add the remaining Nutella. Smooth over the base of the cheesecake. Sprinkle the remaining hazelnuts over the top, and press in gently. Refridgerate as long as possible (at least four to five hours, but overnight is best).
For interest I also found a jar of a crunchy hazelnut spread (Kraft I think) and used that in the base, and the smooth Nutella in the cheese mixture.