It's best to use a springform cake tin to make it easier to remove and serve.
- 250g of Gluten Free biscuits
- 75g unsalted butter, softened
- 1x 400g jar of Nutella at room temperature
- 100g chopped toasted hazelnuts
- 500g Philadelphia cream cheese, original (the light ones won't set properly)
- 60g icing sugar (sifted)
Step 1: line the bottom and sides of the cake tin with baking paper (makes it easier to remove)
Step 2: blend the biscuits, the softened butter and approx. 25g of the hazelnuts in a food processor until it binds together.
Step 3: press the base mixture into the cake tin, evenly with the back of a spoon. Place in the fridge to chill.
Step 4: beat the cream cheese and icing sugar together and then add the jar of Nutella until well combined.
Step 5: place the cream cheese and Nutella mix into the cake tin over the biscuit base.
Step 6: blend the hazelnuts in a food processor for a few seconds to dice them up. Then scatter across the top of the cake.
Step 7: place in fridge to set. Cake is best when left overnight, but if time is not on your side, allow at least 4 hours. To serve, use a wet knife.