Nutella cheesecake

INGREDIENTS
BASE (22 cm tin)
200 g plain biscuits (Oro Saiwa or Digestives)
100 g melted butter
1 tablespoon chopped hazelnuts (optional)
FILLING
400 g Philadelphia cream cheese
400 g Nutella
200 ml whipping cream
1 egg white
1 tablespoon sugar
GARNISH
Caramelised nuts
Dark chocolate

I crush the biscuits and add the chopped hazelnuts.

I add melted butter and mix well.

I line a 22 cm tin with parchment, press in the biscuits firmly and refrigerate.

I combine the cream cheese and Nutella in a bowl.

I whisk with electric beaters until smooth.

Separately, I whisk the egg white, gradually adding the sugar.

It is ready when thick and glossy.

I gently fold the whisked white into the chocolate cream.

I whip the cream and gradually add to the mixture.

I fold slowly upwards from the bottom to preserve the volume.

I take the base from the fridge and add the cream.

I level it well. I decorated by melting 50 g dark chocolate in the microwave, putting it in a parchment cone and piping horizontal and vertical lines. I finished with ready-made caramelised nuts, but decorate as you like.
Refrigerate for several hours before eating.

Irresistibly creamy, and worth trying!