250 grams digestive biscuits
75 grams soft unsalted butter
1 jar of Nutilight (your favorite flavor)
100 grams chopped toasted hazelnuts
500 grams cream cheese (at room temperature)
60 grams icing sugar (sifted)
Break the digestives into the bowl of a processor, add the butter and a 15ml tablespoon of Nutilight, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23cm/9inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and icing sugar until smooth and then add the remaining Nutilight to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutilight mixture over the base. You can scatter the remaining chopped hazelnuts on top then cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.
Are you up for making this Nutilight cheesecake?