Food File: Nutella Cheesecake (gluten free)

People, trust me, you have to make this. I spotted the recipe on my friend Tiffany’s blog Savor Home and I immediately bookmarked it. I’m not even the biggest fan of nutella (odd but true considering the fact that I die for any sweet that has hazelnuts in it) but the picture looked amazing. This is not only D.E.L.I.C.I.O.U.S, or delicioso as my aussie friends would say, but incredibly easy, just the kind of recipe I like to make.

I adapted the recipe because one: I don’t like cream, two: I thought that using oreos was just too much, and three: my friend Jessica is wheat intolerant and she was coming for dinner. So I did a little bit of improvisation, and I was surprised how it really paid off, it turned out AMAZING! I’ve done it twice already 😉

INGREDIENTS (adapted from this recipe):
> 150 gr or 1 1/2 cups of ground almonds
> 1 stick of butter
> About 2/3 cup of ground coconut (adds an interesting flavor)
> 1/2 cup of sliced almonds (gives some great texture that will have people wondering about it!)

> 1 1/2 packages of cream cheese (softened)
> 2/3 cups of nutella
> 1 teaspoon vanilla
> 4 tablespoons of milk ( I used skimmed)

1. Combine almonds and coconut. Melt butter and combine with dry ingredients using a fork. Press onto a previously greased baking dish and bake until slightly golden. Let cool.

2. Beat cream cheese until smooth, add nutella. Continue beating and add vanilla and milk. Pour onto the base and refrigerate for at least 2 hours.

That’s it, easy peasy….and yummy 😉