Greek Yoghurt + Nutella Cheesecake

It’s really by great fortune that this little recipe came about.  Let me tell you about it.

For those of you who may not know, Saturday mornings are all about food on BBC [which I have very happily discovered].  Happened across The Best Dishes Ever, and then commenced the Cheese Special.  Low and behold, dessert is being hosted by none other than the domestic goddess herself.  After salivating over Nigella Lawson’s no bake, Chocolate Hazelnut [and we all know that’s code for Nutella] Cheesecake, I decided that was exactly what I needed to round off the week. 

And use up my unfathomable amounts of Greek Yoghurt.

So I gave it a Bestover treatment, courtesy of some old biscuits, an abundance of Greek Yoghurt [more than would fit in any regular human’s fridge], a distant memory of an old Pinkberry order, and a craving courtesy of a culinary hero[ine].

Greek Yoghurt + Nutella ‘Cheesecake’
Inspired by Nigella Lawson.  Makes 3 ramequins or 1 10cm cake.

125g Old/Stale biscuits [digestive, oreo, oat, speculoos]
2 Medjool Dates
2/3 cup Greek Yoghurt
1/3 cup Nutella
2 tbsp Slivered Almonds
Pinch Salt

First thing’s first, stick your nutella jar into a saucepan half filled with water, and set on high for the amount of time it takes you to make the base.
Blend biscuits in a food processor until almost entirely crumb-ed.  Add the dates, and mix until fully distributed, and the texture of sand.  Press enough into each ramequin to form about 1cm thick base, and stick directly in the freezer.  Save the rest for the topping.
In the meantime, take the nutella off the heat, pour what you need into a bowl, along with the yoghurt, and whisk until smooth.
Remove your ramequins from the freezer, and evenly distribute the filling between the 3 ramequins.  Freeze for at least 2 hours, but preferably 4, or overnight.
Right before serving, toast the almonds, remaining biscuit crumbs and salt for a few minutes on high, until a light nutty aroma reaches your nostrils.  Top cheesecakes and serve.

Substituting the yoghurt for full fat (room temp) cream cheese, as per Nigella’s instructions.
Potentially substituting Nutella for a homemade version, or, nut butter.
With a couple of frozen berries thrown in the mix.  Or some banana slices on the bottom.
Served with a berry coulis, dollop of whipped cream, drizzle of salted caramel?