Serves 8-10
100g butter, melted
300g Digestive biscuits, crushed
600g cream cheese, at room temperature
2 tbsp Irish cream liqueur
100ml icing sugar
200g Nutella
200ml double cream, whipped
To decorate:
200ml double cream, whipped
Chocolate hazelnut bars, chopped
- Combine the butter and crushed biscuits until the mixture resembles wet sand. Press into the bottom and up the sides of an 20cm loose-bottomed round tin. Refrigerate for one hour.
- Meanwhile, beat the cream cheese with an electric whisk until fluffy, then beat in the Irish cream liqueur and icing sugar.
- Divide the mixture in half, placing one half into a separate mixing bowl. Beat the Nutella into one of the mixtures until combined.
- Divide the whipped cream between both mixtures and fold in until incorporated.
- Drop large dollops of each mixture into the base until the tin is full. Gently draw a dull knife through the mixtures to swirl them.
- Refrigerate for two hours or until set.
- Before serving, top with the whipped cream and chopped chocolate hazelnut pieces.
Per Serving 753kcals, 62.7g fat (37g saturated), 38.3g carbs, 24.1g sugars, 9.2g protein, 1.5g fibre, 0.397g sodium