Russell Hobbs have a new product, the Aura 6 in 1 Hand Blender out and they want to show everyone just how easy it is to use so they asked me to make Nigella’s Nutella cheesecake using it and tell you all about it.
They even sent me a jar of Nutella on with my name on it, thank you :D
The Aura 6 in 1 hand blender comes in a neat box and the first thing I liked about this product is how compact it is. All of the blades and choppers pack away inside the main bowl leaving only the whisk and the hand held part out this makes it very easy to store which in my kitchen is always a bonus as I’m always short on cupboard space especially for gadgets.
It’s very easy to assemble too. Basically, the hand held part acts as the motor, it plugs into the mains and clips into the top of the bowl and has a button on the side which you press to spin, whizz, chop or cut the contents. You have to turn the plug off in order to remove it all which is a handy safety feature. The white plastic base also acts to hold the machine still whilst in use.
For the cheesecake, the first part of the recipe is breaking up the biscuits, adding the melted butter and hazelnuts and mixing together to form the base.
The second part was mixing the cream cheese with the Nutella and pouring over the base to set.
The third part was sprinkling the chopped hazelnuts on top – I must confess to buying ready chopped but had that not been possible I could have easily chopped whole hazelnuts in my Aura 6 in 1 blender.
Easy to use, very compact and reasonably priced RRP £64.99 but I noticed it’s on offer for £49.99 right now
- 250g digestive biscuits
- 75 g soft unsalted butter
- 1 x 400 jar of Nutella
- 100g chopped hazelnuts
- 500 g cream cheese
- 60g icing sugar
- Break the digestives into the bowl of the Aura 6 in 1, add the melted butter (30 seconds in the microwave) and 1 tbsp Nutella and blitz until it starts to clump together. Add 3 tbsp hazelnuts and continue to pulse until you have a damp, sandy mixture.
- Tip into a 23cm (9") springfrom tin and press into the base using the back of a spoon. Place in the fridge and chill.
- Beat the cream and icing sugar until smooth and then add the remaining Nutella to the mixture. Beat until combined.
- Place the Nutella cream cheeses mixture on top of the biscuit base, Scatter over the remaining chopped hazelnuts on top and place the tin in the fridge for at least four hours.
- Before serving, use a knife to run around the edge of the cheesecake before loosening the tin, place on a plate and decorate with a strawberry or two.
- This is a rich dessert, small portions are better.