My dear friend Laura who inspired me to create this blog , it gives me ideas for new recipes constantly , only this time I do not know if I should thank you ...
This recipe is so " gorgeous " that I could not resist , with the result of adding pounds to my already considerable weight !
She was inspired by the blog arabafeliceincucina suggesting I use mascarpone instead of Philadelphia, I simply followed orders and the result was wonderful!
In addition, the sweet is accomplished without the use of the oven, not a small thing in the summer, and by organizing not take more than 30 minutes, unfortunately we have to wait to eat at least one night .

Cheesecake with Nutella

A mold for chessecake of about 24 cm
250 g of dry biscuits
400 g Nutella
75 g butter at room temperature
100 g hazelnuts , toasted and peeled
500 g mascarpone
60 g of sifted powdered sugar (it should not have lumps )
With a mix blend it coarsely , and let's put the nuts in a bowl.


 Without washing the mix we put the cookies and break summarily. Add the butter, a tablespoon of Nutella, and a tablespoon of nuts and turn the blender with the same compound, will be similar to the wet sand. We can now place it in the mold and compress it with the hands, to create a crispy layer.  If we have time we put it in the fridge or freezer to speed up.

Meanwhile, we can prepare the cream to be placed above the base crisp we have prepared.

Assemble with the whisk the mascarpone cheese until smooth and velvety result. We add the icing sugar and continue to mix with the whisk until we are sure that the sugar has completely melted, add the remaining nutella and turn right. Pour the cream on the basis crunchy sprinkle with hazelnuts advanced. 

We place it in the fridge for at least one night, but could also for two, because the sweet improves "getting older".

If you want to serve it by removing the edge of the mold should put the cake in the freezer for 10 minutes, pass a knife between the cake and the edge and then pull it out. 

Serve cold!