Instructions

• Line a cake tin with cling film, leaving enough overhang to lift the cheesecake out later.
• Make the base: place 1 cup softened pitted dates and 1 cup lightly toasted almond meal in a food processor. Process until the mixture is well combined and holds together when pressed.
• Transfer the base mixture into the prepared tin. Use your fingers or the back of a spoon to spread it evenly and press it down firmly to form a compact base. Refrigerate the tin for about 30 minutes to set.
• While the base is chilling, prepare the filling: put 500 g ricotta cheese (well drained) and 150 g caster sugar or ground demerara sugar in a large bowl. Mix energetically with a spatula or use a hand blender until smooth and creamy.
• Add the flavorings to the ricotta mixture: zest of 1 orange, zest of ½ lemon, seeds of ½ vanilla pod (optional), and 1 tablespoon chopped pistachios (optional). Fold these gently into the ricotta until evenly distributed.
• Add 5 tablespoons homemade Nutella (or store-bought) to the ricotta mixture. Fold the Nutella in gently by hand with a spatula until the filling is evenly combined and smooth.
• Remove the tin with the set base from the fridge. Pour the ricotta–Nutella filling over the base and spread it evenly with a spatula.
• Cover the tin with cling film and return it to the refrigerator. Chill until firm, resting at least 4 hours.
• To serve, lift the cheesecake from the tin using the cling film overhang, remove the film, slice, and plate.