Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

• Nutella Cheesecake Texture

  Hi Team NIgella, I tried your recipe for the Nutella Cheesecake (on the website) but found that it didn't set even after storing in the fridge overnight! I had to turn it into a chocolate and hazelnut mousse by scooping it into a serving dish. Any clue what happened or is this normal for this recipe? Thanks, Margo Donaldson.

  Posted by mfd1971. Answered on 13th Jan 2012 at 12.00

  From the nigella team:

  The Nutella Cheesecake does set in the fridge overnight however the actual texture of the cheesecake is slightly softer than either a baked cheesecake or a cheesecake made with a high proportion of cream cheese. It will hold its shape when removed from the springform pan (though it is easier to leave the cheesecake on the pan base) and when you eat the cheesecake it should be quite luscious.

  Try to serve the cheescake straight from the fridge as it will be at its firmest and most delicious when cold. You may find it easier to cut the cheesecake cleanly if you use a sharp, heavy knife. Dip the knife in hot water, shake off any excess and then cut the cheesecake. Wipe the knife clean and dip into the water between each cut.

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