Hazelnut Cheesecake Recipe
Creamy cheesecake made with hazelnut paste that was made from scratch and a base of cookie crumbs and ground hazelnuts.
– 140g unsalted butter
– 300g digestive biscuit, broken up
– 500g cream cheese, softened
– 85g icing sugar
– 300ml double cream
– 1 tsp vanilla extract
– 15 hazelnut chocolates, 5 roughly chopped, remainder reserved, to decorate
– 4 tbsp hazelnut chocolate spread
– 25g hazelnuts, roughly chopped
INGREDIENTS
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INSTRUCTION
Melt butter in a small pan over medium heat to make the cheesecake base. After processing the biscuits to a fine crumb,
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STEP 1 .
add the melted butter and pulse until combined. Press into the base of a 23cm springform cake tin. While making filling, chill.
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STEP 2.
Soften cream cheese and icing sugar in a bowl. Whisk the cream and vanilla in a separate bowl until soft peaks form,
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STEP 3.
then fold into the cream cheese. Mix in chopped chocolate. Spread on biscuit base with spatula. Refrigerate for 6 hours or overnight under cling film.
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STEP 4.
After setting, melt chocolate hazelnut spread in a saucepan over low heat for 3–4 minutes until runny.
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STEP 5.
Cool slightly before topping cheesecake. Decorate with chopped hazelnuts and remaining chocolates. Keep chilled until serving.
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STEP 6.
Nutrition
– Calories 616
– Total Fat 39g
– Saturated Fat 26g
– Polyunsaturated Fat 1.2g
– Monounsaturated Fat 9g
– Cholesterol 59mg
– Sodium 309mg
– Total Carbohydrates 59g
See Also
Zaatar Bagels Recipe
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