This cheesecake is creamy and absolutely luscious…Perfect for entertaining!
RECIPE:
Base:
400g/14.11oz Chocolate Chip & Hazelnut Cookies, crushed
100g/3.5oz Butter, melted
Cheesecake:
2 (180g/6.4oz) Philadelphia Cheese (cream cheese)
2 Tsp Lemon Juice
500ml Elmlea Double Cream
1/4 Cup Caster Sugar
1 Cup Nutella
Roasted Hazelnuts, roughly chopped
23cm Springform Pan
Topping & Decoration:
Pipped Chocolate Ganache
Chopped Roasted Hazelnuts (Bought ready chopped)
200ml Elmlea Double Cream
160g/5.6oz Dark chocolate, chopped
Method:
Base –
Line the inside of a 23cm/9 inch springform pan with baking paper.
Combine the crushed biscuits with the melted butter and press down onto the base of the tin.
Refrigerate for 30 minutes.
Cheesecake –
Beat the cream cheese and lemon juice until soft. Add the double cream and continue to beat until the batter becomes thick.
Add the sugar and continue to beat until stiff.
Divide the batter into two equal portions in two separate bowls.
In one bowl fold in the nutella and spoon on top of the biscuit layer. Refrigerate until slightly firm.
Once the nutella layer is firm, scatter roughly chopped hazelnuts on top and spread with remaining cream.
Level the surface and refrigerate overnight.
Chocolate Ganache Piping –
Heat the cream and the dark chocolate in a small saucepan. When the cream starts to boil, turn off heat and stir until chocolate has melted. Transfer to a medium bowl and leave to cool in the fridge (Do not leave it too long because it will harden and you won’t be able to whisk it), then whip with an electric whisk.
NOTE:
Another option to decorate – Drizzle a softer ganache on top followed by scattered hazelnuts.
2 Tbls Nutella
1 Tbls Elmlea Double Cream
Combine nutella and cream in a small bowl and microwave for 30 seconds. Stir and repeat as needed until smooth and a little runny. Let it rest for a few minutes until it isn’t hot, then drizzle over the chilled cheesecake.
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