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