Hazelnut Chocolate Cheesecake
This Chocolate Hazelnut Cheesecake is thick, rich, not overly sweet and a showstopper of a dessert. It looks like it was made in a bakery or your favorite fast casual restaurant, but if you follow this recipe you’ll be pleasantly surprised with how amazing it turns out.
- 150 g
- 300 g digestive biscuits crushed
- 500 g sour cream
- 80 g icing sugar
- 300 ml double cream
- 0.5 tbsp vanilla extract
- 5 tbsp hazelnut chocolate spread
- 5 tbsp chocolate hazelnut spread
- 30 g hazelnuts, roughly chopped
In a large bowl, stir the melted butter together with the crushed Digestives until the mixture resembles damp sand.
Transfer into a 23 cm spring form cake tin and press down firmly into the base. Place in the fridge for 30 minutes.
In a bowl, beat the sour cream together with the icing sugar to soften.
In a separate bowl, whisk together the cream and vanilla extract until soft peaks form, then fold this into the cream cheese mixture. Swirl through the chocolate hazelnut spread.
Spoon the filling mixture over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least six hours or overnight.
Place the chocolate hazelnut spread in a saucepan and place over a low heat for 3-4 minutes until runny. Allow to cool slightly, then pour and spread over the top of the cheesecake.
Decorate with chopped hazelnuts and return to the fridge until ready to serve.