Hazelnut Chocolate Cheesecake

 

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.

Prep Time 1 hr 15 mins
Total Time 7 hrs 45 mins
Course Dessert
Servings 12 portions

Ingredients
  

  • 150 g
    butter
    melted
  • 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

To decorate:

  • 5 tbsp chocolate hazelnut spread

  • 30 g hazelnuts, roughly chopped

Instructions
 

  • 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.

Keyword cheesecake, Desserts, hazelnut
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