HAZELNUT CHOCOLATE CHEESECAKE
Combining the creamy richness of Philadelphia with sweet, nutty hazelnut chocolate gives this classic cheesecake recipe a flavourful twist.
Difficulty
Medium
Serves
12
Time
7hrs 45mins
Allergens
Treenuts
Milk
Wheat
What you need
-
To decorate
Putting it together
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- In a large bowl, stir the melted butter together with the crushed Digestives until the mixture resembles damp sand.
- Transfer into a 23 cm springform cake tin and press down firmly into the base. Place in the fridge for 30 minutes.
- In a bowl, beat the Philadelphia Original 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.
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