A few weeks ago we moved house. Oh my gosh I hate nothing more than moving house. Once we were all done we celebrated the move with a BBQ. Now BBQs I love. My amazing best friend is a great cook! She was in charge of dessert. She bought over the most indulgent, delicious choc hazelnut cheesecake. Recipe adapted and tweaked from here.
I’m not kidding when I say this is indulgent! This will easily serve 10-12 people as you only need a sliver. Trust me. If I say you only need a tiny sliver, you only need a tiny slither.
My other cheesecake recipes:
- Apple Crumble Cheesecake
- Chewy Caramel Tim Tam Cheesecake
- Choc Honeycomb Cheesecake
- Choc Peppermint Cheesecake
- Cookies & Cream Cheesecake
- Double Chocolate Cheesecake
- Golden Gay Time Baked Cheesecake
- Jelly Cheesecake
- Marz Bar Cheesecake
- Sticky Date Cheesecake with Butterscotch Sauce
- Chocolate Nougat Cheesecake
- White Chocolate and Raspberry Cheesecake
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- 200g plain chocolate biscuits
- 90g butter, cubed
- 50g hazelnuts
- 500g cream cheese
- 350g chocolate hazelnut spread
- 50g chocolate hazelnut spread, melted
- 100g hazelnuts, roughly chopped
- 50g plain chocolate or cream filled chocolate biscuits
- Line a 20cm springform tin with baking paper.
- Place plain biscuits, butter and hazelnuts into bowl. Speed 9 until a slight dough forms. This may take up to a minute and a half.
- Pour into tin and press into the tin to form a firm base.
- There is no need to clean the bowl. Add the cream cheese and choc hazelnut spread to the bowl. Speed 5 / 10 seconds. Scrape down sides. Speed 5 until smooth.
- Spoon or pour mixture over the base. Smooth the top.
- Sprinkle the chopped biscuits and hazelnuts over the top of the filling and drizzle with melted choc hazelnut spread.
- Place into the fridge to set for at least 5.5 hours.
- 1. Line a 20cm springform tin with baking paper.
- 2. Place plain biscuits, butter and hazelnuts into a food processor. Process on high until a slight dough forms. This may take up to a minute and a half.
- 3. Pour into tin and press into the tin to form a firm base.
- 4. There is no need to clean the bowl. Add the cream cheese and choc hazelnut spread to the food processor. Process on medium for 10 seconds. Scrape down sides. Process again on medium to high speed until smooth.
- 5. Spoon or pour mixture over the base. Smooth the top.
- 6. Sprinkle the chopped biscuits and hazelnuts over the top of the filling and drizzle with melted choc hazelnut spread.
- 7. Place into the fridge to set for at least 5.5 hours.
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