Hazelnut & Nutella Cheesecake
This cheesecake is creamy and absolutely luscious...Perfect for entertaining!
[adrotate group="4"] [adrotate group="2"]- 400g/14.1oz Chocolate Chip & Hazelnut Cookies (Crushed)
- 100g/3.5oz Butter (Melted)
- 2 (180g/6.4oz) Philadelphia Cheese ((cream cheese))
- 2 Tsp Lemon Juice
- 500ml Elmlea Double Cream
- ¼ Cup Caster Sugar
- 1 Cup Nutella
- Roasted Hazelnuts (Roughly Chopped)
- Chocolate Ganache (Piped)
- Chopped Roasted Hazelnuts ((Bought ready chopped))
- 200ml Elmlea Double Cream
- 160g/5.6oz Dark Chocolate (Chopped)
Line the inside of a 23cm/9 inch springform pan with baking paper.
Combine the crushed biscuits with the melted butter and press down onto the base of the tin.
Refrigerate for 30 minutes.
Beat the cream cheese and lemon juice until soft.
Add the double cream and continue to beat until the batter becomes thick.
Add the sugar and continue to beat until stiff.
Divide the batter into two equal portions in two separate bowls.
In one bowl fold in the nutella and spoon on top of the biscuit layer.
Refrigerate until slightly firm.
Once the nutella layer is firm, scatter roughly chopped hazelnuts on top and spread with remaining cream.
Level the surface and refrigerate overnight.
Heat the cream and the dark chocolate in a small saucepan.
When the cream starts to boil, turn off heat and stir until chocolate has melted.
Transfer to a medium bowl and leave to cool in the fridge (Do not leave it too long because it will harden and you won't be able to whisk it), then whip with an electric whisk.
Another option to decorate - Drizzle a softer ganache on top followed by scattered hazelnuts.
2 Tbsp Nutella
1 Tbsp Elmlea Double Cream
Combine nutella and cream in a small bowl and microwave for 30 seconds. Stir and repeat as needed until smooth and a little runny. Let it rest for a few minutes until it isn't hot, then drizzle over the chilled cheesecake.