This Chocolate Hazelnut Cheesecake combines a creamy chocolate filling with a crunchy hazelnut base, making it a delicious dessert perfect for any occasion.
Nutrition: per serving
Calories652kcal
Carbs48g
Fat48g
Saturates27g
Sugars33g
Protein10g
Fibre3g
Ingredients
150gDigestive Biscuitscrushed
75gButterUnsalted, melted
300gCream Cheeseroom temperature
100gIcing Sugarsifted
200gNutellaplus extra for drizzling
200mlDouble Cream
3MediumEggs
1tspVanilla Extract
100gHazelnutschopped
Instructions
To begin, preheat your oven to 160°C.
In a mixing bowl, combine the crushed digestive biscuits and melted butter.
Press the mixture into the base of a 23 cm springform cake tin to form a compact crust.
In another bowl, beat together the cream cheese and icing sugar until smooth.
Add the Nutella, double cream, eggs, and vanilla extract. Mix until well combined. Gently fold in the chopped hazelnuts.
Pour the cheesecake mixture over the biscuit base and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the centre is slightly wobbly. Turn off the oven and leave the cheesecake to cool inside for an hour.
Once cooled, remove the cheesecake from the oven and let it set in the fridge for at least two hours, preferably overnight.
Before serving, drizzle with extra Nutella and garnish with whole hazelnuts if desired. Enjoy your chocolate hazelnut cheesecake!
