Chocolate Hazelnut Cheesecake
This Chocolate Hazelnut Cheesecake combines a creamy chocolate filling with a crunchy hazelnut base, making it a delicious dessert perfect for any occasion.
Ingredients
- 150 g Digestive Biscuits crushed
- 75 g Butter Unsalted, melted
- 300 g Cream Cheese room temperature
- 100 g Icing Sugar sifted
- 200 g Nutella plus extra for drizzling
- 200 ml Double Cream
- 3 Medium Eggs
- 1 tsp Vanilla Extract
- 100 g Hazelnuts chopped
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!
Nutrition
Calories: 652kcalCarbohydrates: 48gProtein: 10gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 148mgSodium: 256mgPotassium: 318mgFiber: 3gSugar: 33gVitamin A: 1200IUVitamin C: 1mgCalcium: 120mgIron: 3mg
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