Chocolate, hazelnut and caramel cheesecake

By Drum Digital
26 August 2014

This unbaked cheesecake with its rich and indulgent filling has a caramel topping and a chocolate and hazelnut base. Yum!

Serves 12

Preparation: 20 min

Chilling: 4¼ hours

BASE

75 g whole hazelnuts

1 packet (200 g) chocolate digestive biscuits

90 g butter, melted

FILLING

20 ml (4 t) powdered gelatine

60 ml (¼ c) lukewarm water

2 tubs (250g each) full-fat cream cheese

250 ml (1 c) caster sugar

5 ml (1 t) vanilla essence

250 ml (1 c) fresh cream

TOPPING

75 g caramel condensed milk

Line a 20 cm springform baking tin with baking paper

Toss the nuts in a dry pan over medium heat until toasted. Allow to cool then rub between your hands to remove the skins.

Blitz the biscuits and toasted nuts in a blender to form coarse crumbs. Be careful that the mixture doesn’t become too fine.

Stir in the butter to combine well. Press the mixture evenly on the base of baking tin. Chill while making the filling.

Filling: Sponge the gelatine in the lukewarm water and set aside for 2 minutes.

Beat the cream cheese, caster sugar and vanilla together until smooth. Stir in the gelatine mixture.

Whisk the cream until double in volume then gently fold into the cheese mixture. Pour the mixture over the biscuit base and chill for 4 hours or until firm.

Topping: Put the caramel condensed milk in a piping bag with a thin nozzle. Pipe crisscross lines on top of the cheesecake and chill for another 15 minutes or until the caramel has set.

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