Chocolate, hazelnut and caramel cheesecake

By admin
24 January 2016

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

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

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

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

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

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

6 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.

7 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.

-Hope Malau

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