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Choc-hazelnut baci cheesecake
Choc-hazelnut baci cheesecake
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Prep Time:
400 minutes
Cook Time:
55 minutes
Total Time:
455 minutes
Irresistible chocolate-hazelnut cheesecake that will wow your guests and leave them craving for seconds!
Ingredients:
  • 250g packet choc ripple biscuits
  • 28.05 gm desiccated coconut
  • 125g butter, melted
  • 750g cream cheese, softened
  • 161.25 gm caster sugar
  • 143g packet Baci Perugina Original Dark Chocolates, unwrapped, plus extra, finely chopped, to serve
  • 32.50 gm cocoa powder
  • 50g dark chocolate, melted
  • Edible flowers (optional), to decorate
Instructions:
  • Preheat your oven to 150°C/130°C fan-forced. Grease a 20cm round springform pan and line the base with baking paper. In a food processor, crush the biscuits into fine crumbs. Add coconut and butter, then process until well combined. Press the mixture firmly onto the base and sides of the pan. Chill in the fridge as you make the filling.
  • In a bowl, whip cream cheese, sugar, and vanilla with an electric mixer until fluffy. Add eggs one by one, mixing well after each addition. Pour half of the cream cheese mixture into the pan. Nestle Baci chocolates into the mixture. Sprinkle cocoa over the remaining cream cheese mixture and blend well. Dollop spoonfuls of the mixture over the filling in the pan, spreading gently. Then, place the pan on a baking tray with sides.
  • Bake the cheesecake for 55 minutes or until it's firm yet slightly wobbly in the center. Turn off the oven and let the cheesecake cool with the door ajar. Refrigerate for 6 hours until cold, then take it out of the fridge 10 minutes before serving. Transfer to a serving plate, drizzle melted chocolate on one edge, sprinkle with extra chopped Baci chocolates and flowers if desired. Finally, serve.

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