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Chocolate cheesecake with crunchy hazelnut swirl
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Prep Time:
205 minutes
Cook Time:
10 minutes
Total Time:
215 minutes
Garnish decadent chocolate cheesecake with mini Easter eggs for a festive twist!
Ingredients:
  • 100g biscuit
  • 25g hazelnut meal
  • 80g butter, melted
  • 500g Cream Cheese, softened
  • 55g caster sugar
  • 60ml gelatine powder
  • 200g Milk Baking Chocolate, melted, cooled slightly
  • 250ml cream
  • 187.50 ml Crunchy Hazelnut Spread
  • Cadbury Mini Eggs, to decorate
Instructions:
  • Mix together crumbs, hazelnut meal, and butter until well combined. Press the mixture firmly into the bottom of a greased 20cm springform pan. Refrigerate until the crust is firm.
  • Combine cream cheese and sugar in an electric mixer until smooth. Mix in gelatin mixture and chocolate. Fold in whipped cream, then pour over chilled base.
  • Heat hazelnut spread in microwave for 20 seconds until smooth. Drizzle over cheesecake and use a knife to create a marbled effect. Refrigerate for 3 hours until firm.
  • Garnish your dish with colorful Mini Eggs for an eye-catching presentation.

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