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Heavenly hazelnut cheesecake
Heavenly hazelnut cheesecake
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Prep Time:
235 minutes
Cook Time:
Total Time:
235 minutes
Ingredients:
  • 220g packet Cottage Cookies Heavenly Chocolate Hazelnut
  • 60g butter, melted
  • 62.50 gm boiling water
  • 9.00 gm gelatine powder
  • 300ml thickened cream
  • 500g cream cheese, softened
  • 141.90 gm caster sugar
  • 62.50 gm choc-hazelnut spread
  • cocoa powder, to serve
Instructions:
  • Prepare the 20cm round springform pan by greasing it. Use a food processor to finely crush half of the cookies. Mix in the melted butter until well combined. Press the biscuit mixture firmly onto the base of the pan using your fingertips. Chill in the refrigerator for 30 minutes until it's firm.
  • Pour boiling water into a jug and sprinkle gelatine over it. Whisk with a fork until the gelatine is fully dissolved. Let it cool slightly before using.
  • Crush leftover cookies into small pieces, and set aside. In a small bowl, use an electric mixer to whip cream until soft peaks form. In a large bowl, mix cream cheese and sugar until smooth. Combine gelatin mixture with cream cheese mixture. Gently fold in whipped cream, cookie pieces, and chocolate-hazelnut spread. Spread mixture over the base and refrigerate for 3 to 4 hours until set. Sprinkle with cocoa before serving. Enjoy!

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