Chocolate cheesecake with crunchy hazelnut swirl

Cooking Desserts Chocolate cheesecake with crunchy hazelnut swirl

Top off this rich chocolate cheesecake with mini chocolate eggs for a fun Easter touch!

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  1. Combine crumbs, hazelnut meal and butter. Press into base of a greased 20cm springform pan. Chill until firm.
  2. Use an electric mixer to beat cream cheese and sugar until smooth. Add gelatine mixture and chocolate, then mix to combine. Fold in whipped cream, then pour over chilled base.
  3. Microwave hazelnut spread in a bowl for 20 secs. Spoon over cheesecake, then swirl through with a knife to create a marbled effect. Chill for 3 hours or until set.
  4. Decorate with Mini Eggs to serve.

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1 cup chocolate biscuit crumbs
1/4 cup hazelnut meal
80g butter, melted
500g Philadelphia Cream Cheese, softened
1/4 cup caster sugar
2 tsp gelatine, dissolved in 1/4 cup boiling water, cooled
200g CADBURY Milk Baking Chocolate, melted, cooled slightly
1 cup cream, whipped
3/4 cup Kraft Crunchy Hazelnut Spread
Cadbury Mini Eggs, to decorate

Adv

Autors
Preparation time
3:25
Cooking time
10
Difficulty
Medium
Serves
10 people
Method
Baking
Category
Desserts
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