Ingredients

The following ingredients have 12 Servings
  • 250 grams Chocolate Ripple Biscuits (1 pack)
  • 80 grams butter (- softened)
  • 3/4 cup toasted hazelnuts (80 grams)
  • 450 grams Nutella
  • 500 grams cream cheese (softened)
  • 1/2 cup icing sugar (80 grams)

Instruction

  • Line the base of a 22cm springform tin with baking paper.
  • Lightly toast the hazelnuts under a grill until the skins begin to crack. Use a clean tea towel to rub the skin off the hazelnuts and set aside until needed.
  • Crush the chocolate ripple biscuits and 1/2 cup of the toasted hazelnuts in a food processor or with the end of a rolling pin until they resemble breadcrumbs. Add the softened butter and process until combined.
  • Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the mixture and flatten the surface.
  • In the bowl of an electric mixer, add the softened cream cheese, nutella and sift over the icing sugar. Mix on a medium to high speed or until the mixture is thick, creamy and smooth.
  • Remove the mixer bowl from the stand and pour the cheesecake mixture over the biscuit base and top with the remaining toasted hazelnuts.
  • Place in the fridge to set. Ideally you want to leave this overnight, but is should be ok after 6 hours.
  • Remove the set cheesecake from the fridge and serve immediately.