Ingredients
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1 cup (100g) chocolate biscuit crumbs
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1/4 cup (25g) hazelnut meal
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80g butter, melted
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500g Philadelphia Cream Cheese, softened
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1/4 cup (55g) caster sugar
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2 teaspoons gelatine, dissolved in 1/4 cup (60ml) boiling water, cooled
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200g CADBURY Milk Baking Chocolate, melted, cooled slightly
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1 cup (250ml) cream, whipped
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3/4 cup Kraft Crunchy Hazelnut Spread
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Cadbury Mini Eggs, to decorate
Method
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1Combine crumbs, hazelnut meal and butter. Press into base of a greased 20cm springform pan. Chill until firm.
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2Use 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.
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3Microwave 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.
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4Decorate with Mini Eggs to serve.
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5
Source: taste.com.au
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