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Chocolate cheesecake with crunchy hazelnut swirl

  • 3:25 Prep
  • 0:10 Cook
  • 10 Servings


  • 1 cup (100g) chocolate biscuit crumbs
  • 1/4 cup (25g) hazelnut meal
  • 80g butter, melted
  • 500g Philadelphia Cream Cheese, softened
  • 1/4 cup (55g) caster sugar
  • 2 teaspoons gelatine, dissolved in 1/4 cup (60ml) boiling water, cooled
  • 200g CADBURY Milk Baking Chocolate, melted, cooled slightly
  • 1 cup (250ml) cream, whipped
  • 3/4 cup Kraft Crunchy Hazelnut Spread
  • Cadbury Mini Eggs, to decorate


  • 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.
  • 5

Source: taste.com.au


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