“An easy but delicious desert that’s every chocolate lover’s dream”.
INGREDIENTS
- 600g cream cheese
- 200g digestive biscuits
- 180g chocolate hazelnut spread
- 120g toasted & chopped hazelnuts
- 100g melted unsalted butter
- 80g icing sugar
- 1 tsp of vanilla extract
- A selection of Guylian Sea Horses
METHOD
Put the digestive biscuits into a food processor and start to blitz. Put the crushed digestives into a bowl then add the melted butter and stir until it starts to clump. Add half of the hazelnuts and continue mix until you have a sand-like consistency.
Spoon the biscuit base mixture into a 10-inch round springform pan and press down the base using the back of a spoon then place in the fridge to chill.
Whisk the cream cheese, icing sugar and vanilla extract until fully combined and then separate into two bowls one with 400g and the other with 200g. Add the chocolate hazelnut spread to the 200g bowl of the cream cheese and beat until fully combined. Take the base out of the fridge and pour the chocolate hazelnut cream cheese mixture onto the biscuit base and smooth using the back of a spoon. Then place in the fridge to set for 2 hours.
After 2 hours, take the cheesecake out of the fridge and now finally add the vanilla cream cheese mixture on the top. Place into the fridge to chill overnight.
Take the cheesecake out of the fridge and pop it out of its pan. Sprinkle the remaining chopped hazelnuts on top of the cheesecake around the edge, then place your Guylian Sea Horses on top as the finishing touch. This is best served chilled!
