HAZELNUT CHOCOLATE CHEESECAKEEllipse
MDLZ26962-Philadelphia Logo 416x215px

HAZELNUT CHOCOLATE CHEESECAKE

Combining the creamy richness of Philadelphia with sweet, nutty hazelnut chocolate gives this classic cheesecake recipe a flavourful twist.

Let's whip it up

Total time:

0 h 0 min

Servings:

0

Difficulty:

Medium

Ingredient list

  • Philadelphia cream cheese, softened 500g
  • Butter, melted 150g
  • Digestive biscuits, crushed 300g
  • Icing sugar 80g
  • Double cream 300ml
  • Vanilla extract 1/2 tsp
  • Hazelnut chocolate spread 5 tbsp
  • To decorate:
  • Hazelnut chocolate spread 5 tbsp
  • Hazelnuts, roughly chopped 30g

Allergens

Wheat, Milk, Treenuts

1

In a large bowl, stir the melted butter together with the crushed Digestives until the mixture resembles damp sand.

2

Transfer into a 23 cm springform cake tin and press down firmly into the base. Place in the fridge for 30 minutes.

3

In a bowl, beat the Philadelphia Original together with the icing sugar to soften.

4

In a separate bowl, whisk together the cream and vanilla extract until soft peaks form, then fold this into the cream cheese mixture.

5

Swirl through the chocolate hazelnut spread.

6

Spoon the filling mixture over the biscuit base and smooth with a spatula.

7

Cover with cling film and chill for at least six hours or overnight.

8

Place the chocolate hazelnut spread in a saucepan and place over a low heat for 3-4 minutes until runny.

9

Allow to cool slightly, then pour and spread over the top of the cheesecake.

10

Decorate with chopped hazelnuts and return to the fridge until ready to serve.

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