This recipe is yet another from my new favourite cookbook. Valli Little's Love to Cook.
Super simple, delectable and perfect for transporting, this cheesecake is a must for entertaining in the Summer months.
Chocolate Hazelnut Cheesecake
aka Nutella Cheesecake in a Jar
300g plain chocolate biscuits
80g unsalted butter melted, cooled
250g cream cheese, at room temp
2/3 cup (220g) Nutella
1 tsp vanilla extract
2 tbs amaretto ( Italian almond liqueur)
2 cups (500ml) thickened cream
Shaved dark chocolate and chopped roasted hazelnuts to serve.
Using a food processor, pulse biscuits to form crumbs. Add to butter and stir to combine well, then press crumb mixture into the base of a 2 litre glass jar or bowl.
Whiz up the cream cheese, Nutella, vanilla and amaretto in a food processor until smooth. Transfer to a bowl.
|Valli Little in action @ Williams Sonoma - Bondi|
Whisk 300ml of the cream to soft peaks, then fold into the cream cheese mixture until well combined. Spoon over the biscuit base then refrigerate for 4 hours.
To serve, whisk remaining cream (200ml) into soft peaks and spoon over the top of the mixture and decorate with shaved chocolate and hazelnuts.