Hazelnut Cheesecake
Ingredients
Base
1 cup hazlenuts
250gm digestive biscuits
150g very soft butter
1/3 cup rolled oats
2 tablespoons cocoa powder
1 teaspoon vanilla essence
1/4 teaspoon salt
Filling
500g cream cheese
1 cup hazlenut spread
1 1/2 cups cream
Topping
3/4 cup whipped cream
1/3 cup dark chocolate
Directions
Remove cream cheese from fridge 30 minutes or so prior.
Preheat oven to 180 C and roast hazlenuts for 8-10 minutes.
Massage hazlenuts to get skins off.
Set aside 1/3 of the hazlenuts for topping, and place the rest of them into food processor with other base ingredients.
Pour base ingredients into tin and flatten.
In a large mixing bowl, beat the cream cheese on medium speed until smooth. Add the chocolate hazlenut spread and beat on low to combine evenly.
Whip the cream to soft billowy peaks in medium mixing bowl.
Add whipped cream to the cream cheese mixture and fold gently until combined evenly.
Scrape on top of prepared base and smooth out with spatula.
Cover and refridgerate for at least six hours, or overnight.
Just before serving, prepare whipped cream topping, hazlenuts and chocolate.
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