Nutella Cheesecake – Team KO – Kyran Rowe (14) and Oliver Bubb (13)

  • 1 pkt Tennis biscuitsimg_1614
  • 1/3 cup (80g) unsalted butter, softened
  • 3/4 cup toasted hazelnuts
  • 2 jars Nutella
  • 500g cream cheese
  • 1/2 cup (80g) icing sugar, sifted
  • 1 slab of white chocolate
  • Handful of blueberries and raspberries
  • A handful of mint
  • 250ml Double thick cream

METHOD

  1. 23cm round sprinimg_1608g form pan with baking paper and set aside.
  2. In a food processor place the biscuits and pulse a few times to make a rough crumb.
  3. Add into the bowl the butter, 1/3 cup of the toasted hazelnuts and 1 tbsp of Nutella.
  4. Process until well combined.
  5. Press crumb evenly onto the pan and flatten using the base of a glass.
  6. Chill while making the topping.
  7. Using a mixer, beat the softened cream cheese with the remaining Nutella and icing sugar until well combined.
  8. Pour over chilled base and smooth top.
  9. Sprinkle remaining toasted hazelnuts over the top and chill in the fridge to set.
  10. Serve straight from the fridge with grated white chocolate, berries and cream

Enjoy! Yum.Me!

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