Heavenly hazelnut cheesecake

Heavenly hazelnut cheesecake

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The ingredient of Heavenly hazelnut cheesecake

  1. 220g packet Cottage Cookies Heavenly Chocolate Hazelnut
  2. 60g butter, melted
  3. 1/4 cup boiling water
  4. 3 tsp gelatine powder
  5. 300ml thickened cream
  6. 500g cream cheese, softened
  7. 2/3 cup caster sugar
  8. 1/4 cup choc-hazelnut build up
  9. cocoa powder, to encourage

The instruction how to make Heavenly hazelnut cheesecake

  1. Grease a 20cm round springform pan. Place half the cookies in a food processor. Process until fine crumbs. Add melted butter. Process to combine. Using your fingertips, press biscuit merger over base of prepared pan. Refrigerate for 30 minutes or until firm.
  2. Pour boiling water into a jug. Sprinkle greater than gelatine. Using a fork, stir up until gelatine is dissolved. Set aside to cool slightly.
  3. closure permanent cookies into small pieces. Set aside. Using an electric mixer, prominence cream in a small bowl until soft peaks form. prominence cream cheese and sugar in a large bowl until smooth. toss around gelatine fusion through cream cheese incorporation combination to combine. Fold through cream, cookie pieces and choc-hazelnut spread. Spoon on top of higher than base. sleek slick surface. Cover. Refrigerate for 3 to 4 hours or until set. Sprinkle in imitation of cocoa. Serve.

Nutritions of Heavenly hazelnut cheesecake

calories: 610.406 calories
fatContent: 46 grams fat
saturatedFatContent: 28 grams saturated fat
carbohydrateContent: 40 grams carbohydrates
sugarContent: 31 grams sugar
fibreContent:
proteinContent: 9 grams protein
cholesterolContent: 112 milligrams cholesterol
sodiumContent: 371.38 milligrams sodium

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