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Chocolate Hazelnut Cheesecake
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 500 | g | White Wings Biscuit Base |
| 120 | g | Meadow Lea Margarine |
| 20 | mL | Boiling Water |
| 45 | g | Chocolate Powder |
| 500 | g | White Wings Cheesecake filling |
| 45 | g | Nutella |
| 750 | mL | Milk |
Method
Step 1
Starting with the cheesecake base, melt the margarine over the stove and combine into a bowl with the White Wings Biscuit Base and chocolate powder and mix through thoroughly, to a nice smooth consistency.
Step 2
Spray your baking tin with a generous coating of Gold ’n’ Canola oil and place the biscuit base into the tin. Press the crumbs down to get a nice firm base and refrigerate.
Step 3
To make the filling, add the White Wings Cheesecake filling with the milk into the mixer. Start of on a low speed for 1 minute, before increasing to a moderate speed for 3 minutes.
Step 4
Spoon in two full tablespoons of Nutella and the chocolate chips. Fold the mixture through whilst at the moderate speed, and scrape down to ensure the mix is even.
Step 5
Carefully spoon the mixture on to the biscuit base, taking care to protect the aeration.
Step 6
Place into the fridge for two hours.
Step 7
Remove the cake from the tin and garnish with flaked chocolate.
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