No Bake Mini Lotus Biscoff Cheecake

These mini beauties were another part of my birthday celebrations as well Brooklyn Blackout Cake.
 
I adore these biscuits and their lovely caramel taste. I usually call them hairdresser biscuits, as you generally get them from there when you’re getting your hair did! Also I know it’s one of my aunts favs who wouldn’t be eating the chocolate cake so an extra bonus!
 
I really fancied having cheesecake, I think I had it the week or two before and it made me realise how much I’ve missed it. Note to cheesecake: I won’t leave it too long to make you again :). I love cheesecakes they are such an amazing dessert and can be made in so many different ways.
 
BUT hello, can you imagine when I found this recipe…cheesecake + lotus biscuits, this combo is just too much! couldn’t handle how incredible it will be. I can’t tell you how excited I was to try and obviously tasting the damn thing. It didn’t disappoint either, I really liked the taste, it was creamy, rich, smooth with slightly crunchy bits and the caramel taste came through really well. 
 
The cheesecake is simple to make it has cream cheese obvs, and the other usuals but the one distinctive ingredient is lotus biscoff spread, if you haven’t tried this bad boy then you’re missing out but it’s so darn calorific, can you imagine crushed biscuits in a jar!!! lol calories on top of calories…it’s very much a treat and when you think Nutella is pretty bad this just tops it!
 
I would definitely make it again as everyone loved it, so if you want to make a dessert that’s simple and is absolutely yummy this is the one!
 

No Bake Mini Lotus Biscoff Cheecake
Yields 18
A totally creamy, caramel, no bake cheesecake which is absolutely yummy.
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Base
  1. 150g - Digestives
  2. 150g - Lotus/Biscoff Biscuits
  3. 150g - Butter, Melted
Cheesecake
  1. 560g - Philadelphia Cream Cheese at room temp
  2. 1 tsp - vanilla bean extract
  3. 100g - sifted icing sugar
  4. 300ml - Double Cream* (I would buy a larger tub if your going use it for decoration)
  5. 250g - Lotus Biscoff Cookie Butter (crunchy or smooth)
Optional
  1. Whipped Cream
  2. Lotus Biscuits!
Instructions
  1. 1. In a food processor (or bashing them in a zip lock bag) blitz both of the biscuits for the base in until they resemble fine crumbs. Mix with the melted butter and press down firmly into either a 8″ deep springform tin or the mini lose base tin.
  2. 2. In a stand mixer or hand mixer whip the double cream until it reaches stiff peaks and empty into a bowl.
  3. 3. Using the same mixing bowl (no need to wash) whip the cream cheese, vanilla, icing sugar and cookie butter until smooth, then fold in the double cream, until its thick and holds itself completely.
  4. 4. Divide the mixture evenly over each biscuit base/or entire 8" tin and chill in the fridge for at least 5-6 hours, but I personally prefer overnight.
  5. 5. Once chilled, remove from tin carefully. Then to decorate whip the cream until stiff peaks and using a 1M wilton pipe the a swirl on each cheesecake. Add a half broken biscuit, biscuit crumbs and drizzle some melted lotus cookie butter over.
  6. 6. Keep refrigerated when not eating, and should last 4 days in the fridge covered, depending on the date on the cream/cream cheese.
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Salted Caramel Cheesecake

salted caramel cheesecake

I wanted to make this for my cousin who’s house I was staying at.

A long while ago, my cheeky cousin as my sister in law would describe him, asked me one day to make a salted caramel cheesecake and he did get a telling off!!! What she didn’t realise was that it’s so much easier for me to bake something that someone wants to eat rather then thinking what shall I make? Anyway remembering that day I just knew what I wanted to bake which was great, I thought. 

When I envisioned this salted caramel cheesecake, I wanted it to include a caramel sauce within the cheesecake as well as being on top. So, was this recipe easy to find, NO not particularly. Most of the salted caramel cheesecakes are based around a vanilla based cheesecake with salted caramel sauce on top. 

Butttt……..luckily I found one, and even better it was very simple to make! wohooo result.

I was however very heartbroken with this cheesecake, as I had issues, very big issues I might add. The issue was in taking the cheesecake out from the tin. The base came apart and broke! I was so disheartened and it really looked like a patch job. Luckily my cousin was fine with it but I wasn’t. I usually don’t use these huge tins as I prefer small individual tins, so this has put me off from making cheesecakes in these huge springform tin now! I do think there are slight adjustments I need to make to make this exceptional and it was just lacking that oomph! Next time I would add a lot more caramel sauce on the top and a bit more salt as that didn’t come through. Also I would add some caramel sauc on the base of the cheesecake too. Apart from that the cheesecake was super simple to make.

salted caramel cheesecakesalted caramel cheesecake2salted caramel cheesecake3salted caramel cheesecake4salted caramel cheesecake5salted caramel cheesecake6 

Salted Caramel Cheesecake
Salted caramel gooey cheesecake
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Prep Time
25 min
Cook Time
1 hr 15 min
Prep Time
25 min
Cook Time
1 hr 15 min
For the base
  1. 225g - digestive biscuits
  2. 110g - unsalted butter
For the cheesecake
  1. 560g - Cream cheese, softened
  2. 300ml - Creme Fraiche
  3. 1 cup - packed light brown sugar
  4. 1/4 cup - salted caramel sauce
  5. 1 tsp - vanilla extract
  6. 4 - large eggs, room temperature
For the base
  1. 1. Start by lining and greasing a 10" spring form pan or mini spring form tin.
  2. 2. In a food processor or zip lock bag grind/bash the biscuits until they form crumbs. Place in the fridge to set.
  3. 3. Preheat oven to 160°C. Wrap foil tightly around pan to form a barrier against water. Foil should come as high up pan as possible all the way around.
  4. For the cheesecake.
  5. 1. In a stand mixer add the brown sugar and blend until clumps are removed, add the caramel and mix again until smooth. Add the cream cheese and sour cream until combine then mix in vanilla. Add eggs, one at a time – on low – blending gently after each addition, don’t over mix.
  6. 2. Pour into prepared crust and place into a large roasting pan.
  7. 3. Pour boiling water carefully outside pan, creating a hot water bath. Make sure the water level is below the top of the foil.
  8. 4. Bake for 70 – 80 minutes, checking frequently. Cheesecake is done when outside stops jiggling*
  9. 5. Leave to cool in the fridge preferably overnight.
  10. 6. Top with additional salted caramel sauce.
Notes
  1. *For best results leave the cheesecake to cool in the oven.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Spiced Pumpkin Cheesecake with Spiced Cream

pumpkin cheesecake9

Autumn is fully upon us.

When I think of Autumn I think of colours, warmth and spice. I love walking through crunchy leaves that have fallen from trees with their vast array of orange, red and yellow colours. Autumn also makes me think of spice and warmth as the nights starts to get chilly all I can think of having is some hot comforting soup. 

Pumpkin is a very autumnal vegetable and when autumn arrives I always attempt to make something sweet with pumpkin. I have previously made pumpkin scones and pumpkin strudel with molten chocolate, both were so delicious. I always have been interested in pumpkin pie, I did make one when I was younger but it didn’t turn out well :s. maybe one day I will aim to make another.

When I make pumpkin recipes I do prefer that the pumpkin doesn’t taste so raw, I like the pumpkin to be sweet but not too sweet just sweet enough to take the taste of pumpkin away. I also like there to be enough spice. 

I really enjoyed these cheesecakes they were full of spice (I added a lot more), the texture was soft and moist and were generally yummy!

The only downside I would say was I just had enough mixture to make 12 mini cheesecakes, I prefer there to be a bit more mixture so they are taller. When I make these again I will have to adjust the cheesecake mixture so I can get a lot more mixture from it. 

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Spiced Pumpkin Cheesecake
Yields 12
Mini spiced pumpkin cheesecakes, delicious and smooth
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Prep Time
30 min
Cook Time
12 min
Prep Time
30 min
Cook Time
12 min
For the crust
  1. 12 - Oreo cookies (whole)
  2. 1/2 tbsp - caster sugar
  3. 30g - unsalted butter, melted
For the cheesecake
  1. 280g tub - Philadelphia cream cheese, softened
  2. 3/4 cup - brown sugar packed
  3. 1/2 cup - pumpkin puree
  4. 1 large egg - room temperature
  5. 1 tbsp - Greek yogurt or sour cream
  6. 1 tsp - pure vanilla extract
  7. 2 tsp - pumpkin pie spice
For the spiced whipped cream
  1. 300ml - double cream
  2. 3 tbsp - icing sugar
  3. 2 tsp - pumpkin spice
Instructions
  1. 1. Preheat the oven to 175°C and tin and grease a mini tin.
For the base
  1. 1. Process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 5 minutes. Set on a cooling rack while the filling is prepared.
Prepare the cheesecake filling
  1. 1. Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the brown sugar, pumpkin, Greek yogurt or sour cream, egg, vanilla, pumpkin spice, and beat until smooth and well combined, don't over mix.
  2. 2. Divide the filling evenly between the 12 cavities. Bake on the middle rack of the oven for about 12-15 minutes or until set but just a bit wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably. Cool completely in the refrigerator for a minimum of 2 hours or overnight.
Prepare the whipped cream
  1. 1. In the stand mixer whip the cream, sugar and spice until it forms stiff peaks. Decorate to your liking and dust with extra spice.
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Ferrero Rocher Cheesecake

I was craving cheesecake and ferroer roche chocolate, so you guessed it, I made a Ferroer Roche cheesecake!

I scowered the internet in pursuit of finding my envisioned recipe but most of them weren’t all chocolate, they were a vanilla cheesecake with ferrero bits inside, noooooo my dream ferroer cheesecake wasn’t pictured like that. I thought, why don’t  use my recipe for my black forest cheesecake (which I have made a few times and is a success) and omit the topping and add some crushed ferroers in the mix, what a brilliant idea, if I do say so myself! As this was an experiment I didn’t mind if it didn’t work out, but luckily it did work out. The only thing I would change is increase the amount of crushed Ferreros or I could add some hazelnuts in, instead. I felt it lacked that extra bite and texture I was after. 

This is good for those who are lovers of chocolate, it’s quite rich for some but I could eat it in one sitting.

Well, at least my family and one of my friends really enjoyed it and that’s the main thing!

I would make it again but next time I will adjust the recipe slightly to make it that extra bit special.

Ferrero-cheesecake Ferrero-cheesecake2 Ferrero-cheesecake3 Ferrero-cheesecake4 Ferrero-cheesecake5 Ferrero-cheesecake6 Ferrero-cheesecake7 Ferrero-cheesecake8 Ferrero-cheesecake9 Ferrero-cheesecake10
Ferrero Roche Cheesecake
Yields 9
Indulgent Ferrero Roche Cheesecake
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
Ingredients
  1. For the base
  2. 8 - Oreo cookies (whole)
  3. 1/2 tbsp - caster sugar
  4. 40g - unsalted butter, melted
  5. For the Cheesecake
  6. 2/1/2 ounces - chocolate, finely chopped
  7. 230g - cream cheese, at room temperature
  8. 73g - caster sugar
  9. 1/4 cup - cocoa powder
  10. 1 - egg at room temperature (I used medium)
  11. 4 - crushed Ferrero Roches
For the decoration
  1. Nutella
  2. Ferrero Roches
  3. Some chopped Hazelnuts
Instructions
  1. 1. Preheat oven to 175°C. Butter a 9-inch round springform pan or a mini Victoria sponge tin set aside.
  2. 2. Place the chocolate in a ban marie to melt and stir occasionally once melted, leave to cool.
  3. 3. Whilst that is melting, make the base. Either process the cookies and sugar in a food processor until ground into fine crumbs or bash in a bag. Then add the melted butter. Press the crumb mixture evenly into the bottom of the prepared pan. Bake until the crust is set, about 8 minutes. Set on a cooling rack while the filling is prepared.
  4. 4. Place the cream cheese, sugar and cocoa powder in a stand mixer bowl beat together until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl before adding another. Add the cooled, melted chocolate and crushed ferrero roches beat until just combined. Using a rubber spatula to give it a final mix (the batter will be on the thick side) and pour the filling over the crust, smoothing the top into an even layer.
  5. 5. Bake until the center just barely wiggles when moved and the top looks dry, about 15-20 minutes. Cool for 5 minutes, then run a thin knife between the cake and the sides of the pan to loosen. Transfer the cheesecake to the refrigerator and chill, uncovered, overnight.
For decoration
  1. Place a thick layer of Nutella on top of the cheesecake and add some chopped hazelnuts and the top off with a Ferrero Roche.
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Mini Baked Vanilla Cheesecake with Strawberry Sauce

We had quite a few punnets of strawberries left over and had guest coming round. I wasn’t sure what to make but thought of making mini baked vanilla cheesecake with a strawberry sauce topping. I have made a few cheesecakes in my time, I do find them to be a very indulgent and very satisfying dessert, most people I know do like cheesecake but I know it’s not to everyones taste.

I used my recipe for the pistachio cheesecake I made to make this cheesecake, I really liked that recipe and my cheesecake worked well so I just tweaked it to fit this vanilla cheesecake. The cheesecakes turned out really well and the guests really liked it too, which I was pleased about. There was even enough for them to take home.

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Mini Baked Vanilla Cheesecake with Strawberry Sauce
Yields 12
An amazing mini baked vanilla cheesecake with a luxurious strawberry topping.
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
For the base
  1. 130g - digestive biscuits
  2. 40g - unsalted butter
  3. 1 tbsp - sugar
For the filling
  1. 375g - cream cheese at room temperature
  2. 125g - sour cream at room temperature
  3. 100g - caster sugar
  4. 2 - medium eggs at room temperature
  5. 2tsp - vanilla extract*
For the strawberry sauce
  1. 1 cup - strawberries sliced and cubed
  2. sugar to taste (try strawberries first and adjust accordingly)
  3. 1 tsp - lemon juice
For the base and cheesecake
  1. 1. Grease and line a 12 cup base tray.
  2. 2. In a microwavable bowl add the butter and cook for 1min or until butter is totally melted. Meanwhile break the biscuits down and in a food processor process until fine. Place in bowl with butter add the sugar and mix until combined.
  3. 3. Place over 11/2 tablespoons of the base mixture into the 12 cup pan. Then place in the fridge to cool whilst making the cheesecake mix.
  4. 4. Preheat the oven to 160°C. In a stand mixer or hand mixer add the cream cheese and sour cream and beat, add the sugar, vanilla extract and beat until combined. On low speed add the eggs, one at a time, scraping sides after each additions. Do not overmix. Transfer batter to the prepared pan and tins .
  5. 5. Bake for 20-25 minutes. Turn oven off and leave the oven door slightly ajar, let cheesecakes cool in the oven for 2 to 3 hours then place in the fridge to cool completely before serving.
For the strawberry sauce
  1. 1. Place all the ingredients in a saucepan and bring to the boil and then let it cook for about 20-30mins.
  2. 2. Leave to cool before placing on top of cheesecakes.
Notes
  1. *Please use really good vanilla extract here it will make such a difference.
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Pistachio Cheesecake

I am a real fan of nuts and pistachios are one on my favs but as they are quite pricey they are mainly a treat when baking. These didn’t use as much nuts as I expected only 80g and little extra for the brittle. I love the taste of pistachios, they give off such an exotic vibe, their vibrant green colour it’s so beautiful and they have such a lovely distinctive flavour.  

These cheesecakes didn’t look that vibrant but the pistachio brittle did finish it off.

The flavour was quite subtle, next time I think I would add a lot more pistachios in. The original recipe did call for lime zest and juice I didn’t use this as there was sour cream in the mix and I thought this would give the cheesecake a sour taste, I have usually used double cream in cheesecakes and not sour cream so wasn’t sure how this would turn out. I thought by adding the lime would encourage that sour taste and I didn’t want the cheesecake to be overpowered by the taste of lime. 

In the end the cheesecakes didn’t taste sour I couldn’t taste the sour in the cheesecake. Next time I think I would add the lime to give it that extra lift.

The cheesecakes texture came out better then I expected as I found the mixture a little runny compared to other baked cheesecakes I’ve made. They are a very elegant and sophisticated desert and a real treat I will be making them again. 

pistachio cheesecake
 
 
 
pistachio cheesecake2
 
 
Pistachio Cheesecake
Yields 12
Mini tasty Pistachio cheesecake with pistachio brittle
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Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
Ingredients
  1. For the base
  2. 130g - digestive biscuits
  3. 40g - unsalted butter
  4. 1 tbsp - sugar
  5. For the filling
  6. 375g - cream cheese at room temperature
  7. 125g - sour cream at room temperature
  8. 100g - caster sugar
  9. 2 - medium eggs at room temperature
  10. 80g - pistachio finely ground
  11. For the brittle
  12. 1 cup - sugar
  13. 1/4 cup - water
  14. 1/4 cup - pistachios (chopped if you want)
For the base and cheesecake
  1. 1. Grease and line a 12 cup base tray.
  2. 2. In a microwavable bowl add the butter and cook for 1min until butter in totally melted. Meanwhile break the biscuits down and in a food processor process until fine. Place in bowl with butter add the sugar and mix until combined.
  3. 3. Place over 11/2 tablespoons of the base mixture into the 12 cup pan. Then place in the fridge to cool whilst making the cheesecake mix.
  4. 4. Preheat the oven to 160°C. In a stand mixer or hand mixer add the cream cheese and sour cream and beat, add the sugar and beat until combined then add the ground pistachio and mix well. On low speed add the eggs, one at a time, scraping sides after each additions. Do not overmix. Transfer batter to the prepared pan and tins .
  5. 5. Bake for 25 minutes. Turn oven off and leave the oven door slightly ajar, let cheesecakes cool in the oven for 2 to 3 hours then place in the fridge to cool completely before serving.
  6. For the brittle
  7. 1. In a heavy based pan (not non-stick). Add the sugar and water in heavy small saucepan over until it comes to a deep amber colour, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Stir nuts (I chopped mine) into caramel and immediately pour onto prepared sheet. Working quickly and carefully (caramel is very hot and hardens fast), press tip of small knife into edges of caramel and gently stretch in all directions to form very thin sheet, approximately 12 by 10 inches. Cool brittle completely, then break into pieces.
  8. Break brittle into irregular pieces.
Adapted from My Bare Cupboard
Adapted from My Bare Cupboard
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Mini cherry cheesecake

Cheesecake is a family fav dessert of ours. I do think it’s a very good dessert something which you can’t really go wrong with and generally most people like it (generally!!). The non-baked one are generally really easy to make and quick. I usually don’t make baked cheesecakes as much.

I brought a jar of cherries and didn’t know what to do with them so I thought why not make a cherry cheesecake. I have taken a very old recipe of cheesecake that I have used over and over again, it’s an actual lemon one and I had given that same recipe to a number of my relatives as they loved it too! I used this recipe as a base for this cherry cheesecake but I adapted it and made it more cherrylike. It however didn’t turn out how I expected as the cherries itself were not that great, they were not juicy as I thought or as flavoursome as I wanted. I ended up adding some cherrie compote into the mix to give it that extra kick but that did make the cheesecake a tad sweet.

The cheesecake overall needed more cherry flavour and I think due to the cherries from the jar not being very flavourful was the main reason the flavour didn’t come out. I need to work on this cheesecake and make it taste as good as the lemon one! I do think that next I will buy a really good jar of cherries and it will sort out the problem so give it a try but make sure the cherries you buy are of good quality. 

Mini-cherry-cheesecake4Mini-cherry-cheesecake3Mini-cherry-cheesecake2Mini-cherry-cheesecake5

Mini cherry cheesecake
Yields 12
Mini cherry cheesecake with cherries and cherry compote
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 350g - cream cheese
  2. 110g - digestive biscuits
  3. 50g - butter
  4. 50g - caster sugar
  5. 150ml - double cream
  6. 1 - jar of cherries (drained)
  7. 2 tsp - cherry compote
Instructions
  1. 1. Place all the biscuits in a thick sandwich bag and bash with a rolling pin until it resembles crumbs.
  2. 2. Melt the butter in a saucepan and mix in the crushed biscuits and brown sugar.
  3. 3. Press the mixture into either a 8" loose base tin or mini tin with lose bases, press the mixture down and then place in the fridge to chill in the fridge while you make the topping.
  4. 4. Beat together the cream cheese, castor sugar, cherries and cherry compote until smooth and creamy.
  5. 5. Whip the double cream until you have soft peaks.
  6. 6. Mix together the cream cheese mixture and the cream.
  7. 7. Divide the mixture between the base or bases and chill for a couple of hours or overnight.
Notes
  1. It's important to allow time for refrigerating I usually make this overnight but 4 hours should be enough.
  2. I reduced the amount of sugar in this recipe so that it wasn't as sweet, but taste and add more if needed.
  3. I added chocolate sauce over the cheesecakes as I think chocolate and cherry works well together.
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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Totally Delish Nutella Cheesecake

As my love of Nutella continues to grow and grow I was very happy to come across this recipe. It was ever so simple and easy to make it was soooooooo even better wohooo.

I actually didn’t choose this recipe! my mum did (from a long list), I made it for her birthday. This was part 1 of her birthday cakes, I also made an eggless tiramisu, that was part two.

This cheesecake was really delicious and very indulgent, it might be rich for some but I could handle it and anyway people can have a small slice if they can’t handle it. I’ve got to say I would defo make this cheesecake again it was really yuumy and of course the nutella helped so much! even thinking about it makes me tempted to make it again.

I added extra chocolate sauce and roasted chopped hazelnuts. I actually didn’t realise we had hazelnuts until after and it was needed in the cheesecake mixture oops! o well I added it on top and it gave a nice finish.
Totally-Delish-Nutella-CheesecakeTotally-Delish-Nutella-Cheesecake2Totally-Delish-Nutella-Cheesecake3Totally-Delish-Nutella-Cheesecake4Totally-Delish-Nutella-Cheesecake5Totally-Delish-Nutella-Cheesecake6

Totally Delish Nutella Cheesecake
Yields 12
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Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 250 g - digestive biscuits
  2. 75 g - soft unsalted butter
  3. 400 g - jar nutella (at room temperature)
  4. 100 g - chopped toasted hazelnuts - I didn't add
  5. 500 g - cream cheese (at room temperature)
  6. 60 g - icing sugar (sifted)
  7. Handful of hazelnuts (optional)
  8. Chocolate sauce (optional)
Instructions
  1. 1. Line the bottom of a 9" spring form pan with greaseproof paper.
  2. 2. In a medium microwave proof bowl add the butter and melt for 1min or more until the butter is fully melted. In a thick zip up plastic bag add the digestive biscuits and bash it with a rolling pin until it resembles crumbs. Add the biscuit crumbs to the butter and mix until combined. Press the mixture into the spring form pan and place in the fridge.
  3. 3. In another bowl beat the cream cheese and icing sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
  4. 4. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Leave to set over night.
  5. 5. If using chocolate sauce scatter it over the cheesecake.
  6. 6. Place the hazelnuts in a frying pan and dry fry until slightly coloured. Chop the hazelnuts and then place them over the chocolate sauce.
  7. 7. Cut up and indulge.
Adapted from My bare cupboard
Adapted from My bare cupboard
Love. Eat. Sleep. Food http://loveeatsleepfood.com/
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