Milk Chocolate and Hazelnut Cheesecake
Posted on June 30 2020
There’s nothing better than a decadent and delicious baked cheesecake topped with creamy milk chocolate. We’ve used our much-loved Hazelnut Milk Chocolate for the topping, and trust us, you’re going to want to try this one. Serve with a cup of coffee or tea and a comfy couch and good book.
Serves 8 to 12
250g digestive biscuits
150g butter, melted
500g cream cheese, at room temperature
3/4 cup (165g) caster sugar
2 tablespoons plain flour
1 teaspoons vanilla bean paste
1 teaspoons lemon zest (finely grated)
1 tablespoon lemon juice
300g sour creme (Crème fraîche)
3 tablespoons of cream
Method for cheesecake
Preheat oven to 150C. Grease and line the base and side of a 20cm (base measurement) springform pan.
Crush biscuits finely (we use a food processor). Add the butter and mix until well combined. Spoon into the pan. Spread over the base and sides of the pan. Place in fridge for 30 mins to chill.
In a bowl add cream cheese and sugar. Beat (with a electric beater) until smooth. Add flour, vanilla, lemon zest and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined. Pour into base.
Place pan on a baking tray. Bake for 1 hour or until just set. Turn oven off. Cool in oven, with door ajar, for 2 hours. Chill for 3 hours before adding the chocolate topping.
Method for chocolate topping
Break up the Chocolate and Love Milk Hazelnut bar and add into a saucepan and put it on the stove on a low heat.
Add 3 spoons of cream.
Let it melt a little then mix the cream into the chocolate.
Take it off the heat once it has melted.
Spoon evenly over the cheesecake.
Let it set for 5-10 mins before serving.