A de­li­cious Christ­mas treat; dec­o­rate sim­ply or embellish lav­ishly. We’ve used chopped hazel­nut cho­co­lates, fresh straw­ber­ries and freeze-dried straw­berry pow­der with a dust­ing of ic­ing sugar

Dish - - CONTENTS -

Baked Dark Choco­late and Hazel­nut Cheese­cake.

BASE 200 grams dark choco­late di­ges­tive bis­cuits

50 grams roasted hazel­nuts

⅓ cup melted but­ter FILL­ING ½ cup cream

200 grams dark choco­late, 68 per cent co­coa, well chopped ⅓ cup Nutella ¼ tea­spoon sea salt

1 ta­ble­spoon hazel­nut liqueur

500 grams cream cheese at room tem­per­a­ture

½ cup caster sugar 2 large eggs, size 7

for dec­o­rat­ing ideas see Cook’s note Pre­heat the oven to 150°C, not fan bake.

Grease a 20cm spring­form cake tin and line the base and sides with bak­ing pa­per.

BASE: Put the bis­cuits and nuts in a food pro­ces­sor and blend un­til fine crumbs.

Add the but­ter and pulse to com­bine. Tip into the tin and press down firmly to form an even layer. Chill while mak­ing the fill­ing.

FILL­ING: Put the cream in a saucepan and heat to just be­low the boil. Take off the heat and add the choco­late, Nutella and salt.

Leave for 2 min­utes then whisk un­til smooth. Stir in the liqueur. Cool un­til luke­warm. Beat the cream cheese un­til light and airy. Beat in the sugar then the eggs. Add the just warm choco­late and, us­ing a large metal spoon, gen­tly but thor­oughly fold to­gether.

Tip into the tin and smooth the top. Bake for about 1 hour un­til just set but still with a slight wob­ble in the cen­tre. It will firm up on cool­ing. Turn off the oven and fully open the door, leav­ing the cheese­cake in­side un­til the oven is cool. Cover and chill. This is very rich so cut into small por­tions. SERVES 12

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