NUTELLA CHEESECAKE WITH CHOCOLATE MIRROR GLAZE

Canny HiberNation readers will already know we recommend keeping Nutella as a pantry staple. Here’s another reason why.

INGREDIENTS

250g chocolate biscuits, crushed (we used Arnott’s Choc Ripple biscuits)

120g unsalted butter, melted

½ cup (110g) caster sugar

2 tbsp plain flour 500g cream cheese

1 tsp vanilla extract

4 eggs

300ml thickened cream

200g Nutella, or another choc-hazelnut spread

2/3 cup (100g) hazelnuts, roasted, skins removed, crushed

CHOCOLATE MIRROR GLAZE

1 titanium-strength gelatine leaf

120g caster sugar

1 tbsp golden syrup

¾ cup (75g) cocoa powder

¼ cup (60ml) pure (thin) cream

METHOD

1 Preheat the oven to 140C. Grease and line the base and side of a 23cm springform cake pan.

2 Combine crushed biscuits and butter, then press into the base of the prepared pan. Chill for 30 minutes or until firm.

3 Using an electric mixer, beat sugar, flour, and cream cheese for 3-4 minutes until smooth. Add vanilla, eggs and cream, and beat for 1-2 minutes until combined. Add Nutella and beat for 2-3 minutes until smooth. Spread mixture into pan. Bake for 1 hour or until almost set in the centre. Turn off oven. Leave cheesecake in oven, with the door ajar, for 2 hours or until cooled completely. Chill for 1 hour or until set.

4 For glaze, soak gelatine in cold water for 5 minutes to soften. Place sugar, golden syrup and 1/4 cup (60ml) water in a pan over low heat, stirring until sugar dissolves.

5 Bring to the boil, and cook for 1 minute, then whisk in cocoa and cream. Return to medium heat. Cook, stirring, for a further 1 minute or until smooth. Squeeze excess water from gelatine, then add to mixture, stirring until dissolved. Strain and set aside.

6 To serve, pour warm glaze over cheesecake and scatter with hazelnuts.