Chocolate-hazelnut cheesecake

SERVES 10 PREP TIME 30 MINUTES COOK TIME 2 HOURS (+ STANDING AND REFRIGERATION TIME) FIVE INGREDIENTS

500g cream cheese

250g Delta Cream chocolate biscuits

½ cup (110g) caster sugar

750g jar chocolate-hazelnut spread 3 eggs

STAPLES

80g butter

1 Grease a 20cm springform pan; line base and side with baking paper. Preheat a 5.5-litre (22-cup) slow cooker on HIGH. Make sure the pan fits in the slow cooker insert without touching the side; remove pan. Place a wire rack in the slow cooker insert. If you don’t have a rack that will fit, tear off 1m foil; scrunch together to form a level ‘rack’ in the slow cooker.

2 Cut cream cheese into cubes; leave to soften at room temperature for 20 minutes. Microwave chopped butter in a microwave-safe bowl until melted.

3 Process biscuits until fine crumbs form. Add butter; process until combined. Press into base of lined pan; smooth surface with a spoon. Place in freezer for 5 minutes while preparing filling.

4 Meanwhile, process cream cheese and sugar in clean food processor until smooth and combined. Add 1½ cups (500g) of the chocolate spread; process again until combined. With motor operating, add 1 egg at a time; process until combined.

5 Add 1 cup (250ml) water to slow cooker. Pour batter into pan; place on rack or crumpled foil. Cover slow cooker insert with a clean tea towel, then replace cooker lid, tucking over the tea towel to wrap the lid.

6 Cook, covered, on HIGH for 2 hours. Turn slow cooker off; stand cheesecake inside covered cooker for 1 hour. Remove cheesecake; refrigerate until 30 minutes before serving.

7 Combine remaining chocolatehazelnut spread with ⅓ cup (80ml) boiling water in a heatproof bowl; whisk until smooth. Add more water, if needed, for a thinner sauce.

8 Serve cheesecake drizzled with sauce.

Store it: Refrigerate cheesecake and sauce in separate airtight containers for up to 3 days. Recipe is not suitable to freeze.