Chocolate Cheesecake With Crunchy Hazelnut Swirl

Top off this rich chocolate cheesecake with mini chocolate eggs for a fun Easter touch!

The ingredient of Chocolate Cheesecake With Crunchy Hazelnut Swirl

• 1 cup 100g chocolate biscuit crumbs
• 1 4 cup 25g hazelnut meal
• 80g butter melted
• 500g philadelphia cream cheese softened
• 1 4 cup 55g caster sugar
• 2 teaspoons gelatine dissolved in 1 4 cup 60ml boiling water cooled
• 200g cadbury milk baking chocolate melted cooled slightly
• 1 cup 250ml cream whipped
• 3 4 cup kraft crunchy hazelnut spread
• cadbury mini eggs to decorate

The Instruction of chocolate cheesecake with crunchy hazelnut swirl

• combine crumbs hazelnut meal and butter press into base of a greased 20cm springform pan chill until firm
• use an electric mixer to beat cream cheese and sugar until smooth add gelatine mixture and chocolate then mix to combine fold in whipped cream then pour over chilled base
• microwave hazelnut spread in au00a0bowl for 20u00a0secs spoon over cheesecake then swirl through with a knife to create a marbled effect chill for 3u00a0hours or until set
• decorate with mini eggs to serve
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Nutritions of Chocolate Cheesecake With Crunchy Hazelnut Swirl

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