My Hazelnut Cheesecake recipe is perfect for those getting involved in The Great Blooming Tea Party fundraising this month, especially if you’re not a keen baker
This Hazelnut Cheesecake is quick, easy and bloody scrumptious. You don’t even need an oven. It can’t possibly go wrong…
So, if you’re office is supporting the Marie Curie charity at the end of June or your Aunt Judith has invited you round on a Saturday afternoon, fear no more. Knock the socks off every last one of them with this number.
It’s a recipe I pinched off old Nigella but have tweaked and added my own twists ever since. Making me wholeheartedly believe I’ll be appearing on Sunday Brunch in the very near future…
So! For this you’ll need to following:
- A 20cm Springform Tin
- 300g Nutella
- 150g Chopped Hazelnuts
- 300g White Cooking Chocolate
- 500g Mascarpone Cheese
- 200g Plain Digestives
- 1 Tbsp Ground Ginger
- 2 Tbsp Melted Butter
- 2 Vanilla Pods
Grab a big bowl, and pop in your digestives. Get the end of a rolling pin, a mallet, your partner’s face… anything, and smash up the biscuits until they look like fine breadcrumbs. Once crushed add in the powdered ginger and 50g of the chopped hazelnuts.
You can chop your own if you want, but this whole recipe is perfect for the lazy, i.e. me.
Mix the three ingredients well and then add your melted butter. It should start and stick together, which is perfect – time to make your base.
Pour the base mixture into your tin and press down with the back of a spoon until it’s all tightly packed in. Done? Great, stick it in the freezer whilst you prepare the next layer!
Break up your white chocolate into chunks and melt au bain marie. I do it this way as it’s less likely to burn but if you prefer you microwave, knock yourself out.
Whilst you’re waiting, run a sharp knife down your vanilla pods, lengthways. Then scrape out the insides ready to add to your chocolate once it has melted. You’ll also add another 75g of your chopped hazelnuts to the melted chocolate along with the vanilla.
Add to the chocolate 250g of mascarpone cheese and give it a good whisk until thick and smooth. Pour the white chocolate layer over the base and pop back in the freezer for around 20 minutes.
The final layer is simple. Everyone’s favourite hazelnut spread – Nutella! You can use any other brand, it’ll work exactly the same, but you may have a screw loose.
Mix your 300g Nutella in the remaining 250g of mascarpone and once the white chocolate layer is set, pour your Nutella mix over the top.
I always add the remainder of the chopped hazelnuts and anything else you want to chuck on the top to make it look pretty.
Back into the freezer for another 20 minutes or in the fridge overnight should do the trick.
And there you go. The best little Hazelnut Cheesecake you’ll ever eat. Not that I’m blowing my own trumpet or anything…
Let me know if you give this a try at The Blooming Great Tea Party, drop me a tweet @ProperScrummy
Lots of love, LB x
The Great Blooming Tea Party is a fundraising event in support of Marie Curie. Join the party and sign up to host your own tea party between 23rd and 25th June 2017. You can grab your free fundraising pack here.