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Title: Hazelnut Cheesecake
Categories: Freezer Dessert Cheesecake Cheese
Yield: 8 Servings
| 200 | g | Biscuits, chocolate, plain |
| 1/3 | c | Nuts, hazelnuts, ground |
| 125 | g | Butter melted. |
| 750 | g | Cheese, cream softened. |
| 4 | Eggs lightly beaten. | |
| 1 | c | Sugar, castor |
| 1 | c | Nuts, hazelnuts-toasted. |
| 1/2 | c | NUTELLA spread |
| Cocoa powder | ||
| Strawberries halved, for decoration. |
Lightly grease a 22cm spring-form tin.
Blend or process biscuits until finely crushed. Combine biscuit crumbs, ground hazelnuts and butter in a small bowl. Press crumb mixture evenly over base and up side of prepared tine. Cover; refrigerate for 20 minutes.
Beat cream cheese in a bowl with electric mixer until smooth.
Beat eggs and sugar in a bowl for about 5 minutes, or until thick and pale. Add cream cheese in batches, beating well between additions until smooth. Stir in nuts, then Nutella. DO NOT OVER MIX. Pour into prepared tin; place on an oven tray.
Cook in a moderately slow oven, 160^C, for about 1 1/4 hours, or until firm. Cool in oven with door ajar. Serve cheesecake dusted with sifted cocoa and halved strawberries.
from WOMAN'S DAY / JUNE 1 1998 by BARBARA NORTHWOOD typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 07-03-98 (05:54) Doc's Place Bbs Online. (253) Cooking
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