Cadbury Hazelnut Swirl Cheesecake

 

 

Ingredients

· 50 g hazelnuts

· 100 g Marie biscuits

· 50 g butter, melted

· 500 g cream cheese, softened

· ½ cup caster sugar

· 4 tablespoons Hazelnut liqueur

· 3 teaspoons gelatine

· 2 tablespoons water

· 300 ml cream, lightly whipped

· 2 tablespoons milk

· 100 g (4 rows) Cadbury Dark Cooking Chocolate, finely chopped

Method

Roast the hazelnuts on a baking tray in a hot oven for 5-10 minutes. Cool slightly, then place the nuts in an oven bag and rub the husks off.

Finely grind the nuts in a food processor. Add the biscuits and process to fine crumbs. Add the melted butter and mix thoroughly. Press the mixture over the base of a 22 cm spring form pan. Chill.

Beat the cream cheese, caster sugar and hazelnut liqueur until smooth. Soften the gelatine in the water, and then dissolve over hot water or in the microwave. Add the gelatine to the cheese mixture. Fold through the cream.

In a saucepan bring the milk to the boil. Remove from the heat, add the chocolate and stir to melt. Pour the cheese mixture into the prepared pan. Drag a knife or teaspoon through the mixture, filling with the chocolate sauce as you go. Gently swirl with a skewer to give a marbled effect. Chill to set.