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Nutella Cheesecake Slice

Dissolve 3 teaspoons gelatin in 3 tablespoons boiling water.  Set aside to cool.

In a food processor blend together until crumbed.
200 grams milk chocolate digestive biscuits
10 plain wine biscuits
Add 2 Tablespoons Nutella from a newly opened 400 gram jar.
Add 60 grams of cooled melted butter.
Pulse again to blend.

Press moist mixture into a lined slice dish. Refrigerate while preparing topping.

Using the processor again mix:
2 x 150 pots of cream cheese
The rest of the jar of Nutella
and 1 tablespoon icing sugar.
Add the cooled gelatin.
Mix again.
Spread onto base. 

Top with 3/4 cup chopped toasted hazelnuts.
Dribble with a simple chocolate ganache made from 1 cup chocolate melts and 1/4 cup cream that has been melted together.



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