Bonus - Nutella Cheesecake

Method

• • Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.

  • In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.

  • Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.

Addition - Salted Caramel Sauce for the truly naughty - Jamie Oliver Style

Ingredients - Link

• 80ml water

• 250g golden caster sugar (fair trade if possible)

• 1 tsp vanilla bean extract

• 120ml double (heavy) cream

• 25g unsalted butter

• Pinch good-quality sea salt

Method

Put a medium, non-stick pan over a high heat and pour in the water. Carefully pour in the sugar and bring it to the boil. Cook for 3-4 minutes, or until the sugar starts to turn golden brown – you don’t need to stir but you can gently swirl the pan to make sure all the sugar melts.

Once the sugar has melted and bubbles form all over the surface, take the pan away from the heat. Mix the vanilla bean extract into the double cream and carefully pour it into the pan (be careful to avoid hot splashes). Whisk in the butter and add a good pinch of sea salt.

Leave the salted caramel to cool and transfer into a sterilized jar – it will keep in the fridge for up to two weeks.

To use the caramel sauce, either warm up slightly, adding a little water to thin if required, or simply spoon it into a hot liquid, such as milk.