Sizzling steak with shallot marinade
This delicious marinade adds a sweet, fragrant piquancy to the traditional dish
No-bake chocolate hazelnut cheesecake
- Preparation and cooking time
- Prep:
- Cook:
- plus 6 hrs chilling
- Easy
- Serves 10 - 12
Skip to ingredients
- 140g unsalted butter
- 300g digestive biscuitbroken up
- 500g cream cheesesoftened
- 85g icing sugar
- 300ml double cream
- 1 tsp vanilla extract
- 15 hazelnut chocolates5 roughly chopped, remainder reserved, to decorate
- 4 tbsp hazelnut chocolate spread
- 25g hazelnutsroughly chopped
Nutrition: per serving (12)
- kcal680
- fat56g
- saturates32g
- carbs35g
- sugars21g
- fibre1g
- protein5g
- salt0.7g
Method
step 1
Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
step 2
Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
step 3
Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
