Cegin S4C

Chocolate cheesecake

Ingredients

  • 100g of chocolate chip cookies
  • 50g of butter
  • 250g cream cheese
  • 25g of icing sugar
  • 140g chocolate hazelnut spread
  • 1/2 tbsp of cocoa powder
  • 75g chocolate spread
  • 30ml double cream
  • 40g of chopped toasted hazelnuts

Method

  1. Blitz the biscuits in a food processor.
  2. Add the melted butter and blitz again.
  3. Tip the buttery biscuits into 2 non stick springform small individual tins. They must be lined with parchment paper.
  4. To make the the filling put the cream cheese and icing sugar in a bowl and whisk with an electric whisk.
  5. Add the chocolate hazelnut spread and cocoa powder and whisk until smooth.
  6. Spoon the mixture over the biscuit with a pallet knife. Cover and chill for 3 hours.
  7. To make the topping place the cream, chocolate in a glass bowl over a saucepan of simmering water.
  8. Leave to melt and the share between the 2 cheesecakes. Top with the chopped hazelnuts.
  9. Chill in the fridge for 1 hour or even in the freezer if you want a quicker result.
  10. Serve and enjoy.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.

Prynhawn Da's puddings