Chocolate and Hazelnut Cheesecake Slice
Ready In: 4 hrs 35 mins
Yields: 18 slices
Ingredients
- 90 g butter
- 1⁄4 cup caster sugar
- 1 cup plain flour
- 2 tablespoons cocoa powder
- 600 g cream cheese
- 1 cup sour cream
- 350 g dark chocolate, melted
- 60 g toasted hazelnuts, roughly chopped
Topping
- 100 g dark chocolate, melted
- 25 g toasted hazelnuts
Directions
- Preheat oven to 160 °C and Lightly grease and line a 20cm x 30cm baking tin with non-stick baking paper.
- For the biscuit base, place butter, sugar, flour and cocoa powder in a large bowl and rub together with your fingertips until the mixture begins to resemble moist, rough breadcrumbs.
- Press the mixture firmly into the base of the prepared tin and chill for 10mins.
- Bake for 20 mins then set aside to cool.
- Beat together the cream cheese and sour cream until smooth, then fold through the chocolate and hazelnuts.
- Spoon the mixture over the prepared base, smoothing it out evenly.
- Chill in the fridge for at least 4 hours.
- For the topping, pour the chocolate onto a piece of greaseproof paper and scatter with the hazelnuts.
- Chill to set, then roughly chop and scatter over the cheesecake.
- Cut into 18 slices & serve.
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