CHOCOLATE HAZELNUT CHEESECAKE TART
 
 
Ingredients
  • FOR THE BASE:
  • 250g digestive biscuits or graham crackers (9 oz)
  • 1 tbsp Nutella
  • 25g hazelnuts, toasted (1 oz)
  • pinch salt
  • 75g unsalted butter, melted (3 oz)
  • FOR THE FILLING:
  • 250g cream cheese, softened (9 oz)
  • 250g Nutella (9 oz)
  • 30g icing sugar, sifted (1 oz)
  • pinch salt
  • FOR THE TOPPING:
  • 60g dark chocolate (2 oz)
  • 60g cream (2 oz)
  • 60g Nutella (2 oz)
  • Roasted hazelnuts, chopped, and Ferreros (optional)
Method
  1. To make the base, blitz the biscuits, Nutella, hazelnuts and salt until you have a fine powder. Pour into a bowl and mix in the melted butter until you have a damp, sandy mixture.
  2. Pour into a greased, fluted 9 inch tart tin with removable base, and press into the base and sides evenly, using your hands. Refrigerate.
  3. To make the filling, put the cream cheese and icing sugar in a stand mixer and beat until smooth.
  4. Add three quarters of the Nutella and the salt and continue to beat until combined. Gently fold in the remaining Nutella by hand in order to "swirl" it in, so it isn't entirely incorporated.
  5. Take the base out of the fridge and pour the Nutella mixture over it, carefully smoothing out the top. Refrigerate.
  6. To make the topping, put the chocolate, cream and Nutella in a small saucepan. Place over a very low heat and stir with a rubber spatula until the ganache is melted, smooth and combined.
  7. Take the cheesecake out of the fridge and pour the ganache over it, smoothing out the top.
  8. Optionally, scatter with hazelnuts and ferreros for crunch. Edible flowers and berries also work for some colour.
  9. Refrigerate for at least 4 hour or overnight before cutting.
  10. Serves 8.
  11. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2017/11/29/chocolate-hazelnut-cheesecake-tart/