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Hazelnut & Cocoa Cheesecake

Ingredients & Directions - 

For the crust:
250 grams digestive biscuits
1/2 cup melted butter

  • Crush the digestive biscuits in a food processor or with a rolling pin till it's evenly crushed.
  • Add melted butter and mix well.
  • It should resemble wet sand! Place this mixture in a lined spring foam cake tin.
  • Press down with a spoon to create an even layer.
  • Place the tin in the refrigerator to set till the cheesecake batter is prepared.

    For the cheesecake:
    350 gms cream cheese
    1/3 cup sugar (powdered)
    1 tsp vanilla essence
    1 cup Hazelnut spread from Jindal Cocoa
    1 tbsp Cocoa powder from Jindal Cocoa
    1 cup fresh cream
    1 tbsp gelatine
    3 tbsp water
  • Add the water to the gelatine and let it bloom. Whisk the cream cheese with a hand mixer till soft and creamy.
  • Add vanilla essence and sugar. Whisk till soft. Add Hazelnut Spread and mix well.
    Take the fresh cream in a bowl and whisk till soft peaks are formed. Add cocoa powder and whisk till mixed well.
  • Add the cream cheese mixture to the cream and fold in till mixed well. Microwave the gelatine for 10 seconds and add to the mixture.
  • Mix well. Pour into the pan on top of the biscuits layer. Tap the pan gently to create an even surface.
  • Chill in the refrigerator for 4-6 hours with cling film in contact with the surface.
    Unmould the cheesecake and sift cocoa powder on top and decorate with fresh strawberries.

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