If you need something to make that looks really amazing and seems like it took a lot of effort but you just haven’t got the time then this recipe is it.
You do need to freeze it overnight which rules it out from being a quick dessert but nonetheless, everything else requires minimal hassle.
I saw this recipe on BBC good food – https://www.bbcgoodfood.com/recipes/chocolate-hazelnut-ice-cream-cheesecake as you do when scrolling through the internet craving a sweet treat.
It does use a lot of Nutella spread which can make it quite rich – so you could tone it down slightly when it comes to the proportions used but I’m sure there’s more than enough people out there who have no problem eating Nutella right out of the jar! However, if you aren’t one of those people, don’t worry as the cheesecake should be cold enough to counteract the richness at room temperature.
Approx time: 15 minutes preparation, freeze overnight to set
- 800g Chocolate Hazelnut spread (just like Nutella)
- 400g Full Fat Cream Cheese
- 200g Honey Nut Cornflakes (just like Crunchy Nut)
- 3 tbsp Chopped and Roasted Hazelnuts
Step 1: In a mixing bowl, empty all the cornflakes and half of the spread; then proceed to beat together. The cornflakes will break apart which is completely fine.
Step 2: In a lined cake tin, roughly 23cm, press down the mixture so it’s nicely compressed at the bottom.
Step 3: Use another bowl to empty the rest of the spread and all of the cream cheese. Beat this together until well combined and smooth. Place this mixture over the cornflakes base and smooth off. Wrap this well in cling film and freeze overnight.
Step 4: Take out roughly 30 minutes before serving and sprinkle over with hazelnuts to decorate.
Notes: So easy to make and so easy to tweak. The sprinkling of hazelnuts will complement the chocolate spread but that doesn’t limit you to using just that to decorate.
I took this on a long journey before serving which wasn’t the best idea but I refroze it for a couple of hours before serving again which seemed to do the trick.