Saturday, 22 November 2014


250 grams chocolate ripple biscuits, crushed

120 grams butter, melted

500 grams cream cheese, softened

1  x  400 gram jar nutella

3 tablespoons hazelnuts, finely crushed (or hazelnut meal)

2/3 cup icing sugar

extra crushed hazelnuts to decorate


cover bottom of 22 cm springform tin with baking paper.

mix the crushed biscuits, the 3 tablespoons hazelnuts and melted butter together.

press into bottom and 1/2 way up the side of the springform tin.

refrigerate while making filling.

with an electric mixer, beat the cream cheese and icing sugar together until smooth.

beat in nutella until well combined.

spoon into biscuit base, smoothing top.

sprinkle with extra crushed hazelnuts.

refrigerate still set.  at least 4 hours or overnight.


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