Reader Jessica Creed shares her showy, no-fail chocolate dessert – it’s perfect for entertaining
Prep:30 mins
Serves 10 – 12
140g unsalted butter300g digestive biscuit, broken up500g cream cheese, softened85g icing sugar300ml double cream1 tsp vanilla extract15 hazelnut chocolates, 5 roughly chopped, remainder reserved, to decorate4 tbsp hazelnut chocolate spread25g hazelnuts, roughly chopped
STEP 1Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.STEP 2Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.STEP 3Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
