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Chocolate Hazelnut Cheesecake with Salted Caramel Nut Brittle
Chocolate Hazelnut Cheesecake with Salted Caramel Nut Brittle
By Morrisons
Published on 20 February 2025
Let the weekend baking commence! Just without the baking, or the high price! Make our Chocolate Hazelnut Cheesecake with Salted Caramel Nut Brittle to satisfy your sweet tooth.Time and servings
9 hrsTotal time
12Servings
1 hrPrep time
Ingredients
- 400g Savers digestive biscuits
- 125g Savers salted butter, melted
- 125g Savers instant hot chocolate drink
- 600g Savers cream cheese, room temperature
- 300g double cream, cold
- 200g Savers Hazelnut chocolate spread
- 10g vanilla extract
- 65g icing sugar
- 50g Savers salted peanuts
- 50g Savers salted cashew nuts
Method
Step 1
Place the Digestives and drinking chocolate into the bowl and crush until crumbs form. Add melted butter and process until evenly moistened.Step 2
Press the mixture into the bottom and up the sides of a 22cm/9 inch springform pan using the back of a spoon until smooth. It should be 1cm thick all the way round and up the sides. Set in the fridge for 2 hours until firm.Step 3
In a mixing bowl, add the cream cheese, icing sugar and vanilla extract and mix until smooth.Step 4
In another bowl whisk the double cream until soft peaks form. Gradually fold the whipped cream into the cream cheese mixture.Step 5
Divide the mixture in two. Fold the Morrisons Hazelnut chocolate spread in one half of the mixture.Step 6
Place the mixtures into the prepared springform tin on two layers. Start with 3 large spoons of cream cheese mixture with space between them and then fill the gaps with 3 large spoons of Nutella mixture, repeat for the second layer.Step 7
Slam the springform pan down a few times to spread the mixture. Use a skewer to create swirls through the mixture. Refrigerate for 6 hours or even overnight to set.Step 8
To make the nut brittle, start by lining a baking sheet with greaseproof paper then pour the sugar into a pan with 25ml water and heat, continue to heat until the sugar melts and turns a liquid caramel colour.Step 9
Scatter over the nuts and swirl until all the nuts are covered, tip out onto the prepared baking sheet and leave to cool.Step 10
Release the cheesecake from the springform tin and place on a serving plate.Step 11
When the brittle has cooled, smash up into small shards and stick into the top of the cheesecake to decorate.