Chocolate Hazelnut Cheesecake

Method

Step 1

Starting with the cheesecake base, melt the margarine over the stove and combine into a bowl with the White Wings Biscuit Base and chocolate powder and mix through thoroughly, to a nice smooth consistency.

Step 2

Spray your baking tin with a generous coating of Gold ’n’ Canola oil and place the biscuit base into the tin. Press the crumbs down to get a nice firm base and refrigerate.

Step 3

To make the filling, add the White Wings Cheesecake filling with the milk into the mixer. Start of on a low speed for 1 minute, before increasing to a moderate speed for 3 minutes.

Step 4

Spoon in two full tablespoons of Nutella and the chocolate chips. Fold the mixture through whilst at the moderate speed, and scrape down to ensure the mix is even.

Step 5

Carefully spoon the mixture on to the biscuit base, taking care to protect the aeration.

Step 6

Place into the fridge for two hours.

Step 7

Remove the cake from the tin and garnish with flaked chocolate.