A dessert sensation every time!
Chocolate Hazelnut Cheesecake
Ingredients
- 500 g White Wings Biscuit Base (White Wings Biscuit Base 5kg)
- 120 g Meadow Lea Margarine (Meadow Lea Original Table Spread)
- 20 mL Boiling Water
- 45 g Chocolate Powder
- 500 g White Wings Cheesecake filling (White Wings Cheesecake Filling 5kg)
- 45 g Nutella
- 750 mL Milk
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 โnโ 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.