Home/Recipes/Layered chocolate-hazelnut cheesecake
Layered chocolate-hazelnut cheesecake
A rich, creamy baked cheesecake with a chocolate chip biscuit base and a glossy milk chocolate topping. Make it a day ahead so it has time to chill properly.
- Category
- Desserts
- Prep
- 30 min
- Chill base
- 30 min
- Bake
- 1 hr 30 min
- Chill
- 4 hr or more
- Serves
- 10
Ingredients
- 60 gbutter
- 200 gplain biscuits, crushed
- 50 gStaffords Choc Chips
- 250 gmascarpone
- 300 gmedium-fat cream cheese
- 4free-range eggs
- 125 gcastor sugar
- 2 tspStaffords Vanilla Extract with Seeds
- 3 TbspFrangelico
- 100 gStaffords Milk Chocolate Discs
- 75 mlcream
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Melt the butter, remove from the heat and stir in the crushed biscuits and Staffords Choc Chips. Press into a greased, lined 20 cm springform cake tin and chill for 30 minutes.
Heat the oven to 170°C. Place an ovenproof dish filled with water on the lowest shelf of the oven.
In a bowl, whisk the mascarpone, cream cheese, eggs, castor sugar, vanilla extract and Frangelico until smooth. Pour over the biscuit base and tap the tin to level the surface.
Bake for 1 – 1½ hours, until just set. Leave to cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 hours.
Melt the Staffords Milk Chocolate Discs with the cream in a bowl over just simmering water. Stir and allow to cool slightly.
Pour the chocolate over the cheesecake and return to the fridge for 30 minutes before serving.
