Chocolate Hazelnut Cheesecake... yes please!
Choconut Cheesecake (Chocolate & Hazelnut)
This recipe was made by one of our ambassadors, Christopher, who combined our choc-hazelnut spread recipe with cheesecake. Enjoy!
If dividing into 12 slices, each slice contains:
419 Calories / 4.2g Carbs / 8.5g Protein / 39.8g Fat
If dividing into 16 slices, each slice contains:
314 Calories / 3.2g Carbs / 6.4g Protein / 29.8g Fat
50g Unsalted Butter
75g Ground Almonds (or milled seeds)
75g Ground Pecans (or more milled seeds)
1 batch (around 350g) of Choc-Hazelnut Spread
500g Soft Cream Cheese
25-30g Truvia / Natvia / Pure Via Sweetener (you could blitz this in a nutri-bullet to make it finer) or 100g Powdered Erythritol
30g Chopped Hazelnuts
Preheat the oven to 180°C.
Melt the butter and mix with the ground nuts & sweetener.
Line a spring-form cake tin (we use an 8" tin) with greaseproof baking paper and press the mixture evenly around the bottom of the tin.
Bake the base for around 15 minutes until slightly golden.
Remove from oven and set aside to cool.
Place the cream cheese, Choc-Hazelnut Spread and sweetener into a food processor with the multi beater attachment in place.
Mix until all the ingredients are combined - this can also be done by hand.
Spread the filling over the base and smooth it out as much as possible.
Sprinkle the chopped hazelnuts evenly over the top.
Refrigerate overnight or for at least 6 hours.