Chocolate and Roasted Hazelnut Cheesecake

Chocolate and Roasted Hazelnut Cheesecake
20 Mins
Prep time
200 Mins
Cooking time
Serves 10

What you need

  • 1 cup sweet biscuit crumbs
  • 1/4 cup desiccated coconut
  • 1/4 cup roasted hazelnuts, extra, chopped
  • 60g butter, melted
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 3/4 cup caster sugar
  • 1/4 cup orange juice
  • 1 tablespoon grated orange rind
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 100g Côte d'Or Dark 86%, melted
  • 1 cup cream, whipped
  • 1/2 cup pure cream
  • 1/4 cup grated dark chocolate
  • 2 tablespoons roasted hazelnuts, crushed

How to make it

  1. COMBINE biscuit crumbs, coconut, hazelnuts and butter. Press into base of a lined and greased 22cm spring form pan; chill.
  2. BEAT PHILLY and sugar using an electric mixer until smooth. Add juice, rind and gelatine mixture and beat until just combined. Fold in the melted chocolate and whipped cream.
  3. POUR mixture into prepared base. Chill 3 hours or until set. Serve cheesecake with cream, grated chocolate and extra hazelnuts.