Food tip
Refrigerate cheesecake and sauce in separate airtight containers for up to 3 days.
Chocolate-hazelnut cheesecake
PREP TIME 30 MINUTES
COOK TIME 2 HOURS (+ standing & refrigeration)
SERVES 10
500g cream cheese
80g butter
250g chocolate cream-style biscuits
½ cup (110g) caster sugar
750g jar chocolate-hazelnut spread
3 eggs
1 Grease a 20cm springform pan. Line base and side with baking paper. Preheat a 5.5-litre (22-cup) slow cooker on HIGH. Make sure the pan fits in the cooker insert without touching the side; remove pan. Place a wire rack in the cooker insert. If you don’t have a rack that will fit, tear off1m of foil and scrunch together to form a level “rack” in the slow cooker.
Diese Geschichte stammt aus der August 9, 2021-Ausgabe von New Zealand Woman's Weekly.
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Diese Geschichte stammt aus der August 9, 2021-Ausgabe von New Zealand Woman's Weekly.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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