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.
This story is from the August 9, 2021 edition of New Zealand Woman's Weekly.
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This story is from the August 9, 2021 edition of New Zealand Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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