NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Provided by Katie Lee Biegel
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Spray a 10-inch springform pan with nonstick cooking spray. Place all but 6 of the chocolate cookies in a food processor fitted with the blade attachment. Pulse the cookies in the food processor until finely ground.
- In a medium mixing bowl, combine the ground cookies and melted butter and mix to combine. Spread the crushed cookie mixture into the bottom of the prepared springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
- In a stand mixer, whip the cream cheese until softened, about 1 minute. Add the chocolate hazelnut spread and confectioners' sugar and mix on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the chopped hazelnuts. Break 3 of the reserved cookies and press them into the center of the cake, cut-side down, in a starburst shape. Break the remaining cookies into chunks and sprinkle them over the cake. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
FROZEN HOT CHOCOLATE
Provided by Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine the evaporated milk, chocolate syrup, vanilla and ice cubes in a blender and blend until completely smooth. Pour into glasses and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.
CHOCOLATE HAZELNUT ICE CREAM CHEESECAKE
No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner party
Provided by Barney Desmazery
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine - don't worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
- In a separate bowl, beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight.
- Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over. Will keep in the freezer for up to 1 month.
Nutrition Facts : Calories 542 calories, Fat 33 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
NO-BAKE CHOCOLATE HAZELNUT CHEESECAKE
Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Make the cheesecake base: melt the butter in a small pan over a medium heat. Blitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- Beat the cream cheese and icing sugar in a bowl to soften. Whisk the cream and vanilla in a separate bowl until soft peaks form, then fold into the cream cheese. Stir through the chopped chocolates. Spoon over the biscuit base and smooth with a spatula. Cover with cling film and chill for at least 6 hrs, or overnight.
- Once it has set, place the chocolate hazelnut spread in a saucepan and melt over a low heat for 3-4 mins until runny. allow to cool slightly before spreading over the top of the cheesecake. Decorate with remaining chocolates and some chopped hazelnuts. Chill until ready to serve.
Nutrition Facts : Calories 680 calories, Fat 56 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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