desserts
Low sugar choc hazelnut cheesecake
A seriously decadent cheesecake for the dessert lovers! With a rich choc brownie base and choc hazelnut filling, it's hard to believe it's so low in sugar!
ingredients
You will need
- 1 x Noshu 99% Sugar Free Fudgy Brownie Mix
- 3 x packs Noshu 95% Sugar Free Milk Chocolate Melts
- 1 x 8-inch round spring form cake tin
for the base
- 1 x sachet Noshu 99% Sugar Free Fudgy Brownie Mix
- 1 x extra large egg
- 110 g butter, melted
- 1/4 cup water
for the filling
- 150 g Noshu 95% Sugar Free Milk Chocolate Melts
- 150 g hazelnuts
- 350 ml thickened cream
- 400 g cream cheese
- 2 tsp vanilla extract
- salt
for the ganache
- 150 g Noshu 95% Sugar Free Milk Chocolate Melts
- 75 g thickened cream
to decorate
- whipped cream
- 50 g Noshu 95% Sugar Free Milk Chocolate Melts, chopped
method
Preheat oven to 170°C (160°C fan forced). Grease and line your cake tin with baking paper.
base
- To make the base, place your brownie mix, egg, butter and water in a medium bowl and mix together with a hand whisk until smooth.
- Pour the batter in your prepared cake tin and bake for 30 minutes. Remove from the oven and allow to cool completely in the tin.
cheesecake filling
- Allow cream cheese to come to room temperature.
- Spread hazelnuts out on a lined baking tray and roast in the oven at 160°C (150°C fan forced) for 10 minutes or until they start becoming fragrant and golden brown.
- Remove from the oven and place hazelnuts in a clean tea towel. Rub them around in the tea towel to remove the skins then place them in a food processor and blend on high speed until you get a milled consistency.
- In a small bowl, place your chocolate melts and microwave on low heat in 20 second increments, stirring well in between until completely melted. This shouldn’t take any longer than 2 minutes depending on the strength of your microwave.
- Add the melted chocolate into your food processor and blend on medium speed until smooth.
- In a medium bowl, pour in your thickened cream and whip with an electric mixer on high speed until stiff peaks form. Set aside.
- Place cream cheese in a large bowl and beat with an electric mixer until light and fluffy, then fold in your whipped cream and chocolate mixture until just combined and smooth. Place in the fridge while you make the ganache.
ganache
- Pour cream into a small saucepan and heat on low heat until warm.
- Place your chocolate melts in a bowl and pour the heated cream over. Stir together with a hand whisk until a smooth and thick consistency is met.
- Allow this to cool slightly before pouring over your cheesecake, then place back in the fridge for at least an hour to set completely.
decorate
- Pour remaining cream into a bowl and whip with an electric mixture until stiff peaks form. Place into a piping bag and pipe rosettes around the top of the cheesecake.
- Top with chopped chocolate melts and enjoy!
store
Store in an airtight container in the fridge for up to 4 days.
