This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Due To a Rise in Temperature, Couvertures Being Sensitive We Can Only Offer Them at THE CHOCOLATE SHOP at Nariman Point

Hazelnut & Cocoa Cheesecake

Ingredients & Directions - 

For The Crust:
250 Grams Digestive Biscuits
1/2 Cup Melted Butter

  • Crush The Digestive Biscuits In A Food Processor Or With A Rolling Pin Till It's Evenly Crushed.
  • Add Melted Butter And Mix Well.
  • It Should Resemble Wet Sand! Place This Mixture In A Lined Spring Foam Cake Tin.
  • Press Down With A Spoon To Create An Even Layer.
  • Place The Tin In The Refrigerator To Set Till The Cheesecake Batter Is Prepared.

    For The Cheesecake:
    350 Gms Cream Cheese
    1/3 Cup Sugar (Powdered)
    1 Tsp Vanilla Essence
    1 Cup Hazelnut Spread From Jindal Cocoa
    1 Tbsp Cocoa Powder From Jindal Cocoa
    1 Cup Fresh Cream
    1 Tbsp Gelatine
    3 Tbsp Water
  • Add The Water To The Gelatine And Let It Bloom. Whisk The Cream Cheese With A Hand Mixer Till Soft And Creamy.
  • Add Vanilla Essence And Sugar. Whisk till Soft. Add Hazelnut Spread And Mix Well.
    Take The Fresh Cream In A Bowl And Whisk Till Soft Peaks Are Formed. Add Cocoa Powder And Whisk Till Mixed Well.
  • Add The Cream Cheese Mixture To The Cream And Fold In Till Mixed Well. Microwave The Gelatine For 10 Seconds And Add To The Mixture.
  • Mix Well. Pour Into The Pan On Top Of The Biscuits Layer. Tap The Pan Gently To Create An Even Surface.
  • Chill In the Refrigerator for 4-6 Hours with Cling Film In Contact With the Surface.
    Unmould the Cheesecake and Sift Cocoa Powder on Top and Decorate With Fresh Strawberries.

Leave a comment

Please note, comments must be approved before they are published


No more products available for purchase

Your cart is currently empty.