200 g dark chocolate, melted¼ cup chocolate hazelnut spread1¼ cups rice bubbles½ cup coarsely chopped roasted hazelnuts
Cheesecake:
500 g cream cheese, softened300 ml thickened cream½ cup caster sugar¼ cup chocolate hazelnut spread100 g dark chocolate, melted2 tsp gelatine dissolved in 2 tbsp boiling water2 egg whitesMelted dark chocolate, for drizzlingExtra roasted hazelnuts halved, for serving
Method:For the base, combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts. Press mixture into a lined 24 cm round springform tin, refrigerate until set.
For cheesecake, beat cream cheese, cream, sugar and chocolate hazelnut spread with electric beaters until smooth.Beat in chocolate and dissolved gelatine. Beat egg whites until stiff peaks form and stir into cream cheese mixture.Pour mixture over chocolate base and refrigerate for one to two hours or until set.
To serve, remove cheesecake from pan, drizzle with dark chocolate and sprinkle with extra hazelnuts.Use a sharp knife to cut into small wedges for serving.
Source: Dairy Australia's Dairy Kitchen
18°C