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Choc-hazelnut baked cheesecake

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  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • Serves24
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, + 1 hour cooling & overnight chilling time
Choc-hazelnut baked cheesecake

Ingredients

  • 250g plain chocolate biscuits, crushed
  • 100g butter, melted
  • 400g dark chocolate, chopped
  • 600ml thickened cream
  • 750g cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1 tbs cocoa powder
  • 4 free-range eggs
  • 250g mascarpone
  • 16 Ferrero Rocher chocolates, unwrapped

Nutritional information

Per serve: Energy: 2016kJ/482 Cals (23%), Protein: 7g (14%), Fat: 40g (57%), Sat Fat: 24g (100%), Carb: 24g (8%), Sugar: 18g (20%), Dietary Fibre: 1g (3%), Sodium: 178mg (9%),.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 160°C. Grease a 22cm (base measurement) springform pan and line with baking paper. Place the biscuit and butter in a food processor. Process until well combined. Spoon the biscuit mixture into the pan and press evenly over the base. Place in the fridge for 10 mins to chill.

  2. Step 2

    Combine the chocolate and half the cream in a medium saucepan over low heat. Cook, stirring, for 3 mins or until the mixture is smooth.

  3. Step 3

    Place the cream cheese, sugar and cocoa powder in a clean food processor. Process until smooth. Add the chocolate mixture and eggs and process until combined.

  4. Step 4

    Pour the cream cheese mixture over the biscuit base in the pan. Bake for 1 1/4 hours or until just set. Turn the oven off. Leave the cheesecake in the oven, with door ajar, for 1 hour to cool. Place in the fridge to chill for 6 hours or overnight.

  5. Step 5

    Transfer cheesecake to a serving platter. Use an electric mixer to whisk mascarpone and remaining cream in a large bowl until soft peaks form. Spread the mascarpone mixture over the cheesecake and decorate with Ferrero Rocher chocolates. Dust with extra cocoa powder and cut into wedges to serve.

Choc-hazelnut baked cheesecake

Choc-hazelnut baked cheesecake
  • Serves24
  • Cook time1 hour 15 minutes
  • Prep time20 minutes, + 1 hour cooling & overnight chilling time
Ingredients
  • 250g plain chocolate biscuits, crushed
  • 100g butter, melted
  • 400g dark chocolate, chopped
  • 600ml thickened cream
  • 750g cream cheese, softened
  • 1/2 cup (110g) caster sugar
  • 1 tbs cocoa powder
  • 4 free-range eggs
  • 250g mascarpone
  • 16 Ferrero Rocher chocolates, unwrapped
    Description
    Method
    1. Step 1

      Preheat oven to 160°C. Grease a 22cm (base measurement) springform pan and line with baking paper. Place the biscuit and butter in a food processor. Process until well combined. Spoon the biscuit mixture into the pan and press evenly over the base. Place in the fridge for 10 mins to chill.

    2. Step 2

      Combine the chocolate and half the cream in a medium saucepan over low heat. Cook, stirring, for 3 mins or until the mixture is smooth.

    3. Step 3

      Place the cream cheese, sugar and cocoa powder in a clean food processor. Process until smooth. Add the chocolate mixture and eggs and process until combined.

    4. Step 4

      Pour the cream cheese mixture over the biscuit base in the pan. Bake for 1 1/4 hours or until just set. Turn the oven off. Leave the cheesecake in the oven, with door ajar, for 1 hour to cool. Place in the fridge to chill for 6 hours or overnight.

    5. Step 5

      Transfer cheesecake to a serving platter. Use an electric mixer to whisk mascarpone and remaining cream in a large bowl until soft peaks form. Spread the mascarpone mixture over the cheesecake and decorate with Ferrero Rocher chocolates. Dust with extra cocoa powder and cut into wedges to serve.