Hope you’re having a lovely Easter weekend?
I had a big grocery delivery arrive on Thursday night and since then it’s been lots of food, cake and hosting friends and family. I’ve been grandma-ing out, cooking and feeding everyone. The last few days have really flown past and I’m looking forward to a slightly quieter day tomorrow. Anyway, one of the many things I knocked up in the kitchen this weekend is this little number:
A buttery, hazelnutty biscuit base topped with a luscious, creamy hazelnut and tonka bean cheesecake mixture, a layer of dark chocolate ganache and a swirl of whipped cream.
These flavours are so, so good together. It’s the second time I’ve played around with tonka bean and it’s quickly becoming a favourite!
Would you just look at the layers!
I’m not gonna lie, I definitely had to exercise a lot of self-control to photograph this without wolfing down a slice, or four.
Make this soon guys – it’s so simple, and oh, so good!
- 125g digestive biscuits
- 90g unsalted butter, cubed and softened
- 25g roasted, chopped hazelnuts
- 280g cream cheese
- 250ml double cream
- 65g icing sugar
- 1 tonka bean
- 50g smooth, roasted hazelnut butter
- 75g chocolate – I used this 65% bar from hotel chocolat
- 75ml double cream
- 1 tbsp golden syrup
- 200ml double cream
- 1 heaped tsp icing sugar
- Place digestive biscuits into a sealable sandwich bag and bash with a rolling pin until you’re left with evenly sized small crumbs.
- Place biscuit crumbs, chopped hazelnuts and butter in a large bowl, use your hands to completely combine.
- Place the mixture in a loose bottomed 8-inch tin and press down with the backs of your fingers or with a tablespoon to get an evenly spread base.
- Next, add the double cream to a large bowl and whisk until lightly whipped. Add the cream cheese, hazelnut butter and grate in a tonka bean before whisking again to combine all the ingredients.
- Use a rubber spatula to transfer the cheesecake mix to the tin, spread out evenly over the base.
- Cover with clingfilm then place in the fridge for at least 3-4 hours to set.
- To make the chocolate ganache topping, break the chocolate up into chunks and place in a heatproof bowl with the golden syrup.
- In a small pan, heat the double cream until hot but not quite boiling. Pour over the chocolate into the bowl, allow to sit for 4-5 mins before whisking together.
- Pour over top of the cheesecake, use the back of a spoon to evenly spread, cover with clingfilm and return to fridge for another hour or two to completely set before serving.
- To make the whipped cream topping, soft whip the double cream and icing sugar.
- Before serving, use a piping bag and tip to decorate with whipped cream and top with hazelnuts.