Hey guys,

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.

Deeeelicious.

 

Make this soon guys – it’s so simple, and oh, so good!

Enjoy,

-Kay

Ingredients

• 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

Instructions

1. Place digestive biscuits into a sealable sandwich bag and bash with a rolling pin until you’re left with evenly sized small crumbs.
2. Place biscuit crumbs, chopped hazelnuts and butter in a large bowl, use your hands to completely combine.
3. 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.
4. 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.
5. Use a rubber spatula to transfer the cheesecake mix to the tin, spread out evenly over the base.
6. Cover with clingfilm then place in the fridge for at least 3-4 hours to set.
7.  To make the chocolate ganache topping, break the chocolate up into chunks and place in a heatproof bowl with the golden syrup.
8. 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.
9. 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.
10. To make the whipped cream topping, soft whip the double cream and icing sugar.
11. Before serving, use a piping bag and tip to decorate with whipped cream and top with hazelnuts.