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  • The Australian Women's Weekly

    Sweet surrender

    Jun 19, 2019 5 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR • STYLING by KATE BROWN

    Chocolate-hazelnut cheesecake

    SERVES 10 PREP TIME 30 MINUTES COOK TIME 2 HOURS (+ STANDING AND REFRIGERATION TIME)

    FIVE INGREDIENTS

    1 500g cream cheese
    2 250g Delta Cream chocolate biscuits
    3 ½ cup (110g) caster sugar
    4 750g jar chocolate-hazelnut spread
    5 3 eggs

    STAPLES

    80g butter

    1 Grease a 20cm springform pan; line base and side with baking paper. Preheat a 5.5-litre (22-cup) slow cooker on HIGH. Make sure the pan fits in the slow cooker insert without touching the side; remove pan. Place a wire rack in the slow cooker insert. If you don’t have a rack that will fit, tear off 1m foil; scrunch together to form a level ‘rack’ in the slow cooker.

    2 Cut cream cheese into cubes; leave to soften at room temperature for 20 minutes. Microwave chopped butter in a microwave-safe bowl until melted.

    Process biscuits

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