Australian Women’s Weekly NZ

Sweet surrender

Chocolate-hazelnut cheesecake

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

TIME)

FIVE INGREDIENTS

500g cream cheese
250g cream-filled chocolate biscuits
½ cup (110g) caster sugar
750g jar chocolate-hazelnut spread
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.

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