Chocolate Hazelnut Spread + Ginger Cheesecake.

I used a 26cm quiche dish to make this, so the ingredients are based on this size.


* 560g ginger biscuits

* 200g unsalted butter – I used butter for cakes

* 560g Soft full fat cheese – Original plain flavour

* 85g Icing sugar powder

* 470g Chocolate Hazelnut spread

* 1 Tablespoon Cocoa powder 

* 1 Teaspoon Vanilla Extract 

I just want to be clear, this was not my recipe and I only altered tiny parts of it (some I forgot to make a note of and so aren’t included in this recipe) and will continue to be experimenting with this. I will link the original below as they use a ganache on top of theirs which I haven’t actually tried yet and If I use anyone else’s recipe I will always credit and link the creator. 


Step 1 – Measure your butter in a microwave safe bowl and melt it down for about 30 seconds. Whilst that’s melting you can be weighing and either bashing or blending your biscuits until they are fine crumbs.

Step 2 – Mixed the biscuits fully into the melted butter then press them into the base of your cheesecake dish. This then needs to go into the fridge to cool. I like to leave mine for at least half an hour so its harder and easier to spread out the topping.

Step 3 – Measure out your filling ingredients. I like to mix the soft cheese, chocolate spread and vanilla flavouring together first. 

Step 4 – After those are mixed, then I mix in the icing sugar and cocoa powder

Step 5 – Taste! You can’t put it on top without testing it first, right?

Step 6 – Spread evenly on top of the biscuit base, if the base isn’t very hard spread carefully! Then in the fridge it goes for at least 6 hours!


Original Recipe

I have also since made this using different biscuits and adding in some crushed Almonds to the base, I don’t remember how much I used but I think it was either 50g or 100g.

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