CHOC HAZELNUT AND HOMMUS CHEESECAKE
CHOC HAZELNUT AND HOMMUS CHEESECAKE
Serves 12
Prep time: 30 mins
Cooking time: 5 mins
You will need to begin this recipe the day before
INGREDIENTS
1 x 250g packet Choc Ripple biscuits
12 Fererro Rocher chocolates, plus extra to decorate
1 x tub Yumi’s Traditional Middle Eastern Hommus
500g cream cheese, softened to room temperature
200g store-bought, chocolate hazelnut spread
165g caster sugar
2 tsp gelatine dissolved in 60ml boiling water
1 cup whipped cream
METHOD
To make the cheesecake base, combine biscuits and 12 Fererro Rocher in a food processor and blitz until a fine crumb. Add 2 tbsp Yumi’s Traditional Middle Eastern Hommus and pulse until the mixture just comes together. Pour into a 20cm round springform pan and press into the base and sides, using a flat-bottomed drinking glass to compact the crumb and flatten the surface. Refrigerate for 30 mins.
To make the filling, combine softened cream cheese, choc hazelnut spread, caster sugar and remaining hommus in the bowl of a stand mixer and beat until smooth and fluffy. Add the dissolved gelatine and beat through then fold in the whipped cream until just combined.
Spoon the filling over the prepared base, smooth the top then refrigerate overnight to set.
Remove the cheesecake from the tin and decorate with extra Fererro Rocher.
