Endless Possibilities with Yumi’s Traditional Middle Eastern Hommus
You will need to begin this recipe the day before
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
- 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.