Hazelnut Cheesecake

This is a special occasion cheesecake. I usually make it only once a year. It is rich but with a slight tart edge to it which helps cut through said richness. The first picture is obviously without the decoration. The little lumps in the cheesecake mixture come from hazelnut yoghurt. So far, I have only been able to buy that in Morrison's:

A small amount of chopped and roasted hazelnuts, plus half a chopped mini flake to decorate:

Herewith the recipe:

4oz digestive biscuits - crushed (I used chocolate digestives)
1oz ground or chopped hazelnuts
2 1/2 oz butter
4oz plain cream cheese/mascapone
1 small carton hazelnut yoghurt
1/4 pint double or whipping cream
2oz castor or icing sugar

Topping:

2 tablespoons nuts and half a small flake

Method:

Melt the butter in a pan and stir in the crushed biscuits and hazelnuts. Press firmly into a 7" sandwich cake tin or dish. Put into the fridge for an hour to solidify. Despite lining the tin with cling film, I find it difficult to remove without the base cracking. You might want to use a tin with a removable bottom!  

Once the base is firm, mix together the cream cheese and sugar. In another bowl, whip the double cream until quite firm. Gradually stir the yoghurt into the whipped cream.

Add this mixture gradually to the cream cheese and sugar mixture and spread evenly on top of the biscuit base. Put back in the fridge overnight to firm.

The next day, decorate with some chopped dry roasted hazelnuts and the flake.

Enjoy!