This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Contact us to customise hampers to your budget, liking and bulk orders

Free delivery on order value over of Rs 500/- and above

Hazelnut & Cocoa Cheesecake

Ingredients & Directions - 

For the crust:
250 grams digestive biscuits
1/2 cup melted butter

  • Crush the digestive biscuits in a food processor or with a rolling pin till it's evenly crushed.
  • Add melted butter and mix well.
  • It should resemble wet sand! Place this mixture in a lined spring foam cake tin.
  • Press down with a spoon to create an even layer.
  • Place the tin in the refrigerator to set till the cheesecake batter is prepared.

    For the cheesecake:
    350 gms cream cheese
    1/3 cup sugar (powdered)
    1 tsp vanilla essence
    1 cup Hazelnut spread from Jindal Cocoa
    1 tbsp Cocoa powder from Jindal Cocoa
    1 cup fresh cream
    1 tbsp gelatine
    3 tbsp water
  • Add the water to the gelatine and let it bloom. Whisk the cream cheese with a hand mixer till soft and creamy.
  • Add vanilla essence and sugar. Whisk till soft. Add Hazelnut Spread and mix well.
    Take the fresh cream in a bowl and whisk till soft peaks are formed. Add cocoa powder and whisk till mixed well.
  • Add the cream cheese mixture to the cream and fold in till mixed well. Microwave the gelatine for 10 seconds and add to the mixture.
  • Mix well. Pour into the pan on top of the biscuits layer. Tap the pan gently to create an even surface.
  • Chill in the refrigerator for 4-6 hours with cling film in contact with the surface.
    Unmould the cheesecake and sift cocoa powder on top and decorate with fresh strawberries.

Leave a comment

Please note, comments must be approved before they are published


No more products available for purchase

Your cart is currently empty.