Hazelnut Chocolate Cheesecake |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated and cooking time is chill time. Made changes to biscuit quantities (upped from 10 to 15 and upped water from 2 to 3 tablespoons) as per review from Mischka. Ingredients:
15 biscuits (granita was specified, finely ground) |
3 tablespoons water |
500 g light cream cheese |
1/2 cup light sour cream |
2 tablespoons caster sugar |
1 tablespoon cocoa powder |
3 teaspoons gelatin (dissolved in 1/4 cup hot water) |
1/4 cup raisins |
1/4 cup hazelnuts (crushed) |
Directions:
1. Lightly grease a 22cm springform tin.
2. Mix the ground biscuits with the water in a bowl.
3. Press the crumbs into the tin.
4. In a bowl beat the cream cheese and sour cream till smooth.
5. Add the sugar, cocoa, gelatine, raisins and hazelnuts and enxure the mix is well combined.
6. Pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight.
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