Makes 12 portions
1 x large pack of digestive biscuits
½ pkt x unsalted butter
2 x tubs of mascarpone cheese
2 x standard tubs of double cream
100g x icing sugar
1 x vanilla pod
100g x hazelnuts
50g x good milk chocolate
Ok I know it’s the New Year and a lot of you won’t want too be seeing this, but we all need something a little naughty to get us through the week!!!
Melt your butter either on the stove or in the microwave. While this is happening crush your biscuits.
When done add your melted butter and mix well.
Spread out in to a lined 12” spring base round tin. Flatten and put in the fridge to set.
In a mixing bowl add the mascarpone, icing sugar and the deseed vanilla bean. Keep the pod and stick in your sugar pot at home.
Slowly begin to mix and speed up a bit when all the icing sugar as mix well. Then add the cream (saving half of one of the tubs of cream) and start the process again until well mixed.
Fill the cake tin with the cheese mixture and make sure there’s no gaps and level.
Put back in the fridge for and hour or two too set well.
With the rest of the cream and put in to a small saucepan and slowly bring to the boil.
Put the chocolate in to a bowl (making sure the chocolate is in small pieces, making it easier to melt) and cover with the boiling cream.
Leave for a minute or two and begin to stir the cream in to the chocolate. Once done, set aside.
Put your hazelnuts in a carrier/sandwich bag and hit with a rolling pin or something heavy to crush the nuts.
Take out the cheesecake and sprinkle over the nuts until the cheesecake is well covered. Then using a spoon drizzle over the chocolate to make a lovely pattern.
Place back in to the fridge until set.
Cut and enjoy!