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  • The Australian Women’s Weekly Food

    Gluten-free INDULGENCE

    May 03, 2021 4 minutes

    HAZELNUT, ESPRESSO & CHOCOLATE CHEESECAKE

    PREP + COOK TIME 2 HOURS 10 MINUTES (+ REFRIGERATION & COOLING) SERVES 14

    500g cream cheese, softened
    ½ cup (110g) caster sugar
    400g chocolate–hazelnut spread
    250g sour cream
    4 eggs
    200g dark chocolate (70› cocoa), melted, cooled slightly
    ½ cup (125ml) espresso coffee
    1 tablespoon 100› gluten–free cornflour
    black salt (optional), to serve

    BISCUIT BASE

    380g gluten–free plain chocolate biscuits, broken into pieces
    60g butter, melted
    2 tablespoons Dutch–processed cocoa

    HAZELNUT BRITTLE

    1 cup (220g) caster sugar
    1 cup (135g) skinless roasted hazelnuts, chopped

    Preheat oven to 160°C/140°C fan. Grease a 22cm springform pan; line base and side with baking paper.

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