Reader Jessica Creed shares her showy, no-fail chocolate dessert - it's perfect for entertaining
- 140g unsalted butter
- 300g digestive biscuit, broken up
- 500g cream cheese, softened
- 85g icing sugar
- 300ml double cream
- 1 tsp vanilla extract
- 15 hazelnut chocolate (we used Ferrero Rocher), 5 roughly chopped, remainder reserved, to decorate
- 4 tbsp hazelnut chocolate spread
- 25g hazelnuts, roughly chopped
MethodBlitz the biscuits in a food processor to a fine crumb, add the melted butter and pulse until well combined. Tip into a 23cm springform cake tin and press down firmly into the base. Chill while you make the filling.
- 2 cups quick-cooking rolled oats
- 1/3 cup finely chopped toasted hazelnuts (filberts)
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter
- 2 tablespoons chocolate-hazelnut spread
- 1 teaspoon vanilla
- In a large bowl stir together oats, hazelnuts, and salt; set aside.
- In a large saucepan combine sugar, milk, cocoa powder, and butter. Bring to boiling over medium heat, stirring constantly. Stir in chocolate-hazelnut spread and vanilla. Remove from heat. Stir in oat mixture until combined.
- Shape chocolate mixture into 1-inch balls (if mixture doesn't hold shapes well, let stand a few minutes to firm up). Place balls on a large cookie sheet. Chill about 1 hour or until firm.
- 1/2 cup finely crushed graham crackers
- 2 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 3/4 cup fat-free milk
- 2 8 ounce packages reduced-fat Cream Cheese (neufchatel), softened
- 1 8 ounce package fat-free cream cheese, softened
- 1 8 ounce carton fat-free Sour Cream
- 1/3 cup sugar
- 2 teaspoons vanilla
- 4 ounces dark chocolate, melted and cooled
- Fresh blackberries and/or raspberries (optional)
- For crust, in a medium bowl stir together finely crushed graham crackers and melted butter until crumbs are moistened. Press mixture evenly onto bottom of an 8-inch springform pan (mixture may not completely cover bottom). Cover and chill while preparing filling.
- For filling, in a small saucepan sprinkle gelatin over milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat. Cool for 15 minutes.
- In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, sugar, and vanilla until well mixed; gradually beat in gelatin mixture. Divide mixture in half. Gradually stir melted chocolate into half of the mixture.
- Spoon half of the chocolate mixture over chilled crust in pan; spread evenly. Carefully spoon half of the white mixture in small mounds over chocolate mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl chocolate and white mixtures. Top with the remaining chocolate mixture, spreading evenly; spoon the remaining white mixturein small mounds over chocolate mixture and swirl again. Cover and chill about 6 hours or until set.
- To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. Cut cheesecake into wedges. If desired, garnish with blackberries and/or raspberries.
- 1/2 cup Peanut Butter
- 1/3 cup honey
- 1 cup lightly salted peanuts, chopped
- 3/4 cup regular rolled oats
- 1/4 cup miniature semisweet Chocolate Pieces
- 1/4 cup chocolate-flavor whey protein powder
- In a medium bowl stir together peanut butter, and honey until well mixed. Stir in 1/2 cup of the chopped peanuts, the oats, chocolate pieces, and protein powder. Cover and chill for 30 minutes.
- Chop the remaining 1/2 cup peanutsin a food processor. Using your hands, shape peanut butter mixture into 30 balls, each about 1 inch in diameter. Roll each ball in chopped peanuts, pressing slightly to adhere. Chill for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 1 week.