Chocolate Hazelnut Cheesecake

This brilliant recipe was sent in by Rachel Bird from Brighton. Thanks Rachel!


10 digestive biscuits
3 tbsp margarine
50g chopped hazelnuts
200g cashews
400ml water
1 1/2 tbsp agave
1 1/2 tbsp cocoa
2 tbsp hazelnut extract
1 tsp vanilla extract
1 1/2 tsp VegeSet


By any means possible, destroy the digestives until you have a big crumbly mess. I find a plastic bag and a rolling pin help. Melt the margarine over a low heat, and stir in the digestive crumbs and hazelnuts. Press down into your cheesecake vessel and chill for 30 minutes.

Meanwhile, in a blender, chop the cashews. Once finely chopped, add the water, and continue blending for 3-5 minutes, until it’s silky smooth. You shouldn’t be able to detect any cashew grounds. Add the agave, cocoa, extracts and VegeSet, and blend for another 30 seconds.

(NB – if you wanted to add a bit of melted chocolate here, I’m sure it wouldn’t do any harm, just add an extra 1/2 tbsp hazelnut extract.)

Heat the cashew blend over a low heat, whisking continuously, until it begins to boil and thicken. Remove the biscuit base, pour the cashew blend over the biscuit base, and leave to set. Once it has returned to room temperature, you can put it in the fridge to firm it up some more. After two hours it should be ready.

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