|
|
Instructions |
|
|
|
Place about 3/4 pkt of digestives into a plastic
bag and using a rolling pin. Crush the biscuits
until fine. Take a frying pan andut about 2 tblsp
of butter in and mix the crushed biscuit then pour
about half a jar of honey into it and keep
stirring until it becomes dough like. Then place the mixture
into a large cake tin or flan dish and flatten it
out and slightly up the sides.
|
|
|
|
Use a large bowl and empty the 2 tubs of marscapone
cheese into it and add a heaped tblsp of icing
sugar and 2 teaspoons of vanilla essence. Using a
fork. Mix it all together well. Then spread the
cheese mixture evenly over the biscuit base and
place in the freezer for about 30 minutes. Then
empty the jar of chocolate hazelnut spread into a
bowl and mix in the crushed hazelnuts
|
|
|
|
Spread the hazelnut mixture over the top of the
cheese cake and return to the freezer.
Using about half pkt of whole hazelnuts. Place on
a baking tray and roast in a pre heated oven for
about 10 minutes. Put the roasted hazelnuts into a
tea towel and rub them well so the skin comes off.
|
|
|
|
Remove cheese cake from freezer and gently press
the hazelnuts into the top randomly. Then take a
handful of ice cream wafers and crush into a
powder almost. Then sprinkle over the top of the
cheese cake and gently pat down with hand.
Break up the bars of chocolate into a bowl and
melt in a micro wave. Then pour it over the top of
the cheese cake and spread it out evenly. Place in
the fridge for about an hour or until chocolate
has set. Then Enjoy.
|
|
|
|
Originally Submitted
6/15/2012
|
