Ingredients ::
Biscuit Base:
360g chocolate digestive biscuits
30g butter
Cheesecake Mix
800g cream cheese
135g double cream
67g sugar
280g nutella
Ganache
100ml double cream
50g milk choc chips
50g dark choc chips
Decoration
250g nutella
Directions ::
Step 1
Smash your biscuits into a fine crumb and melt your butter
Step 2
Combine in a bowl and empty into your cake tin
Step 3
Press down until firm and tidy the edges with a spoon
Step 4
Place in the freezer to set whilst you make your filling
Cheesecake Filling
Step 5
Mix the cream cheese, sugar, double cream and Nutella using a hand whisk or stand mixer
Step 6
Remove the base from the freezer and place your core guide in the centre of your base. We use a mousse ring but anything circular and food safe will work
Step 7
Press your cheesecake filling into the edges of your tin, working in an opposite direction until your guide is supported. Then empty the remaining filling into the tin.
Step 8
Level off with a palette knife and place in the freezer to set
Decoration
Step 9
Once your cheesecake is solid remove from the freezer and remove from the tin. Carefully remove your core guide and fill with Nutella
Step 10
For the ganache heat your cream and pour over the chocolate chips, whisking until smooth and glossy.
Step 11
Decorate your cake, using the ganache to stick your chosen Kinder toppings to the top of your cake
Step 12
Defrost in the fridge for 6-8 hours before serving