Easy Hazelnut-Coconut Cheesecake
(It works! Promise!)
Here’s a super “quick and dirty” way of making a really delicious treat which not only looks blooming impressive, but has a super low sugar content too!
Main Cheesecake Ingredients:
- 200g of Free’ist Sugar Free Biscuits in Coconut. 1 and a half packs roughly (But of course you can use any biscuit you like for this! You don’t even need to go sugar free. Digestives work well…)
- 80g of softened butter.
- 350g of Jim Jams Hazelnut Spread (Seriously…This stuff…Tastes just like Nutella, but 85% less sugar!). Available at all large Tescos superstores, all over the place.
- 500g of Cream Cheese (Full or Low Fat).
- 200ml of Double Cream
- A punnet of fresh Raspberries.
- A few squares of super dark chocolate for grating. I use any brand at 75% cocoa or above (or milk..whatever you fancy).
- A 75g bar of White Chocolate, with 150ml of Double Cream, and a small knob of butter for a Drizzle (optional).
- Coconut flakes/shavings.
Making the Cheesecake ‘Body’:
- Grab your biscuits and throw them into a mixing bowl, all set up for smashing! Get them right down into a medium density crumb to make a lovely bed for your cheesecake middle. TIP: Use a rolling pin to bash them. If you are struggling to really get them down, it’s a handy idea to pop the biscuits in a sandwich bag, seal it up, and hit them with either the heel of your hand, or as I say, a rolling pin.
- Once the biscuits have formed crumbs, add your butter.
3. Combine the crumbs and butter together until the mix is able to be flattened and formed into a buttered based cake tin. Some people use a food processor for this bit, and others use brute strength and determination. I used a hand blender. Either way, get the crumbs into a state where they are nicely spread out and stuck together to form a base.
TIP: I’m using a 19inch cake tin here (spring loaded). You can’t go too wrong with how big your tin is, you’ll just alter the thickness of the cheesecake base by having it bigger or smaller (the smaller the tin, the thicker the biscuit base).
Refrigerate your base for 2 hours…
Meanwhile: Making the Cheesecake “Middle”:
Grab your jar of Jim Jams spread, your double cream quantity, and your full amount of cream cheese, and lets get super fancy.
4. Empty the contents of your Jim Jams spread into a microwavable container, and blast it in the microwave, on a high setting, for 30 seconds to soften it down. Meanwhile, empty your cream cheese into a mixing bowl.
5. Once the microwave has done its thing, pour the spread into the cream cheese and get mixing!
6. Once the spread and cream cheese are combined, mix up your double cream until it forms a good, thick, whip. Combine this with your Jim Jams and cream cheese mix!
TIP: Make sure that you’ve 100% combined the whole lot! You don’t want a cream cheese marble effect going on.
7. Once well mixed, add your cheesecake middle atop your biscuit base by gently and evenly smoothing it across the top of the base. Pop the whole thing into the fridge for another 2-4 hours, or until well set.
Optional White Chocolate Drizzle.
If you’re feeling cheeky, this is a simply white chocolate drizzle that you can throw across the top of any cheesecake. I decided to do this across half of mine, so as not to upset anyone who isn’t particularly concious about the amount of sugar they’re consuming :p
It’s very simple:
- Take a block of good quality white chocolate (70-80g) and break into small chunks into a bowl.
- Heat 150ml of Double Cream in a pan until bubbling at the edges. Once bubbling, add a small knob of butter and mix until combined.
- Take the cream off the heat and pour over your white chocolate chunks. Mix until melted together.
- Pipe or spoon over your cheesecake (or half) and enjoy!
Decorate your cheesecake with delicious, fresh raspberries like so, with the addition of the white chocolate drizzle (optional). Don’t forget to garnish the whole thing with some yummy grated chocolate, and a sprinkle of flaked coconut as you fancy. Enjoy!