This is the perfect make-in-advance cheesecake recipe, as you can keep it in the freezer for up to 2 months. It works equally well using dairy or non-dairy ingredients and is ideal for a summer’s evening dinner party or after a BBQ.
Preparation Time: 25 minutes
Cooking Time: Freeze for 3 hours, then freeze overnight plus 15 minutes at room temperature before serving
Line a 900g loaf tin with cling film (oiling the tin lightly first helps it to stick).
Put the soft cheese, vanilla, egg yolks from the separated eggs, chocolate spread and 40g of the sugar in a mixing bowl and whisk using electric beaters until smooth.
Clean the whisks and, in another bowl, beat the egg whites until stiff. Add the remaining 40g of sugar, beat until glossy and thick, and then fold into the soft cheese mixture.
Finally, whisk the whipping cream until thick, then fold this in too.
Tip the hazelnuts into the base of the tin and spread evenly.
Scrape the cheesecake filling on top, spread to flatten the top, then freeze for 3 hours until almost solid.
Crush the wafer biscuits in a bowl with the end of a rolling pin until rough crumbs, then mix with the melted butter.
When the filling is ready, scatter the biscuit base over. Press firmly onto the frozen cheesecake, and freeze again overnight.
To serve, remove the cheesecake from the freezer 15 minutes before you want to serve it, and invert carefully onto a serving plate, peeling away the clingfilm.
