Our delicious hazelnut, chocolate, and salted caramel cheesecake is the perfect dessert for your Christmas and New Year celebrations. Watch James and Federico make our Christmas special and follow our simple recipe to give it a go.
Your shopping list
For the base
- 300g digestive biscuits
- 110g butter
For the filling
- 100g white chocolate
- 100g hazelnut spread
- 2 oranges, juiced
- 2 packets of vegetarian gel
- 500g cream cheese
- 100g icing sugar
- 1tsp vanilla essence
For toppings
- 150g caster sugar
- 40g butter
- 300ml double cream
- Pinch of salt
- 100g hazelnuts
- Christmas holly
- 4 small sheets gold leaf
- Small punnet of fresh cranberries
The method
For the base
- Start by lining a 20cm spring tin with parchment paper.
- Crush the digestive biscuits using a blender (or a sandwich bag and rolling pin).
- Melt the butter and add this to your crushed up digestive biscuits.
- Place the biscuit mixture into the spring tin and spread evenly. Press down with the back of a spoon until even and then place in the fridge.
![blog-image-cheesecake](https://nirvanaspa.co.uk/wp-content/uploads/2022/12/blog-image-cheesecake.jpg)
![blog-image-cheesecake-3](https://nirvanaspa.co.uk/wp-content/uploads/2022/12/blog-image-cheesecake-3.jpg)
For the filling
- Add the veggie gel with the juice and zest of both oranges into a pan. Heat gently to reduce by half then allow to cool.
- Fold the cream cheese, icing sugar, and vanilla essence together in a bowl.
- Add your orange juice mix and mix thoroughly.
- Fold in the melted white chocolate and hazelnut spread to create a marble effect.
- Finally, place this mixture on top of the biscuit base and allow to cool in the fridge for two hours.
For the filling
- Add the vegetarian gel with the juice and zest of both oranges into a pan. Heat gently to reduce by half then allow to cool.
- Fold the cream cheese, icing sugar, and vanilla essence together in a bowl.
- Add your orange juice mix and mix thoroughly.
- Fold in the melted white chocolate and hazelnut spread to create a marble effect.
- Finally, place this mixture on top of the biscuit base and allow to cool in the fridge for two hours.
![blog-image-cheesecake-3](https://nirvanaspa.co.uk/wp-content/uploads/2022/12/blog-image-cheesecake-3.jpg)
For the decorations
- Place 100g of caster sugar into a heavy based saucepan and heat gently until it starts to caramelise, add the butter, double cream, and salt. Continue stirring over a gentle heat until the mixture is thickened.
- Put the remaining caster sugar in a separate pan and heat gently to a hard crack, then transfer to a silicone baking mat (high quality baking paper will also do).
- Put the hazelnuts into the oven to toast for around 5 minutes at 165c then cool on the silicone mat with the sugar.
- Once cooled, transfer the sugar and hazelnuts to a blender and blitz to a coarse consistency.
- Remove your cheesecake from the fridge and place onto a cake stand. Drizzle the caramel sauce and hazelnut powder over the cheesecake.
- For decoration, place cranberries, wild holly, and gold leaf decoratively around the cheesecake (top tip: use a small knife to place the gold leaf to prevent this sticking to your fingers)
- Finish with a dusting of icing sugar for a snowy finish!
![blog-image-cheesecake-2](https://nirvanaspa.co.uk/wp-content/uploads/2022/12/blog-image-cheesecake-2.jpg)
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