Cegin S4C

  • Catrin Thomas

    calendar Monday, 21 February 2022

  • Chocolate cheesecake


    • 100g of chocolate chip cookies
    • 50g of butter
    • 250g cream cheese
    • 25g of icing sugar
    • 140g chocolate hazelnut spread
    • 1/2 tbsp of cocoa powder
    • 75g chocolate spread
    • 30ml double cream
    • 40g of chopped toasted hazelnuts


    1. Blitz the biscuits in a food processor.
    2. Add the melted butter and blitz again.
    3. Tip the buttery biscuits into 2 non stick springform small individual tins. They must be lined with parchment paper.
    4. To make the the filling put the cream cheese and icing sugar in a bowl and whisk with an electric whisk.
    5. Add the chocolate hazelnut spread and cocoa powder and whisk until smooth.
    6. Spoon the mixture over the biscuit with a pallet knife. Cover and chill for 3 hours.
    7. To make the topping place the cream, chocolate in a glass bowl over a saucepan of simmering water.
    8. Leave to melt and the share between the 2 cheesecakes. Top with the chopped hazelnuts.
    9. Chill in the fridge for 1 hour or even in the freezer if you want a quicker result.
    10. Serve and enjoy.

    Recipe by Catrin Thomas, originally featured on Prynhawn Da.

    Prynhawn Da's puddings

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