Anyone who knows me know’s I have a weakness for chocolate spread. I think its one of those foods that turns me a bit greedy to be honest. In fact, I often think if I had to eat my way out of a vat of food I would definitely hope it was some sort of chocolate theme spread..anyway I was very kindly sent some JimJams chocolate spread it was love. With 83% less sugar, this is kinder on children’s (and 28 year old lady’s) teeth than the leading brand. (Which I know also makes it a bit lower in calories but I believe it was developed with dental care in mind).
Anyway, I was also sent some recipes to try out along with milk chocolate and hazelnut spreads to try so I think it was only polite to test one of them out.
To make a a Chocolate Hazelnut Cheesecake you will need:
200g rich tea biscuits
80g softened butter
350g JimJams Chocolate Hazelnut spread
500g cream cheese
200ml double cream
Any decoration you fancy – I used chocolate stars
Break the biscuits into crumbs in a food processor and blend in the butter. Press this mixture down into a loose bottomed tin measuring approx. 9 inches in diameter. Set this aside to chill in the fridge.
Whisk your cream until it forms stiff peaks. Melt the chocolate spread in a microwave and whisk into the cream along with the cream cheese. Spread this into a thick, smooth layer over the buttery biscuit base (you can’t write a cheesecake recipe without using this term!)
Decorate as desired. Place in the fridge for 4 hours to set before serving.
I actually enjoy cheesecake best on its own, but it would also taste great with some fruit, cream or ice cream.
As mentioned above I was very kindly sent JimJams to try, but it is available in Holland and Barrett, Tesco and Ocado. See other retailers here. I will certainly be buying more.