There is nothing Greek about this gluten-free chocolate & hazelnut cheesecake, but it has been requested on almost as many Greek tables as Yiayia’s legendary spanakopita! I love watching people’s faces when they take their first mouthful, especially Yiayia’s Greek friends, who always look surprised that something not Greek can taste so good.
It now sits proudly at every birthday, Easter and name day celebration, often stealing the limelight away from other sweet treats on the table. Even Yiayia cannot resist the chocolatey, hazelnut gooeyness of this cheesecake and gives it a big thumbs-up.
The first time I made this I followed a Nigella recipe, but I have since adapted the recipe to this equally popular gluten-free version over the years. This cheesecake will garner more attention than is really deserving of the minimal effort that goes into making it.
Preparation time 20-minutes
Chilling time 3-12 hours
175g gluten-free digestive biscuits
Break the digestives into pieces and place in a food processor. Give them a quick whizz on a fast setting until the biscuits start to crumb.
Add the butter and blitz for another 30-seconds or so until you have a soft mixture.
Spoon the mixture evenly across the base of a springform tin and place it in the fridge to chill while you prepare your cheesecake topping.
Empty the cream cheese into a bowl and sift the icing sugar on top. Beat with a spatula until smooth and then add in the chocolate spread and mix until combined.
Take your springform tin out of the fridge and spread your cheesecake mixture over the base.
Sprinkle the chopped hazelnuts on top and place in the fridge overnight (or for at least 3-hours).
Serve straight from the fridge.