Nutella cheesecake – gluten free

This is so easy – there is no baking involved, the only ‘cooking’ is melting the butter, the rest is just chopping and mixing.  It is great for if you are having a gathering and you have a few other things to do – such as making lots of fresh salads for the barbeque – because it looks like you spent a lot more time on it than you did!

Nutella cheesecake

Nutella cheesecake

205g gluten free arrowroot biscuits, crushed

60g butter

100g hazelnuts, chopped varyingly – some roughly chopped, some finely chopped

400g nutella or other hazelnut spread – room temperature

500g light cream cheese

60g sifted icing sugar

 

Melt the butter in a large microwave safe bowl, mix in the crushed biscuits and 1/4 of the hazelnuts, then stir through a tablespoon of the nutella until well mixed.  Press firmly into the base of a greased 23cm springform pan and chill until required.

Beat the cream cheese and icing sugar until well mixed and smooth, then add the remaining Nutella.  Smooth over the base of the cheesecake.  Sprinkle the remaining hazelnuts over the top, and press in gently.  Refridgerate as long as possible (at least four to five hours, but overnight is best).

 

For interest I also found a jar of a crunchy hazelnut spread (Kraft I think) and used that in the base, and the smooth Nutella in the cheese mixture.

Mocha Hazelnut Icecream “cake” – gluten free

This is very easy, it is really just a great big ice-cream sandwich.  I used a large springform cake tin to freeze it in.  You will need to start this either early in the morning on the day you want it to allow for refreezing time, or the day before.  This is very large, and should give at least 10 people a decent sized serve.

Mocha Hazelnut Icecream "cake"

Mocha Hazelnut Icecream “cake”

3 litres shop bought vanilla icecream (buy the plain kind)

400g hazelnuts

150g butter

1 cup gluten free icing sugar

3 eggs

250g dark chocolate

1/4 cup Mocha Kahlua

Preheat oven to 200 celcius fan forced, 220 if not.  Toast the hazelnuts for 10 minutes (don’t forget them, they burn quickly) and when you take them out, wrap them in a clean tea towel.  After 10 minutes when they are cool enough to handle, rub the hazelnuts through the teatowel vigorously as this should get most of the skins off.  Divide into two portions, getting off as much of the skins as possible – don’t fret if you don’t get every bit off, so long as you get the majority of the skins off the dish will taste good.  Roughly chop the hazelnuts, leaving some portions larger, and some smaller.

Cream the butter and icing sugar until pale, then beat in the eggs one at a time, ensuring they don’t curdle.

Put the chocolate in a microwave safe bowl, and in 30 second bursts, melt the chocolate, shaking the bowl each time.  After the third time, you should be able to stir the chocolate so that it melts and is smooth.  Mix Kahlua into the butter, then mix in the chocolate until it is all combined.

Sprinkle half the chopped nuts into the springform, then spread half the chocolate mixture over.  Put in the freezer for about half an hour, remove the ice-cream at the same time to allow it to soften.  After half an hour, spoon the softened ice-cream over the chocolate and nut mixture and smooth as much as you can to fill in any air pockets.

Spread the remaining chocolate over the top, press in the nuts and return to the freezer.  Freeze at least six hours, or overnight.