Baked this one for my friend's birthday. Using condensed milk instead of sugar in the cheesecake mixture and no added sugar to the base makes this one a bit less sweet. For the real sweet-tooths out there, add a third of a cup of granulated sugar to the base crust...
For the crust- 1 and 1/3 packets of Arnotts Milk Arrowroot biscuits http://www.arnotts.com/our-products/products/plains.aspx
- 1/2 a stick of butter (125grams, melted)
- 100g of Hazelnuts
For the filling- 2 packets of Cream Cheese (low fat or reduced fat)
- 4 eggs
- 1 can of Nestle Sweetened Condensed Milk
- 2 tablespoons of creamy peanut butter
- 2/3 cup of choc-hazelnut Nutella spread
- 1 teaspoon vailla essence
DirectionsStart by roasting and peeling the hazelnuts. Cut the hazelnuts in half and lay out on a lined baking tray. Bake at 350C for 5-7 minutes. Don't overcook them as charred hazelnuts is not what you want. You'll notice an aroma when the nuts are done. To remove the skins pour the nuts between two tea-towels and rub one towel over the other. The friction will remove the skins.
Place the Milk Arrowroot biscuits and roasted hazelnuts in a sealable food storage bag. Using a rolling pin, gently crush the contents. Transfer the biscuit crumbs to a medium mixing bowl combined with melted butter and sugar (if desired).
Pour the combined mixture to a 9" pie dish and distribute the contents padding aroun the interior edges of the dish. There will be enough to decorate the top edge of the dish as well.
Place the dish into a baing tray filled with an inch of water. This step is a must as the water will keep the oven moist when it bakes and prevent the cheesecake from cracking.
Bake at 150C for 45 minutes but check regularly for doneness. The cheesecake will be ready when it jiggles a bit in the middle when you shake it. Once cooked leave the door of the oven ajar and let the cheescake cool competely in the oven before taking out.