Nutella cheesecakes with salted toffee pretzels

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How to make Nutella cheesecakes with salted toffee pretzels

  • Yield : 6
  • Prep Time : 5:00
  • Cook Time : 0:30
  • Total Time : 5:30

Ingredients

  • 120g plain chocolate biscuits
  • 75g pretzels
  • 100g butter, melted
  • 2 x 250g pkt cream cheese, at room temperature
  • 300g ctn sour cream
  • 100g (1/2 cup) caster sugar
  • 150g (1/2 cup) Nutella
  • 180g dark chocolate, melted, cooled
  • 2 eggs
  • Toffee pretzel shards, to decorate (see notes)
  • Toffee crumbs, to decorate (see notes)

Chocolate ganache

  • 180g dark chocolate, finely chopped
  • 60ml (1/4 cup) pouring cream

Method

  • Step 1 Preheat oven to 160C/140C fan forced. Release the bases from six 10cm springform pans and turn over. Place a sheet of baking paper over 1 base, allowing 4cm of paper to overhang. Secure the base, paper-side up, back in the pan. Repeat with remaining pans.
  • Step 2 Place the biscuits and pretzels in a food processor and process until finely crushed. Add the butter and process until well combined. Divide among the pans. Use the back of a spoon to press the biscuit mixture firmly over the base of each pan and place in the fridge for 20 minutes to chill.
  • Step 3 Meanwhile, place the cream cheese, sour cream and sugar in the clean food processor and process until smooth. Add the Nutella and chocolate and process until well combined. Add the eggs and process until well combined.
  • Step 4 Spoon cream cheese mixture among the prepared pans. Place the pans on a baking tray. Bake for 30 minutes or until just set in the centre. Turn oven off. Leave the cheesecakes in the oven, with the door slightly ajar, until cooled completely (this will prevent the cakes from cracking). Place in the fridge for 4 hours to chill.
  • Step 5 For the chocolate ganache, place the chocolate and cream in a heatproof bowl and microwave on High, stirring every minute, until melted and smooth.
  • Step 6 Remove cheesecakes from the pans. Spread the ganache over the top of each cheesecake and set aside for 10 minutes to set slightly. Top the cheesecakes with the toffee pretzel shards (see notes) and sprinkle the crushed toffee crumbs over the top, to decorate.

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