Christmas is my favourite time of the year, and i decided to make my own recipe for my christmas dessert. you can have this any time really. Macabella is my favourite chocolate spread, i have been using it for just about all my baking , even had to take some away to the US.

Ingredients:

Crust

• 2×154 g Oreos biscuit crushed. (leave about 45g for decorating)
•  (56g) butter, melted

Instruction:

• Crush Oreos in a plastic bag till you get crumbs.
• Combine Oreo crumbs with melted butter.
• Press crumbs into the bottom and halfway up the sides of a 9 inch spring form pan. leave in refrigerator to get firm.

Filling

• (670g) cream cheese, room temperature
• (100g) sugar
• 1 tsp vanilla extract
• (450g) macabella velvet
• 3 tbsp. cocoa powder
• 8oz whipped cream

Instructions:

• In a large bowl combine cream cheese and sugar together, and beat using an electric whisk.
• Add in Macabella and cocoa powder with vanilla extract and mix till smooth and well combined.
• Stir in whipped cream and mix together.
• Pour filling into crust, making it smooth at the top.

• As the name implies ‘no bake’, refrigerate for about 5-6 hours till firm, or overnight.
• Remove from pan and display of your cake plate.

 

Macabella Ganache

•  (150g) macabella
• 1/4 cup (60ml) heavy cream
• Handful macadamia nuts (crushed)
• Ferrero Rocher (for decorating)

Instructions:

• In a bowl pour in macabella
• Bring heavy cream to boil I used my microwave.
• Pour over the macabella and whisk till smooth.
• Allow to cool slightly and thicken before you pour over your cheese cake.
• Sprinkle macadamia nuts over the top, and refrigerate till serving.