75 ml Azada Olive Oil
200 grams digestive biscuits
50 grams ground hazelnuts
500 grams cream cheese at room temperature
300 grams chocolate spread
100 grams orange marmalade
200 ml single cream
75 grams dark chocolate, broken into pieces
10 grams fine gelatin sheets
1 tablespoon dark cocoa
30-40 grams toasted and caramelised crushed almonds
Line the base and sides of a 9 inch springform tin with a loose base with cling film.
Blitz the biscuits and hazelnuts into fine crumbs in a food processor. Add the cocoa powder and continue to blitz, slowly pouring Azada’s Olive Oil until the mixture is crumbly, yet comes together. Tip the mixture into the prepared tin and using a measuring cup, press the crumbs firmly onto the bottom, so that it is tightly packed. Chill in the refrigerator until firm, for at least 1 hour.
Meanwhile, put the gelatin sheets in a bowl of cold water to soak, for 5-10 minutes. While they are soaking, heat the cream in a milk pan until hot but not simmering, add the chocolate and whisk until smooth. Discard the water and squeeze out the excess water from the gelatin sheets and whisk into the hot chocolate cream until fully dissolved.
Next, place the cream cheese, chocolate spread and orange marmalade in a food processor and blitz until smooth. Once smooth, spoon the filling into the hot chocolate cream, and stir until both mixtures are fully combined. Pour the chocolate mixture onto the base and refrigerate for 12 hours, until set. When ready to serve, decorate the cheesecake with the toasted almonds and devour!
100 ml (€69,50€/ 1000ml)
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