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Frozen Chocolate & Hazelnut Cheesecake

Updated: Aug 25, 2021

For the month of August we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday pick this month is a Frozen Chocolate and Hazelnut Cheesecake. In only 30 minutes time + overnight freezing, this recipe is made with classic bourbon biscuits and crunchy roasted hazelnuts. This indulgent dessert is easy to make and perfect for a summertime dinner party with friends. Serves 8-10.

Frozen Chocolate & Hazelnut Cheesecake


  • full-fat soft cheese 200g or 1 Cup

  • vanilla extract 1 tsp

  • eggs 2 large, separated

  • Nutella 125g or half a Cup

  • golden caster sugar 100g or half a Cup

  • whipping cream 300ml pot or 1 and a half Cup

  • hazelnuts 75g, roasted and roughly chopped or one third Cup

  • single cream to serve (optional)


The Bourbon Biscuit is a sandwich biscuit consisting of two thin rectangular dark

chocolate-flavored biscuits with a chocolate buttercream filling.

  • bourbon biscuits 250g or 2 Cups

  • salted butter 75g, melted or one third Cup


  • STEP 1 Line a 900g loaf tin (8 x 4x 3 inches approx.) with clingfilm (oiling the tin lightly first helps it to stick). Put the soft cheese, vanilla, egg yolks from the separated eggs, Nutella and 50g (1/4 Cup) of the sugar in a mixing bowl and whisk using electric beaters until smooth. Clean the whisks and, in another bowl, beat the egg whites until stiff. Add the remaining 50g (1/4 Cup) of sugar, beat until glossy and thick, and then fold into the soft-cheese mixture. Finally, whisk the whipping cream until thick, then fold this in, too.

  • STEP 2 Tip the hazelnuts into the base of the tin and spread evenly. Scrape the cheesecake filling on top, spread to flatten the top, then freeze for 3 hours until almost solid.

  • STEP 3 Crush the bourbon biscuits in a bowl with the end of a rolling pin to rough crumbs, then mix with the melted butter. When the filling is ready, scatter the biscuit base over, press to compact on the frozen cheesecake, and freeze again overnight.

  • STEP 4 To serve, remove the cheesecake from the freezer 15 minutes before you want to serve it, and invert carefully onto a serving plate, peeling away the clingfilm. Slice and serve with single cream, if you like.

Happy Birthday to our August Real Estate Professionals!

Craig Wilson

Real Estate Broker


Hollie Reed

Real Estate Broker