Sweet & SLOW!
New Zealand Woman's Weekly|August 9, 2021
Not just for savoury dishes, your slow cooker is also an amazing dessert making hero!
 Sweet & SLOW!

Food tip

Refrigerate cheesecake and sauce in separate airtight containers for up to 3 days.

Chocolate-hazelnut cheesecake

PREP TIME 30 MINUTES

COOK TIME 2 HOURS (+ standing & refrigeration)

SERVES 10

500g cream cheese

80g butter

250g chocolate cream-style biscuits

½ cup (110g) caster sugar

750g jar chocolate-hazelnut spread

3 eggs

1 Grease a 20cm springform pan. Line base and side with baking paper. Preheat a 5.5-litre (22-cup) slow cooker on HIGH. Make sure the pan fits in the cooker insert without touching the side; remove pan. Place a wire rack in the cooker insert. If you don’t have a rack that will fit, tear off1m of foil and scrunch together to form a level “rack” in the slow cooker.

This story is from the August 9, 2021 edition of New Zealand Woman's Weekly.

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This story is from the August 9, 2021 edition of New Zealand Woman's Weekly.

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