Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
26
High
Nutrition per serving
Calories790.3 kcal (40%)
Total Fat57.1 g (82%)
Carbs60.3 g (23%)
Sugars46.3 g (51%)
Protein8.8 g (18%)
Sodium353.1 mg (18%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Biscuit Base
Cheesecake Mix
Ganache
Decoration
Instructions
Biscuit Base
Step 1
Smash your biscuits into a fine crumb and melt your butter
Step 2
Combine in a bowl and empty into your cake tin
Step 3
Press down until firm and tidy the edges with a spoon
Step 4
Place in the freezer to set whilst you make your filling
Cheesecake Filling
Step 5
Mix the cream cheese, sugar, double cream and Nutella using a hand whisk or stand mixer
MixerMixStep 6
Remove the base from the freezer and place your core guide in the centre of your base. We use a mousse ring but anything circular and food safe will work
Step 7
Press your cheesecake filling into the edges of your tin, working in an opposite direction until your guide is supported. Then empty the remaining filling into the tin.
Step 8
Level off with a palette knife and place in the freezer to set
Decoration
Step 9
Once your cheesecake is solid remove from the freezer and remove from the tin. Carefully remove your core guide and fill with Nutella
Step 10
For the ganache heat your cream and pour over the chocolate chips, whisking until smooth and glossy.
WhiskStep 11
Decorate your cake, using the ganache to stick your chosen Kinder toppings to the top of your cake
Step 12
Defrost in the fridge for 6-8 hours before serving
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