Hazelnut Cheesecake

Base

150g (6oz) digestive Biscuits

50g (2oz) butter


Topping

200g (8oz) Philadelphia Cream cheese

2 cartons of Hazelnut yoghurt

1 sachet gelatine

250ml ( 1/2 pt) fresh dairy whipping cream

50g (2oz) caster sugar


Method

* Crush the biscuits , melt the butter and add the crushed biscuits

* Press firmly into the base of a loose bottom cake tin, chill in the fridge to

set.

* Cream the cheese and sugar, fold in the yogurt.

* Dissolve the gelatine in 2 tabsp water, stir into the cheese and yoghurt mix.

* Whip the cream fairly stiffly and fold in.

* Pour into tin over the base and chill for 1 hour to set

* Decorate with fresh cream rosettes and chopped hazelnuts.

Serves 8