....finally an opportunity to be busy with Cakes~

Once again!
Su's been back in her kitchen creating her sculpted babies~ *giggle*
I've had a cold 'cake-less' spell since I returned to Sydney a month ago. It's been at least 3 weeks since the last birthday; cake order or anything of the sort. This week; I've got my hands full with two 21st's. The stress has piled up closing in towards the weekend, but I'm glad; Su's back in business! *yay* Rolling in the $$~ *laughs*
During dinner at Shaun's; I mentioned contributing a hazelnut cheesecake for dessert. Shaun came up with the ingenious idea of having it with vanilla icecream! Oh Wow~
....I don't think I could possibly eat cheesecake served without ice cream again!
..... DAMN yOu~ Shaun!!! The next gazillion calories consumed from cheesecake is on you! *grin*

Drawing our attention back to this luscious hazelnut cheesecake; here's the recipe.
I whipped it up in 20 minutes. Pop'ed it in the oven for about 15; refrigerated it for 3-4 hours (should have had it in there longer- but meh~..tasted just as good). Lots of shortcuts used....I decided to take a hint from one of my anonymous readers on a cheesecake mixture. Thanks so much for posting your comment and the recipe. I altered it a little; but it still is an exquisite creamy and smooth texture of cheese. Too bad I don't know who to thank...stop posting 'anonymous' comments guys!

250g digestive biscuit crumbled
2 tbsp castor sugar
70gs unsalted butter melted

Stir these ingredients together and press the mixture firmly into the base of a 9 inch springform tin. Refrigerate while you make the filling.

1 package philly cream cheese
1/2 small can sweet condensed milk,
1 egg
vanilla essence

Beat all of the above in a large mixing bowl till smooth and creamy.

1 can Nestle "Top and Fill" (Ready to use caramel/ approximately 1 cup)- reduce this in accordance to your personal sweetness preference. I used less than one full can. 1/2 cup of it would suffice. A light swirl if you aren't too big a fan of sweet indulgences.

3/4 cup full lightly roasted hazelnuts (crushed into large chunks)

Assemble: Scatter hazelnuts on cheesecake cookie base. Top with store bought caramel topping. Gently fill the cake tin with the rest of the cheese mixture, spreading the mixture gently from side to side. Bake in preheated 230 degree oven for 15 minutes, till corners brown slightly. Cake will still be wobbly in the middle. Leave to cool and refrigerate for at least 5-6 hours for center to set.

We were a little impatient with the 'setting' time and gobbled down the yummy cheesecake with the layers in between still gooey and wobbly. It was sinfully delicious. Oh so bad...*grin* Don't forget the ICecream!!!