Hazelnut Chocolate Cheesecake

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From diabetes australia the ultimate diabetes cookbook in response to a request for diabetic friendly recipes with nuts. times are estimated and cooking time is chill time. made changes to biscuit quantities (upped from 10 to 15 and upped water from 2 to 3 tablespoons) as per review from mischka.

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Steps

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Lightly grease a 22cm springform tin.

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Mix the ground biscuits with the water in a bowl.

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Press the crumbs into the tin.

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In a bowl beat the cream cheese and sour cream till smooth.

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Add the sugar , cocoa , gelatine , raisins and hazelnuts and enxure the mix is well combined.

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Pour onto the biscuit base and refrigerate for 2 to 3 hours or overnight.

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Ingredients

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biscuits, water, light cream cheese, light sour cream, caster sugar, cocoa powder, gelatin, raisins, hazelnuts