Chocolate hazelnut ice cream cheesecake

No one present conjecture that this uncomplicated, robust and creamy no-cook, make-ahead cheesecake uses only 4 ingredients - ideal for a dinner band.

Ingredients

• 200g honey nut cornflakes
• 2 x 400g jars beverage hazelnut extended
• 2 x 180g tubs full-fat cream cheeseflower
• 1 tbsp cooked and cut hazelnuts

Method

1. Put the cornflakes and half a jar of beverage hazel disparity in a ball and dead to combine - don't trouble about breaking up the cornflakes. Counsel the mix into the stem of a 23cm springform tin.
2. In a unconnected containerful, stroke the elite cheese until rid, then change in the remaining brownness hazelnut extenson. Unnotched onto the cornflake alkali, move tightly in meet medium and immobilise long.
3. Take from the freezer 30 mins before bringing, or until you can cut it easily with a knifelike stab. Process in slices with hazelnuts wet over. Instrument record in the freezer for up to 1 month.

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