Slow cooker muscovado cheesecake with hazelnuts & blackberries recipe | Good Food
This unbelievably creamy cheesecake has a sumptuous berry syrup and the crunch of toasted hazelnuts to top it off - ideal for feeding a crowd
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Ingredients
- 50g butter melted, plus extra for greasing
- 225g oat biscuits (such as Hobnobs)
- 100g blanched hazelnuts
- 250g light muscovado sugar
- 4 tbsp full-fat milk
- 750g full-fat cream cheese
- 2 tbsp plain flour
- 1 tsp vanilla extract
- 3 large eggs
- 200ml pot soured cream
- 1 tbsp Frangelico (optional)
- 2 tsp cornflour
- 3 tbsp golden caster sugar
- 200g blackberries
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