Hazelnut Rocher Cheesecake (No Bake)
Recipe: #15092
October 24, 2014
Categories: Desserts, Cakes, Cheese, Hazelnut, Baby Shower, Birthday, Brunch, Christmas, Easter, Mothers Day, Vegetarian, Gelatin/Jello, Cheesecake, Cream Cheese, Heavy Cream, No Bake Cheesecake, more
"While having a fish and chip lunch I came across this recipe in Business Baking Oct/Nov. '07 and it sounded yummy. Times are estimated and chilling time. For the decoration they did not specify amounts, so I am guessing them."
Ingredients
- BASE
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- FILLING
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- DECORATION
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Nutritional
- Serving Size: 1 (179.4 g)
- Calories 748.7
- Total Fat - 63.3 g
- Saturated Fat - 26.4 g
- Cholesterol - 96.1 mg
- Sodium - 224.6 mg
- Total Carbohydrate - 39.5 g
- Dietary Fiber - 4 g
- Sugars - 30.1 g
- Protein - 8.7 g
- Calcium - 133.9 mg
- Iron - 3.1 mg
- Vitamin C - 1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line a 24cm round springform tin.
Step 2
For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
Step 3
Press into the prepared tin and refridgerate till set.
Step 4
For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
Step 5
Beat in the melted chocolate and dissolved gelatine.
Step 6
Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
Step 7
Pour mix over chocolate base and chill for 1 to 2 hours or until set.
Step 8
To serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.
Tips
No special items needed.