Hazelnut Rocher Cheesecake (No Bake)

30m
Prep Time
0m
Cook Time
30m
Ready In


"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."

Original is 9 servings
  • BASE
  • FILLING
  • DECORATION

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.

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