Hazelnut Rocher Cheesecake (No Bake)
Created by ImPat on October 24, 2014
- Servings: 9
- Prep Time: 30m
- Cook Time: 0m
- Recipe #15092
Ingredients
- BASE
- 200 grams dark chocolate (melted)
- 1/4 cup chocolate hazelnut spread
- Rice bubbles (1 1/4 cups)
- 1/2 cup hazelnuts (roasted and coarsly chopped)
- FILLING
- 500 grams cream cheese (softened)
- 300 ml cream (thickened cream)
- 1/2 cup caster sugar
- 1/4 cup chocolate hazelnut spread
- 100 grams dark chocolate (melted)
- 2 teaspoons gelatin (dissolved in 2 tablespoons boiling water)
- 2 egg whites
- DECORATION
- 2 tablespoons dark chocolate (melted)
- 1/4 cup hazelnuts (halves, roasted)
How to Make
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Step 1: Line a 24cm round springform tin.
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Step 2: For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
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Step 3: Press into the prepared tin and refridgerate till set.
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Step 4: For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
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Step 5: Beat in the melted chocolate and dissolved gelatine.
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Step 6: Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
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Step 7: Pour mix over chocolate base and chill for 1 to 2 hours or until set.
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Step 8: To serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.
Nutritional Facts
- 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