Dessert
No-Bake Ferrero Rocher Cheesecake
40 Min.Für 10Nutri-Score D€€
D
40 Min.
40 Min.No-Bake Ferrero Rocher Cheesecake
rezept von
Barbara Bajon
@barbhomekitchen
5 Rezepte
8 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
digestive biscuits (crushed)Backwaren200 g
hazelnuts (toasted and chopped)Nüsse & Samen100 g
butter (melted)Milchprodukte80 g- cocoa powder (sifted)Vorräte15 g
cream cheese (at room temperature)Milchprodukte400 g
mascarpone (at room temperature)Milchprodukte250 g- double cream (cold)Milchprodukte200 ml
- icing sugar (sifted)Vorräte100 g
- hazelnut chocolate spread (softened)Vorräte150 g
- vanilla extractVorräte5 ml
dark chocolate (melted)Vorräte150 g- Ferrero Rocher chocolates (for decoration)Vorräte8 Stücke
pro Portion
Nährwerte
447kcal
- Kohlenhydrate
- 32 g
- Eiweiß
- 6 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Springform
Rührschüssel ×2
Handrührgerät
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the base
- Crush the digestive biscuits into fine crumbs.
- Mix the crumbs with the toasted chopped hazelnuts, cocoa powder and melted butter until evenly coated.
- Press the mixture firmly into the base of the springform pan and chill while you make the filling.
- Schritt 2
Whip the filling
- Beat the cream cheese and mascarpone until smooth.
- Add the icing sugar, hazelnut chocolate spread and vanilla extract and beat again until combined.
- Whip the cold double cream to soft peaks and fold it into the cheese mixture.
- Schritt 3
Assemble and chill
- Spread the filling over the chilled base and smooth the top.
- Cover and refrigerate until set.
- Schritt 4
Decorate
- Pour the melted dark chocolate over the set cheesecake and spread evenly.
- Top with the Ferrero Rocher chocolates and a few chopped hazelnuts.
- Chill briefly until the chocolate sets before releasing the pan.