Postre
No-Bake Ferrero Rocher Cheesecake
40 minPara 10Nutri-Score D€€
D
40 min
40 minNo-Bake Ferrero Rocher Cheesecake
receta de
Barbara Bajon
@barbhomekitchen
5 recetas
8 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
digestive biscuits (crushed)Panadería200 g
hazelnuts (toasted and chopped)Frutos secos y semillas100 g
butter (melted)Lácteos80 g- cocoa powder (sifted)Despensa15 g
cream cheese (at room temperature)Lácteos400 g
mascarpone (at room temperature)Lácteos250 g- double cream (cold)Lácteos200 ml
- icing sugar (sifted)Despensa100 g
- hazelnut chocolate spread (softened)Despensa150 g
- vanilla extractDespensa5 ml
dark chocolate (melted)Despensa150 g- Ferrero Rocher chocolates (for decoration)Despensa8 piezas
por ración
Nutrición
447kcal
- Carbohidratos
- 32 g
- Proteínas
- 6 g
- Grasas
- 33 g
lo que usará
Utensilios
Molde desmontable
Bol ×2
Batidora de varillas
Espátula
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Assemble and chill
- Spread the filling over the chilled base and smooth the top.
- Cover and refrigerate until set.
- Paso 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.