Dessert
No-Bake Ferrero Rocher Cheesecake
40 minVoor 10Nutri-Score D€€
D
40 min
40 minNo-Bake Ferrero Rocher Cheesecake
recept van
Barbara Bajon
@barbhomekitchen
5 recepten
8 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
digestive biscuits (crushed)Bakkerij200 g
hazelnuts (toasted and chopped)Noten en zaden100 g
butter (melted)Zuivel80 g- cocoa powder (sifted)Voorraadkast15 g
cream cheese (at room temperature)Zuivel400 g
mascarpone (at room temperature)Zuivel250 g- double cream (cold)Zuivel200 ml
- icing sugar (sifted)Voorraadkast100 g
- hazelnut chocolate spread (softened)Voorraadkast150 g
- vanilla extractVoorraadkast5 ml
dark chocolate (melted)Voorraadkast150 g- Ferrero Rocher chocolates (for decoration)Voorraadkast8 stukken
per portie
Voedingswaarden
447kcal
- Koolhydraten
- 32 g
- Eiwitten
- 6 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Springvorm
Mengkom ×2
Handmixer
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Assemble and chill
- Spread the filling over the chilled base and smooth the top.
- Cover and refrigerate until set.
- Stap 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.