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No-Bake Ferrero Rocher Cheesecake
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No-Bake Ferrero Rocher Cheesecake

40 minPorcje: 10Nutri-Score D€€
od @barbhomekitchen8 importówugotowano 0 razy
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Składniki

10 osób
  • digestive biscuits (crushed)Piekarnia200 g
  • hazelnuts (toasted and chopped)Orzechy i nasiona100 g
  • butter (melted)Nabiał80 g
  • cocoa powder (sifted)Spiżarnia15 g
  • cream cheese (at room temperature)Nabiał400 g
  • mascarpone (at room temperature)Nabiał250 g
  • double cream (cold)Nabiał200 ml
  • icing sugar (sifted)Spiżarnia100 g
  • hazelnut chocolate spread (softened)Spiżarnia150 g
  • vanilla extractSpiżarnia5 ml
  • dark chocolate (melted)Spiżarnia150 g
  • Ferrero Rocher chocolates (for decoration)Spiżarnia8 kawałki

na porcję

Wartości odżywcze

447kcal

Węglowodany
32 g
Białko
6 g
Tłuszcz
33 g
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Przybory

  • Tortownica
  • Miska ×2
  • Mikser ręczny
  • Łopatka kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  3. Assemble and chill

    • Spread the filling over the chilled base and smooth the top.
    • Cover and refrigerate until set.
    Krok 3

  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.
    Krok 4
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