Hazelnut Rocher Cheesecake
8Serves
MediumDifficulty
20 MINSPreparation
0 MINSCooking
With it's unusual base made from rice bubbles and chocolate, this cheesecake will stand out in a crowd!
Ingredients
200g dark chocolate, melted
1/4 cup chocolate hazelnut spread
1 1/4 cups rice bubbles
1/2 cup coarsely chopped roasted hazelnuts500g cream cheese, softened
300ml thickened cream, extra
1/2 cup caster sugar
1/4 cup chocolate hazelnut spread
100g dark chocolate, melted
2 teaspoons gelatine dissolved in 2 tablespoons boiling water
2 egg whites
melted dark chocolate, for drizzling
extra roasted hazelnuts halved, for serving
1/4 cup chocolate hazelnut spread
1 1/4 cups rice bubbles
1/2 cup coarsely chopped roasted hazelnuts500g cream cheese, softened
300ml thickened cream, extra
1/2 cup caster sugar
1/4 cup chocolate hazelnut spread
100g dark chocolate, melted
2 teaspoons gelatine dissolved in 2 tablespoons boiling water
2 egg whites
melted dark chocolate, for drizzling
extra roasted hazelnuts halved, for serving
Method
- For base, combine melted chocolate, choc hazelnut spread, rice bubbles and hazelnuts. Press mixture into a lined 24cm round springform tin, refrigerate until set.
- For cheesecake, beat cream cheese, cream, sugar and choc hazelnut spread with electric beaters until smooth. Beat in chocolate and dissolved gelatine.
- Beat egg whites until stiff peaks form and stir into cream cheese mixture. Pour mixture over chocolate base and refrigerate for 1-2 hours or until set.
- To serve, remove cheesecake from pan, drizzle with dark chocolate and sprinkle with extra hazelnuts. Use a sharp knife to cut into small wedges for serving.
Calcium
0
Carbohydrates
0
Energy
0
Fat Total
0
Fat Saturated
0
Fibre
0
Iron
0
Protein
0
Sodium
0
Sugar
0