Hazelnut Rocher Cheesecake (No Bake)

“While having a fish and chip lunch I came across this recipe in Business Baking Oct/Nov. '07 and it sounded yummy. Times are estimated and chilling time. For the decoration they did not specify amounts, so I am guessing them.”
READY IN:
3hrs 30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • Base
  • 200 g dark chocolate (melted)
  • 14 cup chocolate hazelnut spread
  • 1 14 cups rice bubbles
  • 12 cup roasted hazelnuts (roasted and coarsly chopped)
  • Filling
  • 500 g cream cheese (softened)
  • 300 ml thickened cream
  • 12 cup caster sugar
  • 14 cup chocolate hazelnut spread
  • 100 g dark chocolate (melted)
  • 2 teaspoons gelatin (dissolved in 2 tablespoons boiling water)
  • 2 egg whites
  • Decoration
  • 2 tablespoons dark chocolate (melted)
  • 14 cup hazelnuts, halves (roasted)

Directions

  1. Line a 24cm round springform tin.
  2. For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
  3. Press into the prepared tin and refridgerate till set.
  4. For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
  5. Beat in the melted chocolate and dissolved gelatine.
  6. Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
  7. Pour mix over chocolate base and chill for 1 to 2 hours or until set.
  8. To serve remove from pan and drizzle with chocolate and sprinkle with extra hazelnuts, use a sharp knife to cut into wedges.

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