Hazelnut Rocher Cheesecake Recipe | Legendairy

Hazelnut Rocher Cheesecake


8
Medium
20 MINS

+ Chillng Time

With it's unusual base made from rice bubbles and chocolate, this cheesecake will stand out in a crowd!

INGREDIENTS

Base
  • 200g dark chocolate, melted
  • 1/4 cup chocolate hazelnut spread
  • 1 1/4 cups rice bubbles
  • 1/2 cup coarsely chopped roasted hazelnuts
Cheesecake
  • 500g 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

  1. ,For base, combine melted chocolate, choc hazelnut spread, rice bubbles and hazelnuts. Press mixture into a lined 24cm round springform tin, refrigerate until set.
  2. ,
  3. , For cheesecake, beat cream cheese, cream, sugar and choc hazelnut spread with electric beaters until smooth. Beat in chocolate and dissolved gelatine.
  4. ,
  5. ,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.
  6. ,
  7. ,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.
  8. ,
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