THE DAIRY KITCHEN
Hazelnut Rocher Cheesecake
By THE DAIRY KITCHEN
Serves
8
Difficulty
Medium
Preparation
20 MINS
Cooking
0 MINS
With it's unusual base made from rice bubbles and chocolate, this cheesecake will stand out in a crowd!
Ingredients
Base
200g dark chocolate, melted1/4 cup chocolate hazelnut spread
1 1/4 cups rice bubbles
1/2 cup coarsely chopped roasted hazelnuts
Cheesecake
500g cream cheese, softened300ml 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.
