Food & Wine
Hazelnut Rocher cheesecake
Nutty and rich, this decadent Rocher cheesecake is the ultimate sweet treat.
Serves:8-10
Ingredients:
Base
- 200g dark chocolate, melted
- ¼ cup chocolate hazelnut spread
- 1 ¼ cups rice bubbles
- ½ cup coarsely chopped roasted hazelnuts
Cheesecake
- 500g Australian cream cheese, softened
- 300ml Australian thickened cream, extra
- ½ cup caster sugar
- ¼ 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 spring form 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.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
Related links:
Chocolate and hazelnut crepe cake