how to make no-bake chocolate nutella hazelnut cheesecake скачать в хорошем качестве

how to make no-bake chocolate nutella hazelnut cheesecake

This recipe is very easy to create. Great for any day to enjoy. Ingredients: 1. 140g (5 oz) unsalted butter, melted 2. 250g (8.8 oz) digestive biscuits or malt biscuits or other plain sweet biscuits 3. 500g (17.6 oz) cream cheese, softened 4. 1/2 cup powdered icing sugar 5. 300 ml (10 fl oz) double cream 6. 1 teaspoon vanilla extract 7. 15 hazelnut chocolates (Ferrero Rocher) 8. 1/3 cup Nutella or chocolate hazelnut spread 9. 25g (0.9 oz) roasted skinless hazelnuts Method: 1. Grease and line the base of a 23cm (9 inch) spring form tin with baking paper (or cut out square piece of baking paper, position loosely on top of base of a 23cm (9 inch) spring form tin and secure sides). Put biscuits in a food processor and pulse in short bursts until fine crumbs form (or place in double lined plastic bag and crush with rolling pin). Add melted butter and pulse until well combined. Press into base of prepared tin, then refrigerate for 15 minutes. 2. Put cream cheese and icing sugar in a large bowl and, using an electric mixer, beat until softened. Beat cream and vanilla in a separate bowl until soft peaks form, then fold into cream cheese mixture. Roughly chop 5 of the Ferrero Rocher and stir through. Spoon over biscuit base and smooth down with a spatula. Cover with plastic wrap and refrigerate for at least 6 hours. 3. To toast skinned hazelnuts, preheat oven to 180C (350F), put nuts on an oven tray lined with non-stick baking paper and bake for 10 minutes or until golden (if you can't find skinned hazelnuts, put hot nuts in a clean tea towel and rub gently to remove skins). Let cool. 4. Put Nutella spread in a saucepan over a low heat and cook for 4 minutes or until melted and runny. Cool slightly before spreading over top of cheesecake. Decorate with remaining Ferrero Rocher chocolates and chopped hazelnuts, then refrigerate until ready to serve. When serve - gently run knife around sides to release cheesecake, then slide baking paper underneath. Makes 10-12 serves.