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."
 
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photo by a food.com user photo by a food.com user
Ready In:
3hrs 30mins
Ingredients:
13
Serves:
8-10
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ingredients

  • 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)
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directions

  • Line a 24cm round springform tin.
  • For the base combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts.
  • Press into the prepared tin and refridgerate till set.
  • For the cheesecake beat the cream cheese, cream, sugar and chocolate hazelnut spread until smooth.
  • Beat in the melted chocolate and dissolved gelatine.
  • Beat egg whites until soft peaks are formed and then fold into the cream cheese mix.
  • Pour mix over chocolate base and chill for 1 to 2 hours or until set.
  • 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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Reviews

  1. I made this recipe exactly as written with no deviations. This was a very easy recipe to make, but it was not as solid as a cheesecake should be. It was not runny, but it never fully set up. The flavor was very good and certainly made up for it not setting up properly.
     
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