Hi!
Traditional cheesecake is exquisite, a classic among desserts. Baked and no-bake cheesecakes are both incredibly delicious. Imagine a unique flavor reminiscent of the famous Ferrero Rocher chocolates. Ferrero Rocher Cheesecake indulgent homemade version. You probably have most of the ingredients on hand. Now, all that’s left is the quick preparation. These come together swiftly and without any baking.
INGREDIENTS FOR THE BASE :
- 150 g almond flour / any cookies you like
- 60 g melted, unsalted butter
- 10-20g xylitol
Cream:
- 250 ml of cream, cold (I use lactose-free – this one)
- 350 g of cream cheese (lactose-free – you can safely use the original cheese – this one)
- 100 g Xylitol powdered sugar / any sweetener
- 100 g hazelnut dark chocolate, melted and slightly cooled (this one )
- 50g of milk chocolate (I used it without sugar – this one ), melted and slightly cooled
- 50-70g hazelnuts (you can use macadamia)
Chocolate Mousse :
- 2 bars of dark chocolate (I used 70% hazelnut and 80% regular dark)
- 100-150g of cream
Topping:
- Whip the cream and cream cheese until fluffy and well whipped.
Decorate according to your own tastes
Instructions:
*You can make the entire recipe in one large baking tray, or in muffins, or in a special silicone mold divided into pieces.
Combine the melted butter with almond flour (if you choose cookies, do not add sugar, unless you want them sweeter and the cookies are sugar-free) and xylitol (I did not add it). Set aside while you prepare the cheesecake cream
Melt the chocolate and leave to cool, but check to make sure it hasn’t hardened. Chop the nuts – set aside.
*Here you need to test the structure, it all depends on what kind of chocolate you have, you will need this much cream, the mass must be thick, but at the same time easy to work with.
Heat the cream with the vanilla pod in a pot (you can use liquid, but be careful not to burn it as delicate bubbles appear), pour it over the chocolate and mix well. If the chocolate still does not want to melt, pour everything back into the pot and stir over low heat until the chocolate melts – leave to cool but check to make sure it does not set.
In a bowl, combine soft cheese, sweetener and vanilla extract.
In a separate bowl, beat the cream, but not until stiff – 3/4. Combine both masses, add the cooled chocolate and mix gently, then add the nuts and mix until completely combined (if using a mixer, mix at low speed – the cheesecake cream should be semi-stiff).
Form the cheesecake mass into any form and put it in the fridge for 2-3 hours, preferably overnight.
Whip the cream and cream cheese until fluffy and well whipped.
Decorate to your taste
Enjoy !
