Ferrero Rocher cheesecakeCourse: Dessert Recipes
200g butter biscuits
2 tablespoons cocoa needed
500g soft cottage cheese
200g hazelnut yogurt
100g hazelnut chocolate
3 tablespoons powdered sugar
1 tsp vanilla extract Needed
100g hot chocolate
100 ml cream for whipping
- First, melt the hazelnut chocolate in a water bath and let it cool completely.
- Meanwhile, we crush the biscuits in a mixer, add melted butter and cocoa to them, mix well. Drip the biscuits with a spoon to the bottom of the mold (diameter 24 cm), lined with baking paper (the sides must be without paper).
- In a bowl, mix all the ingredients on the filling. Pour the filling onto the body and bake in a heated oven at 170 ° C for about 50-60 minutes. We watch the sides of the cheesecake, they have to come off the mold. After baking, let it cool for at least 30 minutes in an open oven. Then remove it and let it cool completely.
- Heat the cream (be careful not to boil it) and melt the hot chocolate in it. Finally, mix the chopped nuts into the icing. Pour over the cheesecake and rub. Let it harden in the fridge.