18.10.2023
Rocher Cheesecake
Ingredients
for portions
| 1 Pck. | Keks(e), (American Chocolate Chunk Cookies, ca 200g) |
| 50 g | butter, soft |
| 100 g | Nutella, maybe more |
| 900 g | cream cheese |
| 200 g | Zucker |
| 1 | Owner) |
| 2 | egg yolk |
| 1 TL | Vanilla extract |
| 1 Becher | sour cream |
| 60 g | Cocoa powder, (Baking cocoa) |
| 12 | Confectionery, (Ferrero Rocher) |
| 1 Table | chocolate, dark |
| 1 Becher | whipped cream |
| 1 THE | Butter |
| 100 g | Hazelnuts, chopped |
Working time approx. 1 hourRest time approx. 2 hoursCooking/baking time approx. 50 minutesTotal time approx. 3 hours 50 minutesPreheat the oven to 175°C with top/bottom heat.
Cover the bottom of a 26mm springform pan with baking paper.
Mix or crush the chocolate cookies into crumbs either in a blender or in a freezer bag using a rolling pin/pot etc.
Mix the crumbs in a bowl with the soft butter and 50g Nutella.
If the mixture is still too dry, add some more Nutella.
Pour the crumb mixture into the springform pan and use a spoon to spread it over the entire base and press it down.
Cooling points.
In a mixing bowl, briefly mix the cream cheese with the mixer until creamy, then add the sugar and stir in.
Then mix in the egg, egg yolks, vanilla extract and sour cream one after the other.
Pour half of the cream cheese mixture into a second bowl, stir in the remaining Nutella and cocoa.
Take the springform pan out of the fridge and place the two mixtures alternately, one tablespoon at a time, in the middle to create the familiar zebra pattern.
Of course, it’s just as easy to distribute the masses for a cow spot or marble pattern, etc. Place the
unwrapped Rocher pralines at any distance – I take one for each piece, even if I don’t know where the cut edges will be – into the Press mass.
If the chocolates are still sticking out, shake the springform pan and tap it on the worktop so that the mixture settles.
If necessary, spread the cream cheese mixture so that the cake later has a flat cheese surface.
Seal the mold with aluminum foil.
Make sure everything is tight so that the cookie base doesn’t get watered down.
Place the springform pan in a deep baking tray, then place it on the middle shelf in the oven and fill the baking tray with water, up to a maximum of half the height of the pan.
Bake for 45 – 50 minutes.
When testing with sticks, the surface should be firm; some cream cheese may remain on the stick, then it will still be nice and juicy.
Cool completely on a wire rack.
While the cake is cooling, make the chocolate icing.
Chop the chocolate into small pieces and melt it with the butter over a water bath. At the same time, bring the cup of cream to the boil in a saucepan and then pour it onto the melted chocolate-butter mixture and stir with a whisk until the mixture has cooled slightly.
Set aside and stir occasionally until the cheesecake has cooled completely.
Roast the chopped hazelnuts in a pan without oil until brown and set aside until the cheesecake has cooled completely.
Once the cake is cold, pour the chocolate icing on top and spread the hazelnuts on top and put it in the fridge for at least 2 hours.
Before removing the edge of the springform pan, loosen the cake with a hot knife along the edge of the pan.
Annotation:
With the Nutella and cocoa in the second half of the cheese mixture, the cake becomes extra chocolaty, and of course it also tastes good with pure cheese mixture.