White Chocolate Cheesecake with Hazelnut Crunch
Ingredients
- CRUST:
- 2 1/2 cups cookies (I used graham crackers)
- 1/3 cup butter
- FILLING:
- 18 oz cream cheese (room temperature)
- 2 cups heavy cream (from the fridge)
- 1/2 - 3/4 cup powdered sugar
- 7 oz white chocolate
- 1 cup hazelnuts
- 1 pack Kinder Bueno (2 individual bars)
- TOPPING:
- 7 oz white chocolate
- 1/3 cup heavy cream
- Milk/dark chocolate strip for decoration
Instructions
Melt the butter. Crush the cookies into fine crumbs, mix in the melted butter, and press into the bottom of the springform pan. Chill in the fridge.
Finely grind the hazelnuts. Melt the chocolate and mix it with the ground hazelnuts.
Cream the cream cheese with powdered sugar, add the cooled chocolate and hazelnut mixture, and mix. Add the chopped Kinder Bueno bars and mix again.
Whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
Pour the mixture onto the chilled crust and refrigerate for at least 8 hours, preferably overnight.
After chilling, melt the chocolate with the heavy cream, let it cool slightly, then pour it over the cheesecake. Refrigerate until the topping sets.
I decorated mine with grated milk chocolate and 150 ml of heavy cream whipped to stiff peaks.
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