No-Bake Hazelnut Chocolate Cheesecake

Serves 1
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Directions

  1. 1Blend the biscuits until a fine powder forms.
  2. 2Blend the biscuits until a fine powder forms.
  3. 3Blend the biscuits until a fine powder forms.
  4. 4Mix them with the melted butter.
  5. 5Mix them with the melted butter.
  6. 6Mix them with the melted butter.
  7. 7Press firmly into the bottom of a 20–22cm springform pan.
  8. 8Press firmly into the bottom of a 20–22cm springform pan.
  9. 9Press firmly into the bottom of a 20–22cm springform pan.
  10. 10Whip the cream cheese with the icing sugar and vanilla.
  11. 11Whip the cream cheese with the icing sugar and vanilla.
  12. 12Whip the cream cheese with the icing sugar and vanilla.
  13. 13Whip the single cream until stiff peaks form.
  14. 14Whip the single cream until stiff peaks form.
  15. 15Whip the single cream until stiff peaks form.
  16. 16Gently fold the whipped cream into the cheese and sugar mixture.
  17. 17Gently fold the whipped cream into the cheese and sugar mixture.
  18. 18Gently fold the whipped cream into the cheese and sugar mixture.
  19. 19Heat the cream until simmering.
  20. 20Heat the cream until simmering.
  21. 21Heat the cream until simmering.
  22. 22Pour it over the chopped chocolate and let it sit for 1 minute.
  23. 23Pour it over the chopped chocolate and let it sit for 1 minute.
  24. 24Pour it over the chopped chocolate and let it sit for 1 minute.
  25. 25Mix until you get a smooth, glossy ganache.
  26. 26Mix until you get a smooth, glossy ganache.
  27. 27Mix until you get a smooth, glossy ganache.
  28. 28Add the butter.
  29. 29Add the butter.
  30. 30Add the butter.

Ingredients

  • 200 g cocoa biscuits
  • 200 g cocoa biscuits
  • 200 g cocoa biscuits
  • 80 g melted butter
  • 80 g melted butter
  • 80 g melted butter
  • 400 g Philadelphia-style cream cheese
  • 400 g Philadelphia-style cream cheese
  • 400 g Philadelphia-style cream cheese
  • 200 ml full-fat single cream (30% fat minimum)
  • 200 ml full-fat single cream (30% fat minimum)
  • 200 ml full-fat single cream (30% fat minimum)
  • 1 tbsp icing sugar
  • 1 tbsp icing sugar
  • 1 tbsp icing sugar
  • 0.5 bean the seeds of ½ vanilla bean
  • 0.5 bean the seeds of ½ vanilla bean
  • 0.5 bean the seeds of ½ vanilla bean
  • 100 g chocolate
  • 100 g chocolate
  • 100 g chocolate
  • 100 ml full-fat single cream
  • 100 ml full-fat single cream
  • 100 ml full-fat single cream
  • 10 g butter
  • 10 g butter
  • 10 g butter

Equipment

springform pan (20–22cm)