How To make White Chocolate Hazelnut Cheesecake
Hazelnut Crust: 1 8 ounce pkg. hazelnut or shortbread cookies
crushed
3 tablespoons margarine or butter :
melted
Filling: 1 pound white baking bar with cocoa butter
32 ounces cream cheese softened
1/2 cup margarine or butter :
softened
3 tablespoons hazelnut liqueur or milk
1 tablespoon vanilla
1 dash ground nutmeg
4 eggs
1 egg yolk
2 3 oz. bars milk chocolate with hazelnuts :
chopped OR
4 1 1/2 oz. milk chocolate with almond bars chopped
Chocolate Curls :
optional
Butter sides of a 10" springform pan. Combine crust ingredients. Press Hazelnut Crust evenly over bottom of pan. Place pan in a shallow baking pan. For filling, cook and stir bakined bar over Low heat until melted. In a large mixer bowl, beat melted bar, cream cheese, margarine or butter, luqueur, vanilla and nutmeg until well mixed. Add eggs and egg yolk. Beat on Low speed, just until mixed. Stir in milk chocolate. Pour into crust. Bake in a 350 F. oven for 60-65 minutes or until knife inserted midway between center and edge comes out clean. Cool for 5-10 minutes on a wire rack. Loosen sides of cake from pan. Cool for 30 minutes. Remove sides of pan. Cover and chill thoroughly. Top with chocolate curls before serving.
How To make White Chocolate Hazelnut Cheesecake's Videos
White chocolate raspberry cheesecake | Akis Petretzikis
White chocolate raspberry cheesecake | Akis Petretzikis
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Kinder Bueno Hazelnut Cheesecake/ Hazelnut Cheesecake/No bake cheesecake
Try out this amazing kinder hazelnut cheesecake recipe and see for yourself just how addictively delicious it is.
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#nobakecheesecake # cheesecake #kinder #hazelnutcheesecake
HAZELNUT CHEESECAKE (NO BAKE)
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HAZELNUT CREAM
500 g mascarpone
16 g whipping cream stabilizer (2 packets)
350 ml whipping cream
8 g vanilla sugar (1 packet
20 g granulated sugar
250 g hazelnut spread
FILLING
300 g tea biscuits (1 pack)
150 ml milk
TOPPING
65 ml whipping cream
125 g white chocolate
40 g hazelnut spread
Combine the mascarpone with the whipping cream stabilizer, vanilla sugar, sugar, and hazelnut spread in a deep bowl. Mix until smooth. Gradually add the whipping cream and mix well until the mixture stiffens.
Take a tea biscuit, dip it in the milk, and put it in a springform pan. Repeat this process for an entire layer. Spoon the hazelnut cream over the biscuits and spread it evenly. Repeat with another layer of tea biscuits. Add another layer of tea biscuits and spoon the remaining cream over them. Smooth out the entire mixture.
Bring the whipping cream to a near boil. Add the broken white chocolate. Let it sit for 1 minute and then mix until smooth.
Heat the hazelnut spread while stirring over low heat in a saucepan. This process happens quickly. Transfer the hazelnut spread to a piping bag or sandwich bag.
Pour the white chocolate ganache evenly over the hazelnut cream. Pipe some hazelnut spread on top and run a toothpick through it to create a marble effect. Cover the hazelnut cake and refrigerate to set, preferably overnight.
No Bake Nutella Cheesecake! Recipe tutorial #shorts
How to Make a No Bake Nutella Cheesecake!
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My main YouTube Channel is: @Fitwaffle
Check out this simple no bake cheesecake! This Nutella cheesecake has a tasty Oreo base and is absolutely delish!
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#shorts #tutorial #cake #recipe #cheesecake
Is this the best dessert crumble you ever had? Hazelnut & white chocolate recipe #shorts
Nigella Lawson's No-Bake Nutella Cheesecake | Genius Recipes
Nigella Lawson recommends you serve her stunner of a no-bake Nutella cheesecake cold, so that it becomes a creamy, haunting chocolate mousse, like a Ferrero Rocher ball stretched lean with the tang of cream cheese, a sandy cookie crunch below, and a more decisive nut-cragged one on top. SUBSCRIBE TO FOOD52 ►►
Serves: 8 to 12
250 grams digestive biscuits (one 8.8-ounce package), or substitute graham crackers or chocolate wafer cookies
75 grams (5 tablespoons plus 1 teaspoon) soft unsalted butter
400 grams (one 371-gram jar is fine) Nutella, at room temperature, divided
100 grams (2/3 cup) hazelnuts, well-toasted and chopped (see note), divided
500 grams (two 8-ounce packages is fine) cream cheese, at room temperature
60 grams (1/2 cup) confectioners' sugar, sifted
FULL RECIPE HERE ►►
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