HAZELNUT CHEESECAKE (NO BAKE)

#recipe #food #cheesecake #cake #hazelnut #tasty #shorts


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.