No-bake Rocher cheesecake
Rocher cheesecake (no-bake) is a continuation of the delicious line of desserts and bakes inspired by these famous pralines. The cheesecake is simple to make, quick to prepare and contains no gelatine. It looks elegant and festive, presenting beautifully on the table. Perfect for small gatherings with smaller or larger sweet-toothed guests :).
Ingredients for the base:
- 90 g hazelnut wafers
Crush the wafers. Line the base of a 23 cm springform tin with baking parchment. Scatter the crushed wafers over the base and spread them evenly.
Ingredients for the cheesecake filling:
- 125 g mascarpone
- 250 g full-fat or semi-fat curd cheese (twaróg), minced three times
- 80 g plain chocolate, melted
- 400 g Nutella
- 200 ml double cream, chilled
All ingredients, except the double cream, should be at room temperature.
Place the mascarpone and curd cheese into the bowl of a stand mixer. Beat until thoroughly combined. Add the Nutella and melted chocolate and mix until combined (without whipping the ingredients, using the paddle attachment). In a separate bowl, whip the chilled double cream. Add it to the Nutella mixture in 3 batches, gently folding after each addition until fully combined and no streaks of whipped cream remain.
Transfer the filling onto the wafer base and level the surface. Chill the Rocher cheesecake in the refrigerator overnight (10–12 hours).
Ingredients for the chocolate topping:
- 80 g plain chocolate, chopped
- 60 ml double cream
Heat the double cream in a small saucepan until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes. After this time, stir until the chocolate has melted completely. Leave the sauce to thicken slightly.
In addition:
- 8 Rocher pralines
- chopped and toasted hazelnuts, for sprinkling
Transfer the chilled Rocher cheesecake onto a serving plate and pour over the thickening chocolate sauce. Decorate with the chopped hazelnuts and Rocher pralines. Chill before serving.
Enjoy!
