This exquisite cheesecake combines the rich taste of hazelnut spread with the smoothness of mascarpone and whipped cream, layered over moist tea biscuits. Topped with a creamy white chocolate and hazelnut ganache, it’s a luxurious treat for any occasion.
Why You’ll Love This
- Hazelnut Richness: The combination of hazelnut paste and mascarpone creates a uniquely rich flavor.
- Silky Texture: The whipped cream layers ensure a light and creamy texture.
- Decadent Topping: White chocolate and hazelnut ganache add an extra layer of indulgence.
- Customizable Base: Experiment with different types of biscuits for varied flavors and textures.
Servings: Depends on slice size
Ingredients:
- Cream Mixture:
- 500g mascarpone cheese
- 16g stabilizer for whipping cream (klopfix)
- 350ml cream (unwhipped)
- 8g vanilla sugar (or vanilla extract)
- 20g granulated sugar
- 250g hazelnut spread
- Filling:
- 300g tea biscuits
- 150ml milk
- Topping:
- 65ml cream (unwhipped)
- 125g white chocolate, chopped
- 40g hazelnut spread
Instructions:
- Prepare Cream Mixture: Whip the cream with sugars and stabilizer to stiff peaks, then fold in mascarpone and hazelnut spread.
- Assemble Base: Briefly dip tea biscuits in milk and layer them in a 28×18 cm springform pan lined with parchment paper.
- Layer: Alternate layers of cream mixture and dipped biscuits, smoothing each layer.
- Make Topping: Heat cream without boiling, then mix in white chocolate and hazelnut spread until smooth.
- Chill: Refrigerate the cheesecake, preferably overnight, for firmness and flavor development.
- Garnish Options: Consider topping with chopped toasted hazelnuts, grated white chocolate, or a dusting of cocoa powder for added flair.
Indulge in this Hazelnut Cheesecake with White Chocolate Topping for a delightful and elegant dessert experience!
