Cocoa and Hazelnut Cheesecake
Level: Difficult
Preparation time: 90 minutes
Ingredients
For the biscuit base
- 50 g coarsely chopped almonds
- 100 g softened butter
- 200 g dry chocolate biscuits
For the custard
- 250 g Mascarpone cheese
- 250 g Philadelphia cheese
- 80 g icing sugar
- 300 ml fresh cream
- 4 spoons of milk
- 10 g isinglass
- 60 g Cremadelizia Cacao Babbi
- 80 g Cremadelizia Suprema Hazelnut Babbi
For the topping
- 300 g tempered white chocolate
- 100 g 60% dark chocolate
- 75 ml fresh liquid cream
- 140 g roasted hazelnuts, cooled and finely chopped with 40 g flour
Preparation
For the biscuit base
- 50 g coarsely chopped almonds
- 100 g softened butter
- 200 g dry chocolate biscuits
For the custard
- 250 g Mascarpone cheese
- 250 g Philadelphia cheese
- 80 g icing sugar
- 300 ml fresh cream
- 4 spoons of milk
- 10 g isinglass
- 60 g Cremadelizia Cacao Babbi
- 80 g Cremadelizia Biscokrok Babbi
For the topping
- 300 g tempered white chocolate
- 100 g 60% dark chocolate
- 75 ml fresh liquid cream
- 140 g roasted hazelnuts, cooled and finely chopped with 40 g flour
Ingredients
For the biscuit base
- 50 g coarsely chopped almonds
- 100 g softened butter
- 200 g dry chocolate biscuits
For the custard
- 250 g Mascarpone cheese
- 250 g Philadelphia cheese
- 80 g icing sugar
- 300 ml fresh cream
- 4 spoons of milk
- 10 g isinglass
- 60 g Cremadelizia Cacao Babbi
- 80 g Cremadelizia Suprema Hazelnut Babbi
For the topping
- 300 g tempered white chocolate
- 100 g 60% dark chocolate
- 75 ml fresh liquid cream
- 140 g roasted hazelnuts, cooled and finely chopped with 40 g flour
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