Hazelnut Rocher Cheesecake

By Country News



200 g dark chocolate, melted
¼ cup chocolate hazelnut spread
1¼ cups rice bubbles
½ cup coarsely chopped roasted hazelnuts


500 g cream cheese, softened
300 ml thickened cream
½ cup caster sugar
¼ cup chocolate hazelnut spread
100 g dark chocolate, melted
2 tsp gelatine dissolved in 2 tbsp boiling water
2 egg whites
Melted dark chocolate, for drizzling
Extra roasted hazelnuts halved, for serving


For the base, combine melted chocolate, chocolate hazelnut spread, rice bubbles and hazelnuts. Press mixture into a lined 24 cm round springform tin, refrigerate until set.

For cheesecake, beat cream cheese, cream, sugar and chocolate hazelnut spread with electric beaters until smooth.

Beat in chocolate and dissolved gelatine. Beat egg whites until stiff peaks form and stir into cream cheese mixture.

Pour mixture over chocolate base and refrigerate for one to two hours or until set.

To serve, remove cheesecake from pan, drizzle with dark chocolate and sprinkle with extra hazelnuts.

Use a sharp knife to cut into small wedges for serving.

Source: Dairy Australia's Dairy Kitchen