ZUTATEN (6 Portionen)

Für den Keksboden
100g Butterkekse
50 gehackte, geröstete Haselnüsse
40g zerlassene Butter

Für die Cheesecake-Creme
250g Mascarpone
250g Frischkäse
200ml Sahne
70g Haselnusscreme
40g Puderzucker
2 TL San Apart
1 TL Vanilleextrakt
oder 1 Packung Vanille Zucker

Für die Deko
Haselnusscreme
6 mini Bueno Riegel
gehackte Haselnüsse
100ml Sahne
1 TL San Apart

KÜHLZEIT: mindestens 1-2 Stunden

Produkte:
Spritzüllen-Set : [ Ссылка ] (Ich habe die Lochtülle benutzt)

Folgt mir auch gerne über meine Instagram-Seite Rocks Bakery:
[ Ссылка ]


ENGLISH RECIPE

For the Crust
- 100g biscuits
- 50g roasted and chopped hazelnuts
- 40g melted butter

For the Cheesecake
- 250g Mascarpone Cheese
- 250g Full Fat Cream Cheese
- 200ml Whipping Cream
- 70g Hazelnut Spread
- 40g Powdered Sugar
- 1 teaspoon Vanilla Extract

For Decoration
- Hazelnut Spread
- chopped Hazelnuts
- 100ml Whipping Cream (optional)
- 6 Mini Bueno Bars

Preparation
- Crush biscuits and mix with melted butter and chopped hazelnuts
- In another bowl, briefly mix the mascarpone with the powdered sugar, hazelnut cream and cream cheese
- Then the cold whipped cream goes into the bowl together with vanilla extract
- Mix everything together until the cream has thickened
- Pour about 2 tablespoons of the biscuit mixture into a dessert glass and smooth out
- Fill the cheesecake cream into a piping bag with a nozzle and pipe into the glass
- Leave the edge free, because that's where the hazelnut cream comes on top
- Smooth everything out and put in the fridge for about half an hour
- Heat the hazelnut cream and spread on the cheesecake
- Decorate the edges with chopped hazelnuts
- For decoration you can whip up 100ml cream and pipe on a little ring in the middle (optional)
- Place a Mini Bueno bar on top and chill the cheesecake for at least two hours

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