Dessert, Frozen Dessert, Cheesecake, Freeze/Chill, Chocolate, Hazelnut, Cream Cheese, Milk/Cream, Fall, Winter, Summer, Halloween, Back To School, Kid-Friendly

Dessert, Frozen Dessert

Hazelnut Rocher Cheesecakes

It's frozen cheesecake covered in chocolate. What could be better?

10/17/2021 5:03:00 PM

It's frozen cheesecake covered in chocolate. What could be better?

These no bake bars are a cross between cheesecake and Klondike Bar. They're frozen and coated in a milk chocolate shell that hardens almost immediately.

50g (1¾oz; ⅓ cup) toasted hazelnuts¼ teaspoon fine sea salt85g (3oz; 6 tablespoons) unsalted butter, meltedFor the cheesecake:240ml (8½fl oz; 1 cup) heavy cream, chilled1 teaspoon vanilla bean paste700g (1lb 8½oz; 3⅛ cups) full-fat cream cheese, at room temperature

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120g (4¼oz; 1 cup) icing (powdered) sugar150g (5½oz; ½ cup) chocolate hazelnut spread, at room temperature¼ teaspoon fine sea saltFor the shell:170g (6oz) milk chocolate, roughly chopped45ml (1¾fl oz; ⅛ cup plus 1 tablespoon) coconut oil

100g (3½oz; ¾ cup) toasted hazelnuts, finely choppedStep 1Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a large single sheet of parchment paper that fully covers both base and sides.Step 2Add the cookies, hazelnuts and salt to a food processor fitted with the blade attachment and pulse until ground to fine crumbs. Pour in the melted butter and pulse until evenly mixed. Scrape the mixture into the prepared tin and use the base of a glass or measuring cup to compact evenly. Set aside.

Step 3For the cheesecake, put the cream and vanilla into a large bowl and whisk into soft peaks. Set aside.Step 4Put the cream cheese, icing sugar, chocolate spread and sea salt into another bowl and use an electric mixer to beat together until smooth and combined, about 2 minutes.

Step 5Add the whipped vanilla cream to the cheesecake mixture and fold together until evenly combined. Scrape this into the tin and spread evenly. Cover and place in the freezer until the cheesecake is solid, about 4 hours.Step 6For the shell, melt the chocolate and coconut oil in a heatproof bowl in a microwave, using short bursts of heat to prevent it from burning, or over a pan of simmering water. Once melted, stir in the chopped hazelnuts, then set aside for at least 10 minutes before using.

Step 7To serve, use the parchment paper to carefully lift the frozen cheesecake from the tin and transfer it to a board. Cut into squares, then dip them into the chocolate mixture or simply pour a little of it on top of them. I like to serve the rochers while still firm from the freezer, almost like ice cream, but if you prefer, you can leave them to soften so that the cheesecake has a more mousse-like texture.

Cooks' NoteIf kept frozen in a sealed container, the rochers will keep for about 2 weeks. Read more: epicurious »

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chef_rosana boring..out with the velvte cheesecake covered in cherries..always typical when you have so much other ways... A hamburger.