While this is not the most unctuous or top-notch desserts out there, it is a good recipe for young starters to make, such as your twelve year old daughter. Basic ingredients are used, the finished result looks cozy, there's no baking involved, and it uses a whole lot of nutella and ferrero chocolate balls.
Now, this could pass off a a no-bake cheesecake, but the filling was just a tad too soft and moussy for me to legitimately qualify as one. The taste is something definitely enjoyable to young pallets, and the the occasional adult pallet for when the mood strikes. In other words, this is closer to the jello end of the spectrum versus the creme brulee end. Sometimes we just want some jello.
300g digestive biscuits
150g butter, melted
300g cream cheese
1 tsp vanilla
1 cup whipping cream
16 ferrero rocher balls, plus extra
coarse chop hazelnuts, optional
Pulverize the biscuits to a powder with eight ferrero rocher balls and combine with the melted butter thoroughly.
Press the biscuit mixture tightly over the base (and sides if you want) of an 8 inch spring form pan.
Refrigerate while preparing the filling.
Whip the cream and set aside.
Whisk together the nutella, vanilla, cream cheese, and eight more ferrero rocher balls until combined.
Fold in the whipped cream to lighten up the mixture.
Pour the chocolate mixture into the biscuit-base tin, and refrigerate at least 4 hours or overnight.
Sprinkle the coarsely chopped hazelnuts over the surface of the cheesecake and decorate with more ferrero rocher balls if desired.
Serve thoroughly chilled.
صحة و عافية