Crunchy wafer base, delicious cream cheesecake with cream and finally dark chocolate and hazelnuts. Simple and delicious, this delicious cheesecake is reminiscent of the most classic of ice creams: the cream heart croissant. Easy to make, everyone really likes it!
Time of realization: 1 hour + rest
Degree of difficulty (1 to 5): 2
Openable circle diameter 20 cm
Ingredients
For the base
200 g of chocolate waffle cigarettes
3 waffle cones for ice cream
100 g of melted butter
For the cheesecake cream
400 ml of fresh cream
200 g of condensed milk
4 g of gelatine sheets
For decoration
A handful of roasted and coarsely chopped hazelnuts
50 g of dark chocolate
25 g of butter
Procedure for making the cream heart croissant cheesecake
Place the opening circle on a tray and line it with an acetate ribbon (or parchment paper). To make the base of the cake, mince the cigarettes and the waffle cannoli with the help of a mixer. Add the melted butter to obtain a mixture similar to wet sand and pour it into the circle, pressing it with the back of a spoon. Put in the fridge.
For the cheesecake cream
Soak the gelatine leaves in cold water. Take 2 tablespoons from the total cream (you will need to dissolve the gelatin) and set aside. Whip the cream with an electric whisk then, with a spatula and with movements from the bottom up, add the condensed milk flush. Dissolve the soaked and squeezed gelatin in the two tablespoons of hot cream and add it to the mixture. Pour the cheesecake cream onto the waffle base, level well and keep in the fridge for 3/4 hours.
After the rest time in the fridge, remove the circle and the acetate ribbon from the cake. Melt the dark chocolate, add the butter and mix. Allow to cool then pour into a parchment paper croissant and decorate the cheesecake with chocolate squiggles and chopped hazelnuts. Keep refrigerated and take out half an hour before serving.
The recipe was made by Rosa Trotta.
based on 4 Review (s)
