



Nutcracker Cheesecake

If the oven is your mummy, this is your cheesecake. I like in cheeses that they are both salty and sweet at the same time, but here the ricotta makes it even more acidic.(12 slices)Ingredients:For the biscuit layer:100 g butter280 g honey-hazel Good morning! biscuitFor the cream:5 sheets of gelatin200 g Nutella300 g cream cheese (preferably Philadelphia)250 g creamy ricotta250 ml of foam cream100 g dark chocolateWhipped cream for decoration6 Ferrero Rocher (half-cut) to the top1. I melt the butter, cut the biscuits fine, then mix the two. I'm pushing the bottom of a 22-cent cake. If I use a clip-on cake, I put it on the bottom and bark with baking paper to make it easy to remove the cake at the end. If I use only a smooth ring (I do this), I put it on a tray with a baking paper. I keep it in the fridge until I get the cream.2. Soak the gelatin in ice-cold water for 10 minutes.3. In the meantime I mix nutella, cream cheese and ricotta smoothly (with a machine on a low level).4. Boil the cream, melt the chopped gelatin and chop it into chopped chilli. I'm getting the chocolate to thaw completely. I'm waiting for you to cool down.5. I rotate the nutella cream.6. I pour on the biscuit base and trim the top. I put it in a refrigerator for 4 hours.7. When the time has elapsed, I cut it from the ring, decorating the top with the whipped cream and the chocolate.