The GIANDUIA CHEESECAKE is an explosion of flavor that wins over anyone who tastes it. With a crunchy cookie base and a creamy gianduia cheesecake layer, this treat is a tribute to the perfect pairing of chocolate and hazelnuts.
The freshness of the cheesecake highlights the hazelnut taste and creates a true symphony of flavors, and the cream, despite its intense flavor, remains soft and light, making it hard to stop eating bite after bite, slice after slice.
Its elegant, inviting presentation makes it the ideal dessert for any special occasion, particularly for a birthday or Easter holidays, when chocolate can’t be missing. But this doesn’t prevent you from preparing it just to delight your senses in a moment of pure sweetness.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
- Energy 559.42 (Kcal)
- Carbohydrates 43.21 (g) of which sugars 28.67 (g)
- Proteins 10.54 (g)
- Fat 39.40 (g) of which saturated 16.00 (g)of which unsaturated 6.05 (g)
- Fibers 2.36 (g)
- Sodium 268.75 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups Digestive biscuits
- 1/3 cup butter (melted)
- 14 oz cream cheese (soft)
- 1 cup cow's ricotta (well drained)
- 1/2 cup mascarpone
- 1 cup powdered (confectioners') sugar
- 1/2 cup hazelnut spread (gianduia)
- 2 sheets gelatin sheets
- 1 tbsp milk
- 2 tbsp unsweetened cocoa powder
- 3 tbsp toasted hazelnuts (coarsely chopped)
WHAT YOU’LL NEED FOR THE GIANDUIA CHEESECAKE
- 1 Pan 8 in
- 1 Chopper
- 1 Electric whisk
- 1 Bowl
- Parchment paper
- 1 Food-grade acetate roll
- 1 Saucepan
GIANDUIA CHEESECAKE PREPARATION
Preparing the GIANDUIA CHEESECAKE is easy and within everyone’s reach.
Place the biscuits in a food processor and blend them finely. Add the melted butter and mix until combined. Line the base of an 8 in springform pan with parchment paper and line the sides with acetate (if you don’t have acetate, you can use a strip of parchment paper).
Pour the biscuit mixture into the pan and press it down firmly using the back of a spoon. Place in the refrigerator for 30 minutes.
Soak the gelatin sheets in cold water for 5 minutes. Then heat the milk, add the well-pressed gelatin, let it dissolve and allow it to cool slightly.
In a bowl place the cream cheese, ricotta, mascarpone and powdered sugar. Beat everything with an electric mixer until you obtain a smooth cream, then add the gianduia spread.
Add the gelatin dissolved in the milk and incorporate it. Mix the gianduia cream well.
Take the biscuit base out of the fridge, pour the cream into it and level the surface. Place again in the refrigerator to set for at least 6 hours.
After the resting time, take the gianduia cheesecake out of the fridge, release it from the pan, transfer it to a serving plate, remove the parchment paper from the base and very gently remove the acetate from the sides.
Decorate with a generous dusting of unsweetened cocoa powder and coarsely chopped hazelnuts.
STORAGE
The gianduia cheesecake can be stored in the refrigerator for up to 3 days.
