Zutaten für Hazelnut Chocolate Cheesecake
- 15 digestive biscuits (finely crushed)
- 3 tablespoons of water
- 250g of cream cheese
- 125ml of sour cream
- 2 tablespoons of sugar substitute
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon powdered gelatin
- 50g raisins
- 50g of hazelnuts (finely chopped)
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Zubereitung von Hazelnut Chocolate Cheesecake
- Lightly grease a 22cm springform tin.
- In a medium bowl, combine 15 digestive biscuits (finely crushed) and 3 tablespoons of water. Mix until evenly moistened.
- Press the biscuit crumbs firmly into the bottom of the prepared springform tin, creating an even base.
- In a large bowl, beat 250g of cream cheese and 125ml of sour cream until completely smooth and creamy.
- Gradually add 2 tablespoons of sugar substitute (e.g., erythritol or stevia), 2 tablespoons unsweetened cocoa powder, 1 teaspoon powdered gelatin (bloom according to package directions), 50g raisins, and 50g of hazelnuts (finely chopped) to the cream cheese mixture. Beat until fully combined and smooth.
- Gently pour the cheesecake mixture over the prepared biscuit base.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
27g
Fat
61g
Carbs
16g
