Kinder Bueno Cheesecake Recipe by of 05-08-2019 [Updated on 05-08-2019]
The Kinder Bueno cheesecake it is a fresh and delicious dessert at the same time, perfect for summer, for winter ... even for the mid-seasons that are no longer there;) It is a classic cheese cake uncooked, the peculiarity is that the filling is prepared with Nutkao cream, the white hazelnut cream that so much recalls the taste of the filling of Kinder Bueno (in fact I had also used it here). Obviously if you are not a lover of this delicious snack, it is not the dessert for you, but if you love it like me ... what are you waiting for? Prepare this Kinder bueno cheesecake now!
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How to make Kinder Bueno cheesecake
First, chop the biscuits, add them to the melted butter and use the mixture to line the bottom of a springform pan, compacting well with your hands.
Let it rest in the refrigerator.
Put the isinglass in a small bowl with cold water and let it soak.
Whip the cold cream from the fridge and keep it aside.
Combine philadelphia, sugar and Nutkao in a large bowl and mix, then add the isinglass, gently squeezed and then dissolved with 1 tablespoon of hot water.
Finally, also incorporate the cream, with slow movements from the bottom up to avoid disassembling it.
Coarsely chop the Kinder Bueno for the filling with a knife.
Take back the mold, pour half of the cream over the biscuits and level.
Create a more or less uniform layer with the chopped Kinder Bueno, then cover everything with the remaining cream and level well.
Let it rest in the refrigerator for at least 6 hours.
Before serving, decorate the Kinder Bueno cheesecake with the remaining snacks and a little Nutkao to taste.