Raspberry Hazelnut Cheesecake - Halloncheesecake med hasselnötter

RASPBERRY HAZELNUT CHEESECAKE

Halloncheesecake med hasselnötter

12 mini cheesecakes

7 oz digestive biscuits

0.4 cup roasted hazelnuts

3½ oz butter

Filling:

4.4 oz white chocolate

0.8 cup heavy cream

2 teaspoons vanilla sugar

14 oz cream cheese

5.3 oz raspberries

0.2 cup sugar

Decoration:

caramel sauce

raspberries

Finely chop the hazelnuts in a food processor. Add the biscuits and process until crumbly. Melt the butter and blend it in. Place paper tins, capacity 0.4 cups, in a muffin pan and divide the crumbs in them. Press a little with the back of a spoon to form a bottom layer. Store cold while you make the filling.

Melt the chocolate over a waterbath while stirring. Allow to cool a little. Beat cream and vanilla sugar. Stir the cream cheese until smooth with an electric beater. Blend in the raspberries and continue beating until the berries are slightly mashed. Stir in the melted chocolate and last the whipped cream.

Divide the batter in the paper tins and freeze for at least 4 hours. Remove them from the muffin pan and then from the paper tins. Decorate with caramel sauce and raspberries.

Enjoy!

Bella