Kinder Bueno cheesecake

Kinder bueno and cheesecake, do I need to say more?

Kinder bueno and cheesecake. Together. Do I need to say more ? Im making my own kinder bueno butter so you can get all the goodness in flavour without any of the ultra- processed stuff🔥

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🌱Vegetarian

🌾GF option

🍽️2 portions

Ingredients

🍪For the base

• 100g biscuit

• 75g butter

🍰For the cheesecake

• 400g cream cheese

• 110g double cream

• 220g hazelnut butter

• 130g caster sugar

🌰For the hazelnut butter

• 150g hazelnuts

• 150g white chocolate

• 20g neutral oil (I used sunflower oil)

Method

• Make the base my blitzing the biscuits in a food processor and mixing them in a bowl with the melted butter

• Make the homemade hazelnut butter by mixing all the ingredients in a food processor and blitzing until obtaining a smooth consistency

• Line a 20cm baking tin with baking paper and add the biscuit mix onto the base and press firmly to form the base of the cheesecake

• Make the filling by placing all the ingredients in a bowl and blitzing with a hand blender or a whisk until obtaining a homogenous mix

• Carefully pour the filling through a strainer over a 20cm tin lined with baking paper

• Bake at 180C fan on for 35min until golden brown on top and it's set around the edges while giggly in the middle

• Let cheesecake cool at room temperature for at least 4 hours (better overnight) before serving !

FAQS and Tips

• Don’t be afraid if it comes out jiggly in the middle, it will set once it cools!

• You can use store bought kinder bueno spread instead of my homemade version