Ingredients:
For the Base:
150g biscuits (digestive or graham crackers)
60g melted butter
For the Cheesecake Filling:
300g cream cheese (at room temperature)
75g sugar (adjust to taste)
100g unsweetened yogurt
8g gelatin
40ml water
200g whipping cream (soft peaks)
1 tsp pure vanilla extract
For the Fruit Jelly:
10g gelatin
50ml water
200g hot water
40g sugar
10g lemon juice
For the Topping:
250g (1 1/2 cup) whole hazelnuts (1/2 cup/50 grams, crushed)
Assorted fresh fruits, sliced and cubed (berries, kiwi, mango, etc.)
15-20 Ferrero Rocher chocolates (optional)
Instructions:
1. Prepare the Base:
Press the mixture into the bottom of an 18cm ring mold to form the base, making sure it’s firm and even.
Refrigerate the base for 2 minutes to allow it to set.
2. Prepare the Gelatin for the Filling:
In a small bowl, add 8g of gelatin to 40ml of water. Let it sit for about 15 minutes to bloom.
If you prefer a firmer cheesecake, you can add more gelatin.
3. Make the Cheesecake Filling:
In a mixing bowl, use a spatula to soften the 300g of cream cheese until smooth.
Add 75g of sugar and mix until the sugar dissolves into the cream cheese.
Next, add 100g of unsweetened yogurt and mix until the ingredients are well combined.
Take the bloomed gelatin and place it in a bowl of hot water, stirring until it’s completely dissolved.
Add the melted gelatin into the cream cheese mixture and mix thoroughly.
In a separate bowl, whip 200g of whipping cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture, ensuring the mixture stays light and airy.
4. Assemble the Cheesecake:
