05/03/2023
I surprised my whole family - the best KINDER BUENO CHEESECAKE I've ever eaten
He will fall in love with everyone! 😍
SIMPLY AND DELICIOUS!
In addition, it looks so beautiful and festive! ☺️
For fans of Kinder Bueno and… not only! 🤫
It will steal your hearts! ❤️
Cheesecake portion: 405 kcal
whey: 7.9 g,
fat: 30.1 g,
carbs: 26.1 g
❤️ KINDER BUENO cheesecake ❤️
/cake tin 18 cm/
❤️Bottom:
✨ 160 g cocoa cookies (I used grain cookies)
✨ 40 grams of butter
Crush/blend the cookies into sand, mix with the melted butter. Put the dough on the bottom of the springform pan lined with baking paper. Align.
Put it in the fridge and make the cheese mass.
❤️Cheese mass (ingredients at room temperature):
✨ 600 g of cheesecake curd from a bucket
✨ 1 egg
✨ 200 ml cream 30%
✨ 100 g Nutella
✨ 80 g sugar (to taste)
❤️Kinder Bueno dark layer:
✨ 35 g of dark chocolate
✨ 50 g of coconut oil
✨ 100 g of yogurt (at room temperature!!) + 5 sweeteners or 5 tablespoons of powdered sugar
✨ 50 g peanut butter (preferably hazelnut, I used plain)
Place all the ingredients for the cheese mass in a bowl and mix until combined. Put the mass on the cookie base. Preheat the oven to 175 degrees, put a heat-resistant dish filled with boiling water on its bottom (thanks to steam, the cheesecake will be perfectly even and will not crack!).
Put the cheesecake in the oven on the middle shelf and bake for 15 minutes. Then reduce the temperature to 120 degrees and bake for another 80 minutes (in the case of a larger cheesecake - 90 minutes).
Cool the cheesecake in an open oven, then in the fridge, preferably overnight or min. 2 hours
Then make a Kinder Bueno chocolate layer.
Melt the chocolate, add oil, yogurt mixed with sweetener or sugar and peanut butter. Stir vigorously until everything is combined. Place on top of the chilled cheesecake. Put in the fridge for min. 1 h. Garnish with grated and melted chocolate and a Kinder Bueno bar and strawberries. ✨