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Kinder Cheesecake
A delicate mini cheesecake on a crisp shortbread crust featuring everyone's favorite Kinder chocolate. A wonderful dessert for a cozy tea time or a small celebration.
Ingredients
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COMPONENT to taste
- to taste
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Method
Melt the butter.
Pulse the cookies into fine crumbs in a blender and mix thoroughly with the melted butter.
Press the mixture evenly into the bottom of a 10 cm springform pan.
Place in the freezer for 15 minutes.
Bloom the gelatin in cold water for 5 to 10 minutes.
Bring the heavy cream to a gentle simmer. Squeeze out excess water from the gelatin, dissolve it completely in the warm cream, and let it cool down to 30°C.
Beat the room-temperature cream cheese with the cream and powdered sugar on low speed until smooth. Gently fold in the chocolate pieces.
Spread the filling evenly over the chilled crust.
Chill in the refrigerator for 2 to 3 hours.
Decorate with chocolate pieces and a drizzle of melted milk chocolate.
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