For the base:
300 gr. stuffed chocolate biscuits, grated
100 gr. roasted, grated hazelnuts
120 gr. melted butter
For the filling:
4 egg yolks
4 tsp. natural isostevia sweetener
2 espresso cups
6 gelatine sheets, 2 gr. each
750 gr. pastry cream
600 gr. cream cheese
150 gr. natural isostevia sweetener
For the garnish:
300 gr. pastry cream
1 tsp. cocoa
2 tsp. natural isostevia sweetener
100 gr. hazelnuts
100 gr. sugar
greaseproof paper
For the base:
Mix in a bowl the biscuits with the butter and the hazelnuts. Spread them in a springform cake pan.
For the filling:
In a double boiler, beat the egg yolks with the natural isostevia sweetener until fluffy and then pour the coffee until the mixture is unified. Soak the gelatine leaves in cold water for a few minutes until soft. Dissolve them in 4-5 tablespoons of boiling water. Then mix them with the yolk mixture.
In a mixer put the cream cheese with the pastry cream and the natural sweetener. Pour the mixture with the yolks and then mix gently.
Empty it in the pan where you placed the cookies. Leave the cheesecake in the refrigerator for a few hours.
For the garnish:
In a frying pan put the sugar and when it’s caramelised, add the hazelnuts. Leave it for a few minutes, pour them in greaseproof paper and let them cool.
Beat the cream with the natural isostevia sweetener and the cocoa. Apply to the surface and sprinkle with some hazelnuts.
