Organic Chocolate and Hazelnut No-bake Cheesecake Recipe

Servings: 12

Time: 1hr 40min

Diet: Vegetarian, GF

This glorious chocolate and hazelnut cheesecake is the perfect summer treat. With no baking involved, it’s a quick and delicious go-to dessert that’s packed with organic, top-quality ingredients for a truly decadent, Italian-inspired dessert recipe. Keep reading to find out how to make this easy and tasty biscotti cheesecake!

Organic no-bake cheesecake

Here at Real Italiano, we celebrate organic produce and support organic farmers, so we made this delightful chocolate biscotti and hazelnut cheesecake completely organic. This means that all the ingredients have been produced naturally, avoiding all artificial chemicals and substances, ensuring a guilt-free, high-quality dessert that’s free from any nasty or synthetic additives.

Where does cheesecake come from?

Cheesecake is an ancient Greek dish that dates back to the 5th century BC. The earliest form of cheesecake consisted of a mixture of fresh soft cheese, flour, and honey, combined into a smooth patty and cooked on an earthenware griddle. The cheesecake developed into tart form with a pastry base later on in medieval Europe.

How many types of cheesecake are there?

Cheesecakes are one of the most famous desserts that are known and enjoyed all over the world. There are many variations of cheesecakes, bake and no-bake. Some of the most popular cheesecake flavours are:

• New York cheesecake

• Chocolate cheesecake

• Strawberry cheesecake

• No-bake cheesecake

• Lemon cheesecake

You’ll find countless cheesecake variations in different countries, like the country-style cheesecake in the US, topfentorte in Austria, ostkaka in Sweden, and amaretto cheesecake in Italy.

What is Italian cheesecake?

While cheesecake may not have originated in Italy, it has certainly been embraced by Italian culinary culture, so if you’re a cheesecake lover in Italy, you’re in luck!

There’s a variety of flavours, textures, and richness to discover, and some of the most unique cheesecakes can be found in Italy, such as:

• Amaretto cheesecake: One of Italy’s most iconic liqueurs is used to create this cheesecake. It’s thick and rich, and the filling also normally contains almond extract rather than vanilla for extra taste.

• Spumoni cheesecake: This cheesecake is inspired by Spumoni, which is layered Italian gelato topped with candied fruit, nuts, and whipped cream. A spumoni cheesecake is made with layers and similar ingredients to spumoni, typically including cherry and pistachio flavours.

• Traditional Italian cheesecake: This classic form of cheesecake is made with ricotta cheese rather than cream or mascarpone. This gives the cheesecake a unique, mild and nutty flavour.

Organic Chocolate and Hazelnut No-bake Cheesecake Recipe

Ingredients

300g Pasta Natura Organic Gluten Free Chocolate & Hazelnut Biscotti

80g organic hazelnuts

90g organic unsalted butter

600g organic mascarpone

300ml organic double cream

120g organic caster sugar

50g organic icing sugar

2 tsp organic vanilla extract

Cooking method

1. Grease an 8-inch loose-bottom cake tin with some of the butter and line the bottom of the tin with a sheet of baking paper.

2. Gently melt the butter in a microwave, 20 seconds at a time, or in a saucepan over a low heat, stirring regularly to make sure it doesn’t burn.

3. Place 200g of biscotti in a food processor and blitz until crumbled. If you don’t have a food processor, simply place the biscotti in a sandwich bag and use a rolling pin to break them up.

4. Place the biscotti crumbs in a mixing bowl and add the melted butter. Give it a good mix, making sure that they are evenly combined.

5. Place the crumbs into the cake tin and spread evenly across the base. Use the back of a spoon of the bottom of a glass to even out the layer. Place in the fridge for 30 minutes.

6. In the meantime, use an electric whisk to combine the mascarpone and caster sugar. Stir in the the vanilla extract.

7. In a separate bowl, whip the double cream until it forms soft peaks. Sieve the icing sugar into the double cream and mix together.

8. Remove the cake tin from the fridge and spread the cheese mixture over the biscotti base. Place back into the fridge for at least an hour.

9. While you’re waiting for the cheesecake to set, make your hazelnut and biscotti topping. Preheat the oven to 180°C/160° fan/gas 4. Spread the hazelnuts over a baking sheet in a single layer and roast for 10 minutes until aromatic and lightly toasted. Break the remaining biscotti up into large chunks (you can do this in a food processor, use a rolling pin, or use a knife to chop them roughly). One your cheesecake has set, sprinkle the crumbled biscotti and toasted hazelnuts all over the top.

How to serve your organic cheesecake

This rich cheesecake can be enjoyed on its own, or if you’d like an extra topping to bring it all together, try some freshly whipped cream.

To drink, a classic Italian limonata is crisp and refreshing, and its subtle elderflower flavours won’t interfere with the richness of the cheesecake.

Visit the Real Italiano shop to browse our wide selection of Italian goodies to complete your cheesecake!

Summary