Prepare Cheesecake
Combine crushed sandwich cookies and melted margarine and press into a 10-inch (25-centimeter) round disposable pan. Set aside.
Place the cream cheese, eggs, sugar, and vanilla sugar in the bowl of a mixer and mix until smooth.
Divide the cheese mixture into three parts, two cups each. Add the melted Rosemarie chocolate to one part and mix well. Add the ground nuts to another part and mix well. The last part will remain plain.
Pour the chocolate mixture over the cookie crust and freeze for a couple of hours until solid. Place the other two mixtures in the fridge. Once the chocolate mixture is frozen, pour the nut mixture on top of it and freeze until solid. Pour the last cheese mixture over the frozen nut layer and freeze until solid.
Fill a 9×13-inch (23×33-centimeter) baking pan halfway with water. Place the cheesecake in the pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for two hours. Remove the cheesecake from the oven and allow to cool in the water.
Combine your topping ingredients and pour over the cheesecake. Decorate with chocolate curls.
Freeze the baked cheesecake again till solid. Using your kitchen shears, snip the top of the pan every inch and then pull down to remove cake.
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I’ve made this recipe many times and it’s always a hit. I do it in a springform pan and cover the outside of the pan well with foil. It always comes out looking super neat. The recipe is actually much easier than it seems.
Delicious recipe! Beautiful presentation! A great recipe for making a special 'cheesecake' for those who can't eat dairy!
After the final freeze , should the cheesecake be stored in the freezer or in the fridge?
Not sure what I did wrong, but my topping didn't come out right...the melted chocolate turned to pieces when I poured it into the whipped topping!?
It could be chocolate was too hot and the whip was straight out of the fridge- the combination of very hot and cold can sometimes make the chocolate curdle.
Filberts? Can I skip the nuts?