This foolproof and easy to make cheesecake tart has ground cocoa biscuits and butter at its bottom and a super delicious and simple filling of cream cheese and hazelnut praline. It is prepared in less than 15 minutes and you just have to put it for 2 hours in the fridge before devouring!
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Ingredients
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- 250 g cocoa biscuits ,
- 100 g butter (at room temperature) ,
- 300 g cream cheese ,
- 200 g hazelnut praline
Instructions
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- For this recipe you need a tart tin or a 20 cm spring-form round tin. ,
- Pre-heat the oven to 170°C. ,
- Place the biscuits and the butter inside a blender and blend until evenly distributed. Bare in mind that, depending on the size of your blender, you may need to blend them gradually. ,
- Cover the tart tin or the round tin with the biscuits-butter mixture and, using your fingers, spread it all over its surface. ,
- Then bake for 8 minutes at pre-heated oven. ,
- Remove from the oven the base of the tart and allow to completely cool. ,
- Put the cheese and the hazelnut praline inside a bowl -or the bowl of your mixer- and beat until smooth. ,
- Pour the mixture inside the tart base that has meanwhile cooled and transfer to the fridge for at least 2 hours. ,
- Optionally, season with white chocolate flakes.
