Ingredients
- For Base:
- Toasted oatmeal 2 cups
- Toasted hazelnuts(chopped) 1/2 cup
- Butter 4 tbsp
- Dark chocolate 1 ounce
- For Filling:
- Cream cheese 12 ounces
- Superfine sugar 7 tbsp
- Unsweetened yogurt 3/4 cup
- Olpers cream 1, 1/4 cups
- Gelatin 1 envelope
- Water 3 tbsp
- Dark chocolate(melted) 6 ounces
- White chocolate(melted) 6 ounces
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Cooking Directions
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Place the toasted oatmeal in a plastic bag and crush with a rolling pin.
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Pour the crushed cereal into a mixing bowl and stir in the hazelnuts.
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Melt the butter and chocolate together over a low heat and stir into the cereal mixture, stirring until well coated.
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Using the bottom of a glass, press the mixture into the base and up the sides of an 8 inch spring form pan.
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Beat together the cheese and sugar with a wooden spoon until smooth.
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Beat in the yogurt.
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Whip the cream until just holding its shape and fold into the mixture.
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Sprinkle the gelatin over the water in a heatproof bowl and allow to become spongy.
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Place over a pan of hot water and stir until dissolved. Stir into the mixture.
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Divide the mixture in half and beat the dark chocolate into one half and the white chocolate into the other half.
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Place alternate spoonfuls of mixtures on top of the cereal base.
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Swirl the filling together with the tip of knife to give a marbled effect.
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Level the top with a spatula.
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Chill in the refrigerator until set.
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